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grilled shish kabobs -colorful, delicious, n straightforward eating

June 10, 2009

Keeping with yesterday’s semi grilling/bbq theme, burgers and dogs do indeed have their place –mainly with the frat house crowd and during a run of the mill bbq.  However, just a bit of shish kabob planning, any neighborhood mega mart, and the right, simple know-how with turn your bbq a bit more, well, sophisticated.

Shish kabob marinade ingredients:

Half a cup of extra virgin olive oil

A third of a cup of soy sauce

Juice of one lemon.  Not the bottled stuff, please.

A quarter cup of red wine vinegar

3 TBS Worcestershire sauce

3 TBS yellow mustard.  Not deli mustard.

2 cloves minced garlic

1 TBS dried thyme

1 tsp paprika –smoked is preferred

3 TBS honey

Salt and pepper to taste

Other ingredients:

1.5 lbs. of sirloin or similar meat

1 red onion

1 yellow onion

1 green bell pepper

1 orange bell pepper

Metal or bamboo skewers


Add all the marinade ingredients into a bowl and stir to combine.

Cut the meat into 1 inch cubes and add to the marinade.  Let the mixture sit in the fridge for 8-24 hours.  The longer the better.

After 8-24 hours, cut the onions and peppers into 1 inch pieces and remove the meat from the chill box.  NOTE:  Do not discard the marinade.

Add the meat and veggies to metal or bamboo skewers.  Follow any pattern you like.  For what it’s worth I like 3-4 pieces of meat per skewer/kabob.

Add kabobs to a hot grill and cook for about 4 minutes.  Turn the kabobs 180 degrees and cook for 4 more minutes, or until fully cooked.

Add the remaining marinade to a pot, boil for a minute to kill all the bacteria and nasty stuff, and liberally brush on finished kabobs.

Serve with:

Pita, hummus, baba ganoush, a simple salad, and a light red wine.  For me, Yuengling it is.



One Comment leave one →
  1. June 10, 2009 8:43 am

    This sounds delicious!! Definitely pair well with Pita and hummus (my fav) and of course wine! 🙂 Thanks for the recipe!

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