Mouthwatering Shish Kabob Recipe

Shish kabobs are a favorite at barbecues and outdoor events because they are easy to prepare and can be customized to fit various preferences. They are also an excellent choice for those seeking a tasty and nutritious meal.

This shish kabob recipe includes succulent marinated beef and vegetables, all skewered and grilled to perfection. It's delightful when served with rice, flatbread, or salad, and pairs wonderfully with tzatziki or tahini.

SHISH KABOB FLAVOR VARIATIONS

One of the reasons shish kabobs are so enjoyable is that you can place almost anything on the skewers. Here are some exciting variations you can experiment with.

Meat: Substitute the beef with bite-sized pieces of chicken breasts or thighs, pork tenderloin cubes, or medium-sized shrimp.

Vegetarian: For a vegetarian twist, use cubes of extra firm tofu.

Veggies: Feel free to incorporate various vegetables like mushrooms, zucchini, yellow squash, or cherry tomatoes. You can even add fruit such as pineapple for a tropical flair!

Spicy: To make spicy kabobs, include crushed red pepper flakes or hot sauce in the marinade.

Servings: 6

Ingredients: For the marinade

• 1/3 cup soy sauce ( or liquid aminos)

• 1/4 cup lemon juice

• 1/2 cup olive oil

• 1/4 cup Worcestershire sauce

• 2 teaspoons minced garlic

• 1 tablespoon Italian seasoning

• 1 teaspoon black pepper

• 1/2 teaspoon salt

• 1/2 teaspoon onion powder

For the kabobs

• 2 pounds lean steak such as rib eye or chuck eye steak, cut into 1 inch pieces

• 1 large red onion or sweet onion cut into 1 inch pieces

• 1 red bell pepper cut into 1 inch pieces

• 1 green bell pepper cut into 1 inch pieces

• 1 tablespoon chopped parsley

Instructions

1. Combine all the marinade ingredients in a bowl or a resealable gallon-sized freezer bag. Stir to mix.

2. Place the steak pieces in the marinade. Let them marinate for a minimum of 1 hour, up to 24 hours.

3. Season the onions and peppers with salt and pepper as desired.

4. Skewer the beef, peppers, and onions.

5. Preheat a grill or indoor grill pan to medium-high heat.

6. Grill the kabobs for 4-5 minutes on each side. Garnish with parsley and serve.

7. Broiler instructions: Prepare the skewers as described and place them on a sheet pan sprayed with cooking spray. Broil for 4-5 minutes on each side. Follow the recipe as directed.

Notes

1. Both wood (bamboo) and metal skewers can be used. I prefer metal skewers because they don't bend or break. If using bamboo skewers, soak them in cold water for 30 minutes to prevent burning on the grill.

2. Ensure your vegetables are similar in size to the meat so that everything contacts the grill.

3. The longer the meat is marinated, the more flavorful it will be. You can marinate the steak for up to 24 hours.

Juicy skewered kabobs with grilled vegetables served on a bed of fluffy rice, garnished with fresh herbs.

Different types of kabobs are a delightful representation of culinary diversity, showcasing a variety of flavors, ingredients, and cooking techniques from around the world. Kabobs, also known as kebabs, have their origins in the Middle East but have transcended cultural boundaries, leading to numerous regional variations. Each type of kabob offers a unique experience, often reflecting local ingredients and traditional cooking methods.

One of the most popular types is the shish kabob, which typically consists of marinated chunks of meat—such as lamb, beef, or chicken—skewered alongside vegetables like bell peppers, onions, and tomatoes. The marination process often includes aromatic spices and herbs, enhancing the overall flavor profile. Shish kabobs can be grilled over an open flame or cooked in an oven, making them versatile for different cooking environments.

Another well-known variety is the doner kabob, a Turkish dish made from meat cooked on a vertical rotisserie. Traditionally, lamb or beef is seasoned and stacked in a cone shape, slowly roasted while being shaved off in thin slices to serve in pita bread or as part of a platter with rice and salads. This method of cooking not only infuses the meat with rich flavors but also creates a delightful texture that is both crispy on the outside and tender on the inside.

The seekh kabob, originating from South Asia, features spiced ground meat, usually lamb or chicken, molded onto skewers and grilled or baked. The mixture often includes a blend of spices such as cumin, coriander, and garam masala, along with fresh herbs like cilantro and mint. Seekh kabobs are often served with chutneys or yogurt sauces, providing a refreshing contrast to the spiced meat.

Vegetarian options also abound, such as the paneer tikka kabob, where cubes of paneer cheese are marinated in yogurt and spices, then grilled alongside vegetables. This dish is particularly popular in Indian cuisine and is celebrated for its rich flavors and satisfying texture. Similarly, grilled vegetable kabobs can be made with a colorful assortment of seasonal vegetables, marinated in olive oil, garlic, and herbs, making for a healthy and vibrant dish.

In addition to these, there are regional specialties like the Persian koobideh kabob, made from ground meat mixed with grated onions and spices, shaped onto long skewers, and grilled to perfection. It is often served with saffron rice and grilled tomatoes, embodying the essence of Persian hospitality.

Overall, the world of kabobs is vast and varied, with each type offering a distinct taste and cultural significance. Whether enjoyed at a backyard barbecue, a street food stall, or a fine dining restaurant, kabobs continue to be a beloved dish that brings people together, celebrating the rich tapestry of global cuisine.

This recipe has been reposted for Dinner at the Zoo