Want to make kebabs on the griddle? Whether you have a Blackstone, a Camp Chef, or a Pit Boss flat top grill, you can make awesome and easy steak and vegetable kebabs using these tips!
If you’ve been following along on our YouTube channel, you know that my wife has been begging me to make some healthy flat top grill recipes. Oklahoma Onion Burgers and cheesesteaks are great, but not when you’re on a low carb diet.
So when she requested some steak and vegetable kebabs on the flat top grill, I was happy to oblige. We both agree that grilled vegetables are one of the most under-rated foods of all time, and these vegetable kebabs are no different… as long as you remember these 3 important tips:
How to Make the Best Kebabs on the Griddle or Flat Top Grill
It doesn’t matter what protein or seasonings that you use, just remember these three golden rules when making grilled kebabs:
Tip 1 – Don’t put meat and vegetables on the same skewer… EVER!
While skewering your meat and vegetables in a pretty alternating pattern looks nice, it’s definitely NOT functional. Too often we see pre-made kebabs at the grocery store with raw shrimp or steak, bell peppers, and onions all jammed together on the same wooden skewer. And while most people wouldn’t think twice about adding those to their cart because of the convenience, you’re much better off taking the few extra minutes to make your own kebabs.
Shrimp and steak take MUCH LESS time to cook than vegetables like bell peppers, onions, and squash.
So if you grill kebabs with meat and vegetables on the same skewer, then either 1) your meat will be cooked properly and your vegetables will be way too crunchy and undercooked, or 2) your meat will be way overcooked and your vegetables will be nice and tender.
Instead, skewer your kebab ingredients so that items that cook in similar amounts of time are grouped together…. vegetables on one skewer and meat on another.
Tip 2 – Season your vegetables before putting them on kebab skewers.
Think about this… What happens when you season your kebabs AFTER everything is already skewered? Only the outsides of the kebabs get seasoning, right? So instead, I like to take a few extra minutes to oil and season my sliced vegetables BEFORE adding them to the kebab skewers.
For these vegetable kebabs on the flat top grill, I used these vegetables:
- yellow squash
- red bell pepper
- sweet Vidalia onion
- whole white mushrooms
I sliced all of the vegetables into uniformly sized pieces, and I left the mushrooms whole. Then, I added the zucchini, squash, bell pepper, and mushrooms to a large bowl. I didn’t want the chunks of onions to break apart, so I didn’t toss them in with the other vegetables.
Then, I drizzled the veggies with avocado oil and my favorite all-purpose seasoning, Cavendar’s All Purpose Greek seasoning. Toss the vegetables so that they’re evenly coated in oil and seasoning, and then add them to the skewers.
By seasoning your vegetable kebabs this way, you ensure that your veggies are evenly coated in seasoning, and they’re more flavorful.
Tip 3 – Don’t mix proteins on the same skewer.
Just like you shouldn’t mix meat and veggies on the same kebab skewers, you also shouldn’t mix different types of proteins.
Some proteins like shrimp are very quick to cook, while others like chicken take longer. So you want to be sure that each individual protein is cooked perfectly by letting it cook separately.
Also, if you’re making steak kebabs on the griddle for a crowd, some people my like their steak cooked medium rare like we do, while others prefer well done. If you portion out your steak according to how many people you’re serving, then you can cook different steak kebabs to different internal temps depending on desired doneness.
My Favorite Skewers for Kebabs
If you’re looking for a convenient, no clean up option, then wooden bamboo skewers work fine for kebabs. After you’re done eating, you can just throw away the sticks, which definitely saves you some dishes.
However, I find that most meats and vegetables tend to stick to the wooden skewers, making it difficult to remove your cooked foods to eat. So I like to use metal skewers for kebabs.
We’ve had these metal skewers for about 2 years now, and we love them. I think that raw foods are easier to skewer with the strong and slick metal, and cooked foods are easier to take off the skewers to serve. These also come with a handy metal disk piece that you can use to gently push your meats and veggies off the skewers as well.
And they’re a pretty good value for a pack of 10 skewers.
Steak and Vegetable Kebabs on the Griddle
For these kebabs on the griddle, we used filet that we had left over in the freezer, but you can definitely use your favorite cut of steak for these flat top grill kebabs.
Here’s the full recipe for you to print and file away in your book of healthy flat top grill recipes:
- 1 medium zucchini
- 1 medium yellow squash
- 1 red bell pepper
- 1 small sweet onion
- 8 oz. whole white mushrooms
- avocado oil, enough to coat your sliced vegetables and oil your griddle
- all purpose seasoning of your choice, I recommend Cavendar's All Purpose Greek Seasoning
- salt and pepper to taste
- about 1 pound of steak, cut into bite-sized cubes - We used filet, but ribeye, sirloin, or strip would work also
- 1-2 tablespoons of your favorite steak sauce
- 1-2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- steak seasoning of your choice - We used Cavendar's all purpose seasoning for both the steak and vegetable kebabs
- Preheat griddle or flat top grill on low heat.
- Slice zucchini, yellow squash, bell pepper, and onion into pieces that are about the same size.
- Add whole mushrooms, sliced zucchini, squash, and peppers to a large bowl. Drizzle in enough oil to coat the vegetables. Toss to combine.
- Sprinkle vegetables with your favorite all purpose seasoning, and toss to combine.
- Skewer all vegetables. Make sure to not overcrowd the skewers - leave a bit of space in between each vegetable so that they cook more evenly.
- Add cooking oil of your choice to the griddle, and set your vegetable kebabs on the griddle to start cooking on the first side.
- While your vegetable kebabs start cooking, prep your steak. Cut steak into bite-sized pieces that are all about the same size.
- Add steak pieces to a large bowl. Add steak sauce, Worcestershire sauce, minced garlic, and steak seasoning. Toss to combine, then set aside while vegetable kebabs cook.
- When vegetable kebabs have developed a slightly golden color on the first side, drizzle a bit more oil on top and flip to the next side to continue cooking.
- Skewer steak while vegetables continue to cook. Don't overcrowd the skewers.
- Cook steak kebabs on the griddle, flipping them halfway through cooking time so they cook evenly. Cook steak to desired doneness.
- When steak and vegetable kebabs are cooked through, remove them from the griddle. Allow steak to rest about 5 minutes before serving.
As vegetable kebabs are cooking, you may need to break up the onion slices a bit so that they can cook through. Some of the vegetables may not make contact with the griddle surface, for instance if your zucchini is wider in diameter than the other veggies, so you may need to press kebabs down slightly or adjust placement of certain vegetables for even cooking. Vegetable kebabs will take approximately 3 times longer to cook than steak kebabs, so plan accordingly.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 1017Total Fat: 64gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 271mgSodium: 1054mgCarbohydrates: 29gFiber: 7gSugar: 15gProtein: 81g
Nutritional information is provided as a courtesy and is an estimate only. Different online calculators may calculate nutritional information differently. Also, the addition of optional ingredients and varying brands and products may change the information. For the most accurate data, you should calculate the nutritional information with the actual ingredients that you us