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Grilled meat skewers topped with sliced onions and chopped herbs arranged on a metal tray.

Shish Kabobs

This Shish Kabob recipe has been a family favorite for years, passed down from my sister who perfected it. The chicken marinates in a flavorful mix of tomato juice, white wine, and herbs, then grills up tender and smoky. It's perfect for the summers, 4th of July celebrations, and especially Father's Day.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Slavic
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2-3 lbs boneless skinless chicken thighs cut into large chunks
  • 2 cups tomato juice
  • 1½ cups dry white wine such as Chardonnay
  • 1 cup neutral oil
  • 2 onions thinly sliced
  • 1 red bell pepper diced
  • 1 yellow bell pepper or orange bell pepper, diced
  • 1 bunch cilantro finely chopped
  • 1½ tablespoons BBQ seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon salt
For Serving
  • 1 onion thinly sliced
  • cilantro chopped, extra

Method
 

  1. In a large bowl, combine the tomato juice, white wine, oil, onions, bell peppers, cilantro, BBQ seasoning, black pepper, and salt. Stir well to combine.
  2. Add the chicken thighs and toss until every piece is coated in the marinade. Cover and refrigerate for at least 6 hours, preferably overnight.
  3. Thread the marinated chicken onto metal skewers, leaving a little space between each piece so the heat can circulate evenly.
  4. Preheat the grill to medium-high heat. Grill the skewers for 12–15 minutes, turning occasionally, until the chicken is lightly charred and reaches an internal temperature of 165°F.
  5. Transfer the skewers to a serving platter and top with thinly sliced onion and plenty of fresh cilantro.
  6. Serve immediately with lavash, rice, grilled vegetables, or a fresh salad.

Notes

  • Cut the chicken into even-sized chunks so they cook evenly and stay juicy.
  • Marinate the chicken overnight for the best flavor and tenderness.
  • Use metal skewers for easy grilling, or soak wooden ones in water for 30 minutes to prevent burning.
  • Leave a small gap between each piece on the skewer to help the heat circulate and cook the meat evenly.
  • Preheat the grill before adding the kabobs to get a nice sear and prevent sticking.
  • Avoid pressing down on the chicken while grilling to keep the juices inside.
  • Check for doneness with a thermometer; the chicken should reach 165°F (74°C).
  • Let the kabobs rest for a few minutes before serving to lock in moisture.
  • Add marinated onions and peppers to the skewers for extra flavor and color.
  • Finish with a sprinkle of fresh cilantro or a squeeze of lemon for a bright, fresh touch.
 
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