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Pit Boss Kabobs

Let me tell you about the time I almost set my backyard on fire trying to perfect the art of smoked kabobs. It was a sunny day, perfect for grilling, but boy, did things heat up fast—literally and figuratively! Luckily, I’ve come a long way from that fiery fiasco. Now, I’m here to pass on some smokin’ wisdom so you can make the best kabobs without calling the fire department.

pit boss kabobs

How To Make Grilled Kabobs On Pit Boss

First things first, you’ll need skewers (metal or soaked wooden ones), your choice of meat (I’m partial to a good chunk of beef), veggies (bell peppers, onions, you name it), and a killer marinade. Now, let’s get down to business:

  1. Marinate Your Ingredients: This isn’t just a splash-and-dash affair. Give your meat and veggies a good few hours in the marinade. Overnight? Even better. This’ll make ‘em tender and tasty.
  2. Skewer ‘Em: Thread your meat and veggies onto those skewers. No method to the madness here, but keep it even so everything cooks uniformly.
  3. Fire Up the Pit Boss: Preheat your grill to a medium heat. We’re talking about 300°F to 350°F.
  4. Grill Time: Place those skewers on the grill. You’ll want to turn ‘em every few minutes to get that nice, even char. About 10-15 minutes should do the trick, depending on how you like your meat.

Best Wood or Pellets for Smokin’ Kabobs

Choosing the right wood or pellets can make or break your smoked kabobs. For most meats, I swear by hickory for its strong, smoky flavor. It’s like the bourbon of the wood world—bold and full-bodied. If you’re going for something a bit lighter, like chicken or veggies, applewood is a sweet choice. Its mild, fruity flavor doesn’t overpower, and it makes your backyard smell like an orchard.

kabobs on pit boss

Additional Tips for Kabob Kings and Queens

  • Keep it Moist: No one likes a dry kabob. Try basting your skewers with a little extra marinade as they cook. Just don’t use the same marinade you had the raw meat in, unless you fancy a side of salmonella.
  • Don’t Crowd the Grill: Give your kabobs some breathing room on the grill. Crowding them leads to uneven cooking and, frankly, a mess.

What to Serve with Smoked Kabobs

Alright, you’ve got your beautiful, smoky kabobs. What’s next? Rice pilaf or a nice couscous can soak up all that marinated goodness. I’m a sucker for a fresh Greek salad on the side too—gives a nice, crisp contrast.

pit boss beef kabobs

Leftover Smoked Kabob Magic

Got leftovers? It’s time to get creative! Chop up those leftover kabobs and toss them into a stir-fry or wrap them up in a pita with some tzatziki for a quick lunch. Or, hey, just sneak ‘em straight from the fridge at midnight. I won’t tell.

Reflecting on my kabob journey, from that near-disastrous blaze to becoming something of a smoked skewer connoisseur, it’s clear that every backyard BBQ mishap has its silver lining. Thanks for sticking around and reading my smoky spiel! Here’s to many more successful grills and thrills—just maybe keep a fire extinguisher handy, just in case. Keep those grills hot and your skewers loaded, folks!

Pit Boss Kabobs

Sizzle your taste buds with our Pit Boss kabobs recipe - a must-try for all grilling enthusiasts. Elevate your BBQ game today!

Course Main Course
Prep Time 20 minutes
Cook Time 15 minutes
Marinating 2 hours
Servings 4



  • 1/4 cup olive oil
  • 3 tbsp soy sauce
  • 2 tbsp lemon juice
  • 2 tbsp Worcestershire sauce
  • 3 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp dried oregano


  • 1.5 lbs beef sirloin or preferred meat, cubed
  • 1 large red bell pepper cut into chunks
  • 1 large green bell pepper cut into chunks
  • 1 large onion quartered and separated
  • 1 zucchini sliced
  • 1 pint cherry tomatoes
  • 10-12 metal skewers or wooden skewers soaked in water for 30 minutes


  • 100 % hickory or applewood or your preferred flavor


Prepare the Marinade:

  1. In a large mixing bowl, whisk together all the marinade ingredients: olive oil, soy sauce, lemon juice, Worcestershire sauce, garlic, paprika, cumin, black pepper, salt, and oregano.

Marinate the Meat:

  1. Add your cubed beef to the marinade, stirring until all the pieces are well-coated. Cover the bowl and let it sit in the fridge for at least 2 hours (or up to overnight) to allow those flavors to seep in.

Prep Veggies:

  1. While the meat is marinating, chop up your bell peppers, onions, zucchini, and cherry tomatoes into even chunks. Set aside.

Skewer Up:

  1. Once the marinating time is up, alternate the meat and veggies on your skewers, creating colorful and evenly spaced kabobs.

Fire Up the Grill:

  1. Preheat your Pit Boss to a medium-high heat of 300°F to 350°F, using hickory or applewood pellets.

Grill Time:

  1. Place the kabobs on the grill and let them cook for about 10-15 minutes, rotating every 3-4 minutes to ensure all sides get a good sear. Baste them with extra marinade occasionally if you want an added kick of flavor.

Rest and Serve:

  1. Once done, let the kabobs rest for a couple of minutes to seal in the juices. Serve immediately with your favorite side dishes.
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