Step 1

If using wooden skewers, soak them in water for 30 minutes.

Step 2

In a medium bowl, combine all the spices. Transfer inside a lidded jar and store in the pantry for up to 6 months.

Step 3

In a medium bowl or direcly in a zip bag, measure out 3 tablespoons of the dry kebab seasoning, add the olive oil and lemon juice to form a wet rub or made.

Step 4

You can baste the mixture directly onto the threaded kebabs, toss the meat in the bowl to coat, or in a zip bag and let it marinate for 20 minutes while you prep the rest of the ingredients.

Step 5

Thread the cubes of meat onto the skewers, alternating with vegetables if using.

Step 6

Preheat the grill to medium-high heat, about 375F to 400F on a grill. Once hot, brush oil on the metal grates.

Step 7

Place the kabobs on the grill, with the lid open for a few minutes to sear the meat, close the lid and cook for about 7 minutes on the first side. Open the grill, flip the kabobs, anc close the lid to continue cooking for an additional 5 to 7 mintues on the second side, until the chicken has reached an internal temperature of 165F or the beef to 140-145F. Total cooking time will vary depending on the thicknes of the meat.

Step 8

Remove the kabobs from the grill on a tray and cover with foil to keep warm while you finish grilling.