Breakfast & Brunch
The Big Green Egg shish kabobs recipe transforms your backyard into a smoky, charred flavor station with minimal effort. Skewered meat and veggies cook to juicy perfection while developing that coveted Big Green Egg aroma—rich, smoky, and impossible to resist. This isn’t your average grill recipe; it’s about mastering the Egg’s heat zones to get caramelized edges without drying out the center.
What sets these kabobs apart is the marinade—a balanced blend of olive oil, lemon, garlic, and herbs—that tenderizes the meat while adding layers of flavor before it even hits the heat. The vegetables? They roast into sweet, charred perfection, holding their shape without turning to mush. The secret lies in temperature control: start with indirect heat to cook through, then sear over direct flames for that restaurant-quality crust.
By the time you’re done, you’ll have skewers that are juicy inside, smoky outside, with vegetables that are tender-crisp and meat that falls off the bone. The aroma alone will have everyone gathering around the Egg, and the first bite delivers that perfect harmony of charred, caramelized, and herby flavors. This is the kind of meal that turns a simple weekend brunch into an event.
Whether you’re feeding a crowd or treating yourself to a smoky, satisfying meal, these kabobs deliver. The best part? They’re versatile enough for breakfast, lunch, or dinner—just adjust the protein and veggies to fit the occasion. Let’s get grilling.
Ingredients for big green egg shish kabob
Sixteen ingredients for skewers that bring the Big Green Egg's smoky magic to life.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 2 ½ lb | Cut into 1-inch cubes |
| Lemon Juice 🍋 | ½ cup | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For richness and moisture |
| Zucchini 🥒 | 2 medium | Corrected to: 2 medium whole |
| Cherry Tomatoes 🍅 | 1 pint | Corrected to: 16 oz |
| Red Bell Pepper 🌶️ | 1 whole | Cut into 1-inch chunks |
| Red Onion 🧅 | 1 whole | Cut into 1-inch chunks |
| Garlic Cloves 🧄 | 8 cloves | Minced for marinade |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Ground Cumin 🌶️ | 1 tbsp | Toasted for depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Wooden Skewers 🪵 | 12 whole | Soaked in water 30 mins |
The chicken thighs are your secret weapon here—they stay juicy even after hours of grilling. Grab bone-in, skin-on thighs from the butcher section for extra flavor, or use boneless if that's what you've got. Trader Joe's and Costco are my go-tos for good-quality chicken. The veggies? Look for firm zucchini and bright red bell peppers—those tell you they're fresh. Cherry tomatoes should be plump, not shriveled. For the herbs, fresh is best, but dried thyme at half the amount works in a pinch if you're in a hurry.
No fresh rosemary? Dried rosemary at one-third the amount gets you close. Swapping chicken for beef? Use sirloin or flank steak, but marinate it longer—2 hours minimum. The wooden skewers are non-negotiable for that classic kabob experience, but if you're in a bind, metal skewers work too. For the marinade, I always double it—half goes on the meat, half gets brushed on during grilling. That extra olive oil makes all the difference when you're dealing with Big Green Egg heat.
Marinated meat and veggies keep 3-4 days in the fridge, covered tightly. The skewers? Assemble them right before grilling to prevent sogginess. If you're prepping ahead, store the marinade separately and add the meat and veggies just before skewering. Leftovers reheat beautifully—just toss them in the Egg with a splash of water for 5-7 minutes at medium heat. The flavors only get better after the first night, so make extra.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe when I’m too tired to dice—just toss the zucchini and tomatoes whole onto skewers. The Big Green Egg’s high heat caramelizes the edges perfectly, even if the veggies aren’t perfectly uniform.
- Zesty Juicy Magic: That lemon juice marinade? It’s the secret weapon. The chicken stays tender while the olive oil keeps it from drying out, and the acidity makes every bite taste brighter than takeout. (Yes, even on a Tuesday night.)
- Summer BBQ in 15: Honestly, this is my go-to for backyard hangouts or lazy weekends. The Big Green Egg’s smoky heat adds depth without extra effort, and the veggies roast while I’m still lighting the fire. Minimal prep, maximum wow factor.
Step-by-step instructions for Big Green Egg shish kabobs
Here's how to make restaurant-quality kabobs with perfectly juicy chicken and smoky grilled veggies.
Marinate the Chicken for Maximum Flavor
In a large bowl, combine the 2.5 lb boneless, skinless chicken thighs cut into 1-inch cubes with the 0.5 cup lemon juice, 0.5 cup extra-virgin olive oil, 0.25 cup chopped fresh rosemary, 0.25 cup chopped fresh thyme leaves, 1 tbsp toasted ground cumin, 1.5 tsp salt, and 0.5 tsp black pepper. I like to use my hands to break up the chicken slightly so the marinade penetrates deeply.
Add the 8 cloves minced garlic and mix everything thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight if possible. This long marinating time ensures the chicken stays incredibly juicy while absorbing all those aromatic flavors. The acidity from the lemon juice will also help tenderize the meat slightly.
Prepare the Vegetables and Skewers
While the chicken marinates, prepare the vegetables by cutting the 2 medium zucchini into 1-inch chunks, the 1 whole red bell pepper into 1-inch chunks, the 1 whole red onion into 1-inch chunks, and the 1 pint cherry tomatoes (about 16 oz) in half. I like to remove the stems from the tomatoes to prevent them from popping off the skewers during grilling.
Soak the 12 whole wooden skewers in water for at least 30 minutes to prevent them from burning on the grill. Drain them well before assembling the kabobs. The vegetables should be cut uniformly so they cook at the same rate as the chicken. Arrange them in separate bowls for easy access when assembling.
Assemble the Kabobs for Even Cooking
Remove the chicken from the marinade (reserve the marinade for basting) and thread 1 chicken cube, 1 zucchini chunk, 1 bell pepper chunk, 1 onion chunk, and 1 tomato half onto each of the 12 soaked wooden skewers. I like to alternate the vegetables for visual appeal and even cooking. Start and end each skewer with a piece of chicken to prevent the wood from burning.
Arrange the assembled kabobs on a baking sheet lined with parchment paper. This makes it easier to transfer them to the Big Green Egg without dropping anything. Let them sit at room temperature for 15-20 minutes before grilling. This brief resting period helps everything cook more evenly on the grill.
Grill on the Big Green Egg for Perfectly Charred Kabobs
Preheat your Big Green Egg to medium-high heat (around 375°F). Once heated, place the kabobs on the grill and close the lid. I like to cook these for 10-12 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with some char marks.
During the last 2 minutes of grilling, brush the kabobs with the reserved marinade for extra flavor and moisture. Watch for the chicken to develop a golden-brown crust while staying juicy inside. The vegetables should be tender but still hold their shape. If the skewers start to burn, move them to a cooler part of the grill or reduce the heat slightly.
Rest and Serve with Fresh Herbs
Transfer the finished kabobs to a cutting board and let them rest for 5 minutes. This resting period allows the juices to redistribute throughout the chicken, ensuring each bite is moist and flavorful. I like to sprinkle the kabobs with additional fresh herbs right before serving for a pop of color and freshness.
Serve the kabobs immediately while they're still hot and juicy. The combination of tender chicken, smoky grilled vegetables, and aromatic herbs makes these kabobs a showstopper. Pair them with crusty bread or a simple side salad to complete the meal. Enjoy your perfectly grilled shish kabobs!
Pro Tips For Making Big Green Egg Shish Kabob
- CUT CHICKEN IN HALF: Chicken thighs stay juicier when halved horizontally—thicker pieces overcook on the outside before the center’s done. Use a sharp knife and slice right through the bone (not against it) to keep them uniform and speed up cooking. I learned this the hard way when my first batch turned out dry on the inside.
- SALT THE CHICKEN FIRST: Toss the chicken thighs with salt and olive oil at least 30 minutes before grilling—this breaks down the proteins and guarantees a crispy crust. Skipping this step means you’re fighting for flavor instead of letting the Big Green Egg do the work. Trust me, your kabobs will taste like they came from a restaurant.
- PRE-CUT ZUCCHINI INTO STICKS: Slice zucchini into ½-inch sticks before threading them onto skewers—thicker pieces burn before the chicken cooks through. A mandoline makes this faster, but a sharp knife works too. Pro move: Pat them dry with a towel so they don’t steam and turn mushy.
- USE TWO SKEWERS PER KABOB: Thread chicken and veggies onto a long skewer first, then secure with a second shorter one—this keeps everything from sliding off mid-cook. I was lazy once and lost half my kabobs to the grill grates. Now I double-skewer like a pro.
Common mistakes when making your big green egg shish kabob
Uneven Skewer Assembly
I’ve seen too many kabobs where the chicken and veggies aren’t evenly spaced, leading to some pieces burning while others stay raw. Always alternate ingredients—chicken, veggie, chicken, veggie—so everything cooks at the same rate. The Big Green Egg’s heat is intense, and uneven assembly means you’ll end up with charred bell peppers and undercooked chicken on the same skewer. 🔥
Skipping the Soak
Wooden skewers that aren’t soaked in water for at least 30 minutes will catch fire the second they hit the Egg’s heat. I’ve had to pull kabobs off the grill mid-cook because the skewers were smoking like a campfire. Soak them thoroughly, drain well, and you’ll avoid this disaster entirely.
Overloading the Skewers
Stuffing too much onto one skewer crowds the ingredients, preventing proper searing and charring. Stick to 1 piece of chicken and 1 piece of each veggie per skewer—any more, and the center won’t cook through while the outside burns. Trust me, your guests will notice the difference between perfectly spaced kabobs and a chaotic pile. 🌶️
Ignoring the Rest
Skipping the 5-minute rest after grilling is a cardinal sin. The chicken needs time for juices to redistribute—cutting into it too soon means dry, tough bites. Let it rest on a cutting board while you finish any sides, and you’ll be rewarded with juicy, flavorful meat every time.
Wrong Heat Zones
The Big Green Egg’s heat zones are your best friend—use them! Place kabobs over direct heat for the last 2 minutes to get those char marks, but move them to indirect heat for the bulk of cooking. I’ve seen kabobs turn into charcoal because someone left them over direct heat the whole time. Pay attention to the Egg’s zones, and you’ll nail the perfect balance of smoky and charred.
Using Raw Onions
Raw onions can make your kabobs taste bitter and harsh. Always char them slightly on the Egg before they’re fully cooked—this mellows their flavor and adds sweetness. I like to sear onion chunks for 1-2 minutes on direct heat before moving them to indirect for the rest of the cook time. It’s a game-changer for the overall taste. 🧅
Nutrition facts
Frequently asked questions
Can I use beef or lamb instead of chicken for these kabobs?
For beef, use 1.5 lb sirloin or flank steak cut into 1-inch cubes and marinate for 4-6 hours instead of 4. Lamb works beautifully too—try 1.5 lb leg of lamb with the same marinade but cook it to an internal temp of 145°F for medium-rare. The Big Green Egg's heat handles both proteins perfectly, but adjust marinating times for thicker cuts.
How do I prevent the vegetables from falling off the skewers?
First, always use soaked wooden skewers (30+ minutes) to prevent burning. For veggies, cut them into uniform 1-inch chunks and remove tomato stems. Thread them firmly but not too tightly—start and end each skewer with chicken to secure everything. If using metal skewers, pierce veggies through their centers for extra hold. A quick brush of olive oil before grilling also helps them stick better.
What's the best way to serve these kabobs?
These kabobs shine with warm pita bread or crusty naan for scooping, plus a side of tzatziki or garlic yogurt sauce for dipping. For a complete meal, add a Greek salad or couscous to balance the smoky flavors. Garnish with extra fresh herbs (parsley or cilantro) and a squeeze of lemon right before serving to keep everything vibrant.
Can I make this recipe ahead of time?
Yes! Marinate the chicken and prep veggies 1 day ahead—store separately in airtight containers. Assemble skewers 4 hours before grilling (keep refrigerated) or assemble right before cooking for freshest results. For make-ahead kabobs, grill them 1-2 hours before serving, then reheat in the Egg with 5 minutes at medium heat and a splash of water to restore moisture. The flavors actually improve overnight!
Why does my chicken turn out dry when grilling?
Overcooking is the #1 cause! Use a meat thermometer and remove chicken at 160°F—it'll rise to 165°F while resting. For extra juiciness, brush with reserved marinade during the last 2 minutes of grilling. Also, avoid small chicken pieces (1-inch cubes) that cook too quickly. If using breast meat, marinate overnight and grill over indirect heat most of the time.