Wendy'S Shish Kabobs
Juicy beef and colorful vegetables are threaded onto skewers and grilled to perfection, offering bold flavors and a satisfying meal ideal for gatherings and outdoor dining.
Ingredients
Instructions
- Cut beef into 1-inch cubes and sprinkle with meat tenderizer. Let stand for 2 hours.
- Cut peppers and onion into large pieces.
- Combine beef and vegetables with teriyaki sauce, soy sauce, olive oil, minced garlic, oregano, salt, and pepper in a large bowl and marinate overnight.
- Thread meat and vegetables alternately onto skewers.
- Grill or broil until browned and cooked through.
Tips & Substitutions
For added flavor, consider marinating the beef for 24 hours instead of overnight. If you don't have teriyaki sauce, a mixture of soy sauce, honey, and vinegar can serve as a substitute. Feel free to add other vegetables like zucchini or cherry tomatoes for variety. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
Serving Suggestions
Serve these shish kabobs with a side of rice or a fresh salad for a complete meal. Grilled corn on the cob or a refreshing cucumber salad pairs beautifully with this dish. For a fun twist, serve with a dipping sauce made from sour cream and herbs. Browse more beef recipes for additional inspiration.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the kabobs on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them, but be cautious not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Wendy'S Shish Kabobs contains roughly 2058 calories, with 36g protein, 248g carbohydrates, and 137g fat. It is an excellent source of dietary fiber (521% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken or pork instead of beef?
Yes, chicken or pork can be used as alternatives for this recipe. Just ensure that you adjust the cooking time accordingly, as poultry cooks faster than beef. Marinate the chicken or pork in the same sauce for a delicious flavor.
What can I do with leftover kabobs?
Leftover kabobs can be repurposed into salads, wraps, or even in a stir-fry. Simply remove the meat and vegetables from the skewers and chop them up. They also make a great filling for stuffed peppers, adding a unique twist to the dish.
How do I know when the kabobs are fully cooked?
The kabobs are fully cooked when the beef reaches an internal temperature of 145°F (63°C) for medium-rare. For safety, use a meat thermometer to check the temperature in the center of the meat. The vegetables should be tender and slightly charred but still vibrant.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).