Grilled beef and chicken kabobs with bell peppers, red onion, and potatoes cooked over charcoal on a kettle grill

Grilled Beef and Chicken Kabobs with Vegetables

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These grilled beef and chicken kabobs combine marinated sirloin and juicy chicken with smoky vegetables and par-cooked potatoes, all cooked over a charcoal kettle grill using a two-zone fire. This recipe walks through proper marinade timing, vegetable prep, skewer assembly, and direct versus indirect heat control to ensure even cooking across mixed proteins. Kabobs are ideal for backyard cookouts because they cook quickly, feed a crowd, and deliver balanced flavor in every bite.
Skill level: Beginner-friendly with temperature guidance for mixed proteins
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Prep Time 25 minutes
Cook Time 10 minutes
Marinate 2 hours
Servings: 4 Servings
Course: Grilled Meats
Cuisine: BBQ & Grilling
Ingredients Equipment Method Notes

Ingredients
  

For the Kabobs
  • 1 lb boneless chicken thighs or breasts cut into 1 1/2 inch cubes (450 g)
  • 1 lb beef sirloin or tri-tip cut into 1 1/2 inch cubes (450 g)
  • 2 medium russet potatoes peeled, chopped, par-boiled (450 g)
  • 1 red bell pepper cut into chunks
  • 1 green bell pepper cut into chunks
  • 1 large red onion quartered
For the Marinade or Choose your Store Favorite
  • 1/3 cup olive oil 80 ml
  • 3 tbsp soy sauce 45 ml
  • 2 tbsp lemon juice 30 ml
  • 1 tbsp balsamic vinegar 15 ml
  • 2 garlic cloves minced
  • 1 tsp smoked paprika 2 g
  • 1 tsp dried oregano 1 g
  • 1/2 tsp black pepper 1 g
  • 1/2 tsp kosher salt 3 g

Equipment

  • Charcoal kettle grill (Weber Kettle or equivalent)
  • Charcoal chimney
  • Lump charcoal or briquettes
  • Metal skewers soaked wooden skewers
  • Grill tongs
  • Instant-read thermometer
  • Large mixing bowls
  • Zip-top bags

Method
 

Marinate the Meat
  1. Use your favorite store bought marinade or continue to next step.
  2. Whisk marinade ingredients together. Divide evenly between two containers. Add chicken to one, beef to the other. Refrigerate at least 2 hours, preferably overnight.
Prep the Vegetables and Potatoes
  1. Par-boil potatoes in salted water for 8 to 10 minutes until just fork-tender. Drain and cool. Cut peppers and onion into uniform chunks for even cooking.
    Marinated beef and chicken cubes with chopped bell peppers, red onion, cherry tomatoes, and parboiled potatoes prepared for grilled kabobs on a charcoal kettle grill
Assemble the Kabobs
  1. Thread meat and vegetables onto skewers, alternating pieces. Leave small gaps between pieces to promote even heat circulation.
    Assembled beef and chicken kabobs with potatoes, bell peppers, red onion, and cherry tomatoes arranged on skewers before grilling on a charcoal kettle grill
  2. Tip: Keep beef and chicken on separate skewers if you want more precise doneness control.
Grill Setup (Two-Zone Fire)
  1. Light a chimney of charcoal. Pour fully lit coals onto one side of the grill to create:
  2. Direct zone: Hot searing area
  3. Indirect zone: Cooler finishing area
  4. Target temperature over direct heat: 400 to 450°F (205 to 230°C).
Grill the Kabobs
  1. Place skewers over direct heat. Rotate every 2 to 3 minutes for even browning.
  2. Approximate cooking times:
  3. Chicken: 10 to 12 minutes total
  4. Beef: 8 to 10 minutes total
  5. Move to indirect heat if flare-ups occur or to gently finish cooking.
Rest and Serve
  1. Remove kabobs and rest for 5 minutes before serving. Garnish with chopped parsley or a squeeze of lemon if desired.
    Grilled beef and chicken kabobs with potatoes, bell peppers, red onion, and cherry tomatoes resting after cooking on a charcoal kettle grill

Notes

Doneness Markers

  • Chicken safe temp: 165°F (74°C)
  • Beef medium-rare: 130 to 135°F (54 to 57°C)
  • Beef medium: 140 to 145°F (60 to 63°C)
Vegetables should be lightly blistered with tender centers.

Description of the Finished Dish

Charred edges on the beef, juicy chicken with caramelized marinade, blistered peppers, sweet onions, and tender potatoes kissed by charcoal smoke. Balanced texture and flavor in every bite.

Quick Reference

  • Two-zone fire always
  • Separate skewers for protein control
  • Rotate frequently for even browning

Pro Tips

  • Pat meat lightly before skewering for better sear
  • Oil potatoes lightly to prevent drying
  • Use a thermometer for each protein
  • Do not overcrowd skewers

Variations

  • Add zucchini or mushrooms
  • Finish with chimichurri
  • Swap marinade for a Texas-style SPG and olive oil base

Serving Ideas

Serve with warm flatbread, simple rice, or a crisp slaw. Great for backyard gatherings.

Internal Linking

  • Two-zone charcoal fire guide
  • Steak doneness temperature guide
  • Reverse sear steak recipe
  • Chimichurri sauce recipe

Call to Action

Did you keep your beef medium-rare or cook it a little further? Let us know in the comments how you built your skewers and what marinade twist you would try next. Explore more charcoal kettle grilling recipes at ExploringBBQ.com and keep building your backyard skills one cook at a time.
 

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