Shish Kabobs make for a wonderful meal to share with friends and family. If you don’t own a grill or if weather doesn’t permit cooking outside, you can easily use a George Foreman Grill to make this classic dish. Use your favorite marinades or spices to make shish kabobs extra tasty, and incorporate your favorite meat, hearty fruit and vegetables. With minimal prep and cook time, this recipe can be made in less than an hour.

Plate of shish kabobs.

Julia Mueller

Things You'll Need

Place 8 to 10 wooden skewers in a water bath, and allow them to soak for 10 minutes. While the skewers are soaking, prepare your George Foreman Grill and ingredients.

Wooden skewers in water.

Julia Mueller

Heat your George Foreman Grill to high (or max heat), and spray the grilling surface with cooking spray.

George Foreman Grill coated with cooking spray.

Julia Mueller

Chop the vegetables in 1 1/2- to 2-inch chunks. Open a small can of pineapple chunks, and drain the juice. You also can use fresh pineapple, cutting it into uniform chunks.

Chopped red onion and green bell pepper.

Julia Mueller

Chop the steak into 1 1/2- to 2-inch chunks. If time permits, place the cubed meat in a bowl, drizzle with teriyaki sauce and marinate in the refrigerator for at least 15 minutes, up to overnight.

Cubed steak on a cutting board.

Julia Mueller

Gather all of your ingredients and take the wooden skewers out of the water bath.

Kabob ingredients in separate bowls.

Julia Mueller

Thread the ingredients onto the wooden skewers, alternating as desired.

Shish kabob skewers loaded with meat and vegetables.

Julia Mueller

Place skewers on the heated George Foreman Grill, evenly spacing them. Most grills can fit 3 or more skewers at a time.

Kabobs on a George Foreman Grill.

Julia Mueller

Secure the lid, and cook the kabobs until the steak reaches desired doneness. For rare steak, cook until the internal temperature of the steak reaches 140 F. Cook to 145 to 150 F for medium-rare, to 160 F for medium doneness and to 170 F for well done.

Note that the vegetables will still be crisp. If desired, cook the vegetables on separate skewers until they reach your desired softness. The meat will take only 3 to 5 minutes to cook, whereas vegetables could take 5 to 10 minutes.

Kabobs on a George Foreman Grill with the lid down

Julia Mueller

Place the cooked kabobs on a plate, and repeat process for remaining skewers. Serve and enjoy!

Grilled kabobs on a plate.

Julia Mueller


For best results, use a good cut of steak. Lower-quality cuts will turn out hard and be difficult to chew.

For variety, you can replace the steak with chicken or pork ,and substitute mango for the pineapple.

Serve kabobs with a delicious sauce, such as teriyaki sauce.