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steak shish kabob on grill

Smoked Shish Kabobs Recipe

  • Author: Alexandra
  • Total Time: 2 hours


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.


Units Scale

Equipment Needed

  • Meat thermometer
  • Traeger Pellet grill or smoker
  • Wood chips/Wood chunks
  • Wooden skewers (or metal)


  • 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


  1. Preheat the smoker to 165°F.
  2. Cut the vegetables: take the mushrooms, bell peppers, and pineapples and cut them into chunks. Don’t worry about the pieces not looking perfect.
  3. Cut the meat into 1-inch pieces.
  4. 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.
  5. Brush the assembled kabobs with olive oil and rub pepper and garlic salt on them.
  6. Place the kabobs on the grill grates and let them smoke for about an hour.
  7. 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.
  8. 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


  • 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