🍢 How to Make Grilled Drunken Kebobs: Tips for Perfect Skewers
/Alright, grill masters — this one’s all about taking your skewer game to the next level.
We’re talking juicy steak, tender chicken, flavorful brats, sweet pineapple, and smoky veggies all grilled to perfection over open flame — and yes, each protein gets its own boozy marinade.
These Grilled Drunken Kebobs are bold, fun, and ridiculously flavorful. Whether you’re hosting a backyard bash or cooking for friends around the fire pit, this recipe will make you look like a pitmaster and party host in one.
The Story Behind the Recipe
The first time I made these kebobs was after a long day on the water. We had leftover whiskey, tequila, and vodka from the cooler — and I figured, why not use it?
I threw together three marinades, let the meat soak overnight, and by the next afternoon, the smell of those sizzling kebobs had half the neighborhood peeking over the fence.
Each spirit adds its own unique touch — whiskey deepens the steak, tequila brightens the chicken, and vodka keeps the brats juicy. Combine that with smoke and char, and you’ve got a recipe that screams summer.
Why You’ll Love This Recipe ❤️
🔥 Boozy Marinades: Whiskey, tequila, and vodka bring next-level depth and flavor.
🥩 Variety on a Stick: Steak, chicken, shrimp, and brats — all perfectly grilled.
🌈 Colorful & Fun: Loaded with pineapple, peppers, onions, and tomatoes.
💨 Smoky Perfection: Flame-kissed edges for that true backyard BBQ feel.
🍹 Party Vibes: Easy, interactive, and perfect for any outdoor gathering.VICTORINOX CHEFS KNIFE
Drunken Kebobs
🕒 Prep Time: 1 hr 🔥 Cook Time: 30 min ⏳ Total Time: 1 hr 30 min 🍽 Serves: 6–8
Ingredients
Proteins, Vegetables & Fruit
(2) 8 oz Filet Steaks
(5) Boneless, Skinless Chicken Thighs
(5) Brats
12–15 Large Shrimp (peeled)
12 White Potatoes
2 Bell Peppers
1 Red or Sweet Onion
1 Pineapple
15–20 Sweet Cherry Tomatoes
Kabob Cage or Stainless Skewers
White Lightning Seasoning (or SPG)
Steak Marinade
1 oz Worcestershire Sauce
1.5 oz Jameson Whiskey
1 oz Grapeseed or Olive Oil
2 Tbsp Coarse Black Pepper
Chicken Marinade
1.5 oz Teremana Tequila
1 oz Worcestershire Sauce
1 oz Pineapple Juice
1 oz Grapeseed or Olive Oil
Brat Marinade
1.5 oz Tito’s Vodka
1 tsp Minced Garlic
1.5 oz Grapeseed or Olive Oil
Instructions
1️⃣ Prep Like a Pro
Cut the filet, chicken, and brats into uniform, bite-sized chunks (roughly the size of a garlic clove). Even pieces ensure even cooking — this part’s key.
2️⃣ Veggie & Fruit Prep
Halve the potatoes, chunk the bell peppers and onions, and cube the pineapple into grill-ready pieces. Keep them all roughly the same size as your proteins.
3️⃣ Marinade Mastery
Whip up the three marinades — one for each protein. Keep them separate and let those flavors soak in.
Steak: Rich and smoky with whiskey warmth.
Chicken: Tropical, tangy, and bright with tequila and pineapple juice.
Brats: Savory, garlicky, and smooth thanks to the vodka.
4️⃣ Build Your Kebobs
Now for the fun part — stack your skewers with a rhythm:
Steak Kebob: Steak → Potato → Shrimp → Zucchini → Repeat.
Brat Kebob: Brat → Onion → Tomato → Pepper → Repeat.
Chicken Kebob: Chicken → Pineapple → Tomato → Repeat.
Each combo brings a different flavor profile — variety keeps the grill exciting.
5️⃣ Marinate & Rest
Place the kebobs in ziplock bags by type, pour in the respective marinades, and shake gently. Marinate for 4 hours in the fridge, giving them a little shake every half hour for full flavor coverage.
6️⃣ Fire Up the Grill
Set up your charcoal grill for direct heat, around 375–400°F (190–204°C). Use a charcoal chimney and fire starting strips for an easy light-up.
7️⃣ Grill to Perfection
Lay the kebobs directly over the flame and keep them moving. Rotate every few minutes for an even char. Sprinkle with a touch of salt, pepper, and garlic as they cook for an extra layer of flavor.
Cook each kebob to its ideal internal temp:
Steak: 130°F (54°C) — then rest for 10 min.
Chicken: 170°F (77°C) — rest for 10 min.
Brats: 160°F (71°C) — rest for 10 min.
Additional Tips 💡
🥩 Uniform Sizes: Keep meat and veggies evenly cut for perfect cooking.
🔥 Oil the Grill: Spray grates lightly before cooking to prevent sticking.
🍍 Balance Sweet & Savory: Pineapple and peppers help offset the smoky meats.
🥃 Marinate Long: 4 hours minimum for full “drunken” depth.
🌡️ Check Temps: Avoid overcooking — trust your thermometer.
Why This Recipe Works
These kebobs combine the art of backyard grilling with the excitement of boozy marinades.
Each spirit enhances a specific protein — creating layers of flavor that blend beautifully over live flame.
It’s not just a meal — it’s a showstopper. Every skewer delivers charred edges, juicy centers, and the unmistakable taste of summer in every bite.
FAQ Section
Q: Can I use different meats?
A: Definitely! Try lamb, pork, or even salmon — just adjust cooking times.
Q: How do I stop veggies from burning first?
A: Cut them thicker and keep them marinated for moisture protection.
Q: Can I skip the alcohol?
A: Yep! Sub fruit juice or apple cider vinegar — still amazing flavor.
Q: What sides pair best?
A: Fresh salad, rice pilaf, or grilled naan bread make perfect partners.
Q: How should I store leftovers?
A: Keep them sealed in the fridge for up to 3 days, then reheat on the grill or oven.