Shish Kabobs - A Timeless Family Recipe
A Different Dinner Experience - Kabobs
One of the great things about cooking is creating something that will be a memorable experience - that's why I like Shish Kabobs on the grill. They are different enough from every other dish that you can make, and that's why they make such a hit on the dinner menu!
What are Shish Kabobs?
This is a classic dish that will make you look unique as a cook. This type of dish originated in Turkey and is traditionally meat that has been marinated and skewered and barbequed. In between the meat that has been marinated, you can put just about any vegetable you want. My family has always used bell peppers, green, yellow and red, mushrooms and red onions. As these items have been marinated with the beef, they make for some outstanding little viddles of taste.
In California, we have meat that is called Tri-Tip. You won't find Tri-Tip in many of the states but you can ask your butcher for help in cutting up something like it. Basically, take some meat like beef sirloin tip, top sirloin, and cut up in small cubes, around 2"x2". Obviously, try to prepare most of the meat with similar dimensions as cooking time will vary with varying sizes of meat. Once you cut up the meat, place in marinade. Seal with plastic bag and set aside in refrigerator anywhere from 6-8 hrs or overnight.
Red Onion - As mentioned above, I will cut up red onions into wedges. As you separate layers of onion, you will now have some good shapes to fashion on skewers.
Bell Peppers - Green, red and yellow. I will cut into squares big enough to fashion on skewer.
Mushrooms - I will use the typical button type mushrooms for Kebabs. Wipe down with paper towel and don't immerse mushrooms in water as they will absorb water. Run skewers through mushrooms. Sometimes they will split while skewering. Run skewer throught in such a way as to allow mushroom to remain intact.
Squash - can be used also. Any vegetable you can run a skewer through is fair game.
Secret Family Shish-Kabob Marinade
2/3 C Salad Oil
1/3 C Cider Vinegar
1/4 C Packed Brown Suger
1 T Worcestershire Sauce
1 T BBQ Sauce
1/2 t Dry Mustard
1 T Dried Parsley
1 Medium Yellow Onion, Chopped
Salt and Pepper to Taste
Mix all ingredients together in large bowl with a whisk.
Marinate meat 6-8 hours or overnight. I usually will either put all the cubed meat in a plastic freezer bag and continue turning over through the marinade process.
Take meat out of bag and skewer. I usually alternate pieces of meat with a variety of vegetables such as photo above.
Grilling time on BBQ
I usually will use medium to medium-high heat. Place Kabobs on grill and cook around 5 minutes per side. Use good barbeque judgement and flip after grill marks are made on each side. You can experiment with time but keep in mind these will cook fairly quicky as you are using higher heat. I will turn down heat as meat is completely cooked on outside. This will allow time for meat to cook through center. Caution: Meat will cook quickly but marinade in meat will take little longer to cook as meat has high moisture content.
So now that you now know the infamous family recipe from Philzgrill, you can now go about being the hero in the kitchen and surprise your guests with a very different recipe with tons of flavor. The meat will turn out fantastic and the vegetables will add flavor, texture and great taste to the meat.
Enjoy with a nice bottle of Merlot or Cabernet Sauvignon.
No comments yet.