Juicy Shish Kabobs

Whether you call them kebabs, or kabobs, there is one thing no-one will argue with you about, how tasty they are! I mean, who could resist these juicy shish kabobs fresh off the grill? Vegetarians, that’s who… but let’s not dwell on that detail now.

Instead, let’s ponder how delicious these perfectly marinated shish kabobs would be for tonight’s dinner. Accompanied by a simple salad, chickpea rice and pickled turnips, you’d have a meal that would rival any restaurant bought food. I prefer using lamb for this recipe, but beef would be another great option.

Goes Great With

Rice with Chickpeas and Pickled Turnips.



Print Recipe
Juicy Shish Kabobs
lamb kabobs
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 4 hours
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 4 hours
Servings
people
Ingredients
lamb kabobs
Instructions
  1. Add the following to a food processor: 1/2 of the onion, garlic, red wine, lemon juice, olive oil, salt, pepper, allspice, and seven spice. Pulse until there are no chunks remaining.
    marinade
  2. Pour the marinade over the meat. Cube the remaining onion and bell pepper and mix in with the meat mixture. Marinate for at least four hours. By the way, mushrooms would be a great addition to this recipe.
    marinated kabobs
  3. Skewer the meat on metal skewers, alternating with the onions and peppers. If you don't have metal skewers, I highly recommend them. If you would rather use wooden skewers, make sure you soak them in warm water for 20-30 minutes before using them. Sprinkle the skewered meat and vegetables with 2 teaspoons of sumac.
    skewered kabobs
  4. Barbecue over medium heat until the meat is cooked to your liking.
    barbecued kabobs
  5. Serve with white rice, a green salad, and some extra sumac on the side. As always, I'd love your comments and feedback. Until next time, have a blessed day!
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