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    You Are Here Home » Middle Eastern Recipes

    Published: Mar 30, 2017 Updated: Jun 22, 2020 by Hilda Sterner | This post may contain affiliate links 2 Comments

    Juicy Shish Kabob Recipe

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    shish kabobs

    Tonight Shish Kabob is on the menu, and who can resist juicy beef or lamb shish kabob, fresh off the grill? Wouldn't this Shish Kabob Recipe be perfect for dinner tonight? Serve these Shish Kabobs with some Dill Rice and Marinated Sumac Onions for a delicious Middle Eastern feast!

    shish kabob on the grill

    Have you ever wondered how to make juicy shish kabobs? Well, I'm about to teach you everything I know about this tasty Middle Eastern entree. Whether you call them shish kebabs or kabobs, there is one thing we can hopefully all agree on, how tasty they are! I'm about to show you how to make tender, flavorful shish kabobs at home!

    Jump to:
    • 🧐 Why This Recipe Works
    • 🛒 What You Need For This Recipe
    • 🥩 How to Make Delicious Shish Kabob/Kebab
    • 🤷🏻‍♀️ Recipe FAQs
    • 👩🏼‍🍳 Pro Tips
    • 🥙 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐 Why This Recipe Works

    • The recipe is pretty flexible, which means you can use beef, lamb, or game meat for the kabobs.
    • You can also use your favorite vegetables including mushrooms, green peppers, red peppers, and zucchini.
    • The marinade has simple ingredients that you most likely have in your kitchen already, ok, maybe not the sumac powder (unless you're Middle Eastern).
    raw shish kebab meat and vegetables on plate

    🛒 What You Need For This Recipe

    • Meat: Although cubed lamb and beef kebabs are more traditional, feel free to experiment with pork or chicken breast! If using beef consider a tender cut of meat like ribeye. Strip steak is a more affordable option.
    • Veggies: Use your favorite veggies including cherry tomatoes, bell peppers, button mushrooms, and sliced zucchini.
    • Spices: You'll need allspice, sumac powder, Middle Eastern seven spice, salt, and black pepper.

    🥩 How to Make Delicious Shish Kabob/Kebab

    Step 1: 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.

    Step 2: Pour the marinade over the meat. Cube onion and bell pepper and mix in with the meat mixture. Marinate for at least four hours.

    raw shish kabob meat and vegetables on plate

    Step 3: Skewer the meat on metal skewers, alternating with the onions and peppers.

    skewered meat on a tray

    Step 4: Sprinkle the skewered meat and vegetables with 2 teaspoons of sumac spice. Barbecue over medium-high heat until the meat is cooked to your liking. Medium-rare to medium is how I like it.

    shish kabob on a the grill

    🤷🏻‍♀️ Recipe FAQs

    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 skewers 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!

    What Tools Are Required to Make This 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.

    Whatever you do, 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!

    What Can You Serve with Kabobs?

    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? You can also go the less ethnic route if you choose. What do I mean by that? How about some grilled corn, rice, and a salad?

    👩🏼‍🍳 Pro Tips

    • Other steak options include top sirloin and beef tenderloin. Avoid stew meat which is meant to be slow-cooked for a long period.
    • Serve shish kebabs with hummus, or tahini sauce on the side.
    • Store leftovers in the refrigerator in an air-tight container for about a week.
    skewered lamb and corn on the grill
    corn and skewered kabobs
    cubed lamb, veggies and rice

    🥙 Related Recipes

    • shish kabob on skewers
      Lamb Shish Kabobs with Grilled Vegetables
    • kabobs on the grill
      Lamb or Beef Kofta Kabob Recipe
    • goat kabobs and rice
      Goat Kofta Kabob (kebab) Recipe
    • Joojeh Kabab
      Joojeh Kabab | Grilled Saffron Chicken Kabobs

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    shish kabobs

    Juicy Shish Kabobs

    Delicious, juicy, Middle Eastern shish kabobs.
    5 from 2 votes
    Print Rate
    Course: Main Dish
    Cuisine: Assyrian, Middle Eastern
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Resting Time: 4 hours
    Total Time: 4 hours 25 minutes
    Servings: 4 people
    Calories: 330kcal
    Author: Hilda Sterner

    Ingredients

    • 1 lb. beef or lamb cubed
    • 1 small yellow onion divide in half
    • 1 clove garlic
    • 2 tablespoon red wine
    • 1 tablespoon lemon juice fresh
    • 2 tablespoon olive oil
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • ⅛ teaspoon allspice
    • ⅛ teaspoon Middle Eastern seven spice
    • 1 red or green bell pepper
    • 2 teaspoon sumac

    Instructions

    • 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 spice. Barbecue over medium-high heat until the meat is cooked to your liking. Medium-rare to medium is how I like it.

    Notes

    • Other steak options include top sirloin and beef tenderloin. Avoid stew meat which is meant to be slow-cooked for a long period.
    • Serve shish kebabs with hummus, or tahini sauce on the side.
    • Store leftovers in the refrigerator in an air-tight container for about a week.

    Nutrition

    Calories: 330kcal | Carbohydrates: 4g | Protein: 22g | Fat: 24g | Sodium: 670mg | Fiber: 1g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. AR says

      January 17, 2021 at 2:13 pm

      5 stars
      Just tried this recipe - doubled it and used it to marinade 2 pounds of sirloin, cubed into 2-inch pieces. Skewered with bell peppers, sweet onions, and cherry tomatoes. Grilled indirectly on a high-heat grill, 2 minutes each side (8 minutes total). The meat turned out so juicy and flavorful.

      Reply
      • Hilda Sterner says

        January 17, 2021 at 4:14 pm

        Thank you for the review. I'm happy that you liked the recipe. 🙂

        Reply

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