Have you ever wondered how to make juicy shish kabobs? You’re in luck, I’m about to teach you everything I know about this tasty Middle Eastern entree. Whether you call them kebabs or kabobs, there is one thing we can hopefully all agree on, how tasty they are! I mean, who could resist juicy shish kabob fresh off the grill? Vegetarians, that’s who… but let’s not dwell on that detail now. Instead, let’s consider how delicious this shish kabob recipe would be for dinner tonight.
What Does “Shish” Kabob mean?
So what does “Shish” Kabob mean anyways? And what’s the difference between shish kabob/kebab and kofta kabob/kebab? Let’s first define “Shish.” “Shish” is the Arabic word for “skewer.” “Kabob or kebab” is the name of the spiced chunks of meat that are skewered. The meat is usually alternated on the skewer with onions, green pepper, and cherry tomatoes. On the other hand, “Kofta” is a word used throughout the Middle East, meaning “ground meat.” So Kofta Kabob/kebab is skewered seasoned ground meat. The meat used to make both kinds of kabobs is usually beef, lamb, or chicken. However, I have used this particular marinade to make venison, bison, and elk kabob, all with great results!
How to Make Delicious Shish Kabob/Kebab
- Add the following to a food processor: Onion, garlic, red wine, lemon juice, olive oil, salt, pepper, allspice, and seven spice. Pulse until there are no chunks remaining.
- Pour the marinade over the meat. Cube onion and bell pepper and mix in with the meat mixture. Marinate for at least four hours.
- Skewer the meat on metal skewers, alternating with the onions and peppers.
- Sprinkle the skewered meat and vegetables with 2 teaspoons of sumac.
- Barbecue over medium heat until the meat is cooked to your liking.
Tools Required For This Shish Kabob Recipe
Unlike many Middle Eastern recipes, this Shish Kabob Recipe is very easy to prepare. Luckily, there are no major kitchen gadgets required to pull this recipe off either. Although metal skewers would be handy for this recipe, you can easily use soaked wooden skewers instead. But for a very small price, you can have reusable skewers that will last forever. So if you plan on making kabobs on a pretty regular basis, investing in some metal skewers wouldn’t be a bad idea! Just don’t let your husband take them to work for a barbecue, you’ll never get them all back. Trust me, I’m talking from experience here!
Kabob Serving Suggestions
Need some serving suggestions to go with this shish kabob recipe? Why not serve the kabobs accompanied by Tabouli Salad, Chickpea Rice, and Pickled Turnips? Or how about serving the kabob in a Pita Bread sandwich, along with Pickled Mangos?
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Delicious, juicy, Middle Eastern shish kabobs.
- 1 lb. beef or lamb cubed
- 1 small yellow onion divide in half
- 1 clove garlic
- 2 T red wine
- 1 T lemon juice fresh
- 2 T olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/8 tsp. allspice
- 1/8 tsp. Middle Eastern seven spice
- 1 red or green bell pepper
- 2 tsp. sumac
- 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.
- 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.
- 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.
- Barbecue over medium heat until the meat is cooked to your liking.
