Juicy Shish Kabobs
Today we’re focusing on how to make juicy shish kabobs. 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 these juicy shish kabobs fresh off the grill? Vegetarians, that’s who… but let’s not dwell on that detail now. Instead, let’s consider how delicious these perfectly marinated shish kabobs would be for tonight’s dinner.
What’s needed to make shish kabobs?
Luckily, there are no major kitchen gadgets required to pull this recipe off. 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! They’re very reasonably priced too! 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!
Shish Kabobs Serving Suggestions
Serve shish kabobs accompanied by tabouli salad, chickpea rice, and pickled turnips, and you’ll have a meal good enough to rival any restaurant-bought meal. Other suggestions include vermicelli rice, Middle Eastern salad, or fattoush salad. Or how about serving them in a pita sandwich, with some pickled mangos? Although I prefer using lamb for this recipe, beef would be another great option. Heck, you may want to try chicken too, although I’ve never tried it myself. I have, however, tried game meat such as venison, bison, and elk, all with great results!
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Delicious, juicy, Middle Eastern shish kabobs.
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.