Description
You’ll never get the same flavor from a store-bought beef kabob as you do from grilling your own! This recipe is a surefire way to impress your guests at your next backyard barbecue – and it can work both as an appetizer and as a main course. This smoked shish kabob recipe combines the best of summertime: fresh veggies, smoked meats, and intense flavors.
Ingredients
Units
Scale
Equipment Needed
- Meat thermometer
- Traeger Pellet grill or smoker
- Wood chips/Wood chunks
- Wooden skewers (or metal)
Kabobs
- 2 (1-pound) New York strip steaks
- 1 large red onion, peeled
- 1 green bell pepper
- 1 red bell pepper
- 10 button mushrooms
- 1 pineapple, whole
- 2 tbsp garlic salt
- 1 tbsp black pepper
- 1/4 cup olive oil
Instructions
- Preheat the smoker to 165°F.
- Cut the vegetables: take the mushrooms, bell peppers, and pineapples and cut them into chunks. Don’t worry about the pieces not looking perfect.
- Cut the meat into 1-inch pieces.
- Take some wooden or metal skewers and start composing the kabobs according to a pattern: add meat, then onion, bell peppers, mushrooms, and finally, pineapples.
- Brush the assembled kabobs with olive oil and rub pepper and garlic salt on them.
- Place the kabobs on the grill grates and let them smoke for about an hour.
- Raise the temperature of your smoker to 400°F and let the kabobs smoke for another 30 minutes, turning them after 15 minutes. Smoke until the internal temperature reaches 145°F.
- Get the kabobs out of the smoker and let them rest for about 10-15 minutes before serving them next to your favorite bbq sauce. Enjoy!
- Prep Time: 15 minutes
- Rest Time: 15 minutes
- Cook Time: 90 minutes
Nutrition
- Serving Size: 2 kabobs
- Calories: 713kcal
- Sugar: 26.7g
- Sodium: 118.8mg
- Fat: 43.6g
- Saturated Fat: 15.3g
- Trans Fat: 0g
- Carbohydrates: 38.9g
- Fiber: 5.8g
- Protein: 43.2g
- Cholesterol: 167.4g