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Grilled Southwestern Shish Kebabs

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"These shish kebab are so easy to prepare, not to mention colorful and very tasty. It's the perfect dish for a summer barbeque. Try serving with a side of white rice, French fries, or grilled baby red potatoes with fresh rosemary!"
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6 h 48 m servings 410 cals
Original recipe yields 12 servings (12 kebabs)


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  1. Combine lager, white onion, cilantro, lime juice, garlic, salsa, red pepper flakes, salt, and pepper in a large bowl. Mix together until marinade is well blended. Add beef carefully. Cover with plastic wrap and refrigerate, 6 hours to overnight.
  2. Thread the marinated beef, pineapple chunks, red onion chunks, green bell pepper pieces, mushrooms, and cherry tomatoes alternately through skewers. Place shish kebabs on a baking sheet or jelly roll pan.
  3. Preheat grill for medium heat and lightly oil the grate. Grill shish kebabs until beef is firm and reddish-pink and juicy in the center, about 4 minutes per side.


  • Cook's Notes:
  • Do not wash the mushrooms. Instead, use a damp paper towel and gently scrub them.
  • Do not marinate for more than 12 hours.
  • To just flavor the beef rather than tenderize, marinate for as little as 20 minutes, up to 2 hours.
  • Editor's Notes:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Per Serving: 410 calories; 12.3 g fat; 24.8 g carbohydrates; 45.6 g protein; 119 mg cholesterol; 188 mg sodium. Full nutrition

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