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making shish kabobs
My family loves to grill. Nothing says warm weather like standing barefoot in the sunshine on the warm patio and cooking on the grill. There’s a certain level of happiness there that just can’t be described.
We do a lot of grilling. Whether it’s hamburgers, chicken, pork, or kabobs…grilling makes everything better. Shish kabobs are one of our favorite things to make on the grill. With flavorful meat and tons of different vegetables, they’re basically a meal on their own.
meat
The best meat for kabobs is sirloin steak. It’s not as expensive as other cuts of beef and, with a good marinade, the meat is flavorful and tender.
Chicken and pork can work, but you have to be extra careful about making sure they are cooked all the way through. Beef is a bit more forgiving for kabobs because it can be cooked a bit pink an still be safe.
vegetables
When making kabobs, it’s best to have at least three different kinds of vegetables. Almost any kind of vegetables will work. Some of our favorites are…
*Baby Yellow Potatoes (pre-cook in boiling water until soft enough that a kabob skewer is able to go through the middle of them. Drain, then toss with olive oil and salt.)
*Brussels Sprouts (pre-cook by boiling for five minutes before putting them on the skewer)
*Mushrooms
*Tomatoes (seeds removed)
*Onions
*Bell Peppers
*Zucchini or other Squash
*Pineapple (fresh, not canned)
putting everything together
Kabobs are so easy to make. The first step is to cube your meat, then marinate it for several hours or even overnight.
Next, before you start cutting up the vegetables, you need to soak your wooden kabob skewers so they don’t catch on fire when you’re cooking.
Then, you cut up your vegetables.
Once the skewers are soaked, the meat is mardinated, and the vegetables are cut up, you can start putting the kabobs together.
Then grill ’em, let ’em rest after cooking, and dig in!
So easy. And so good!
serving
You can either serve these directly from the skewers or remove all of the meat and vegetables and put them in a large bowl for easy serving.
side dishes
Kabobs are great served on their own or with a side. Good side options are rice, a green salad, or any kind of summery salad like potato or macaroni.
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Shish Kabob
Ingredients
- 1 pound Sirloin Steak, cubed
- 1/4 cup Worcestershire Sauce
- 1/4 cup Soy Sauce
- 1/4 cup Olive Oil
- 1 tablespoon Dijon Mustard
- 1 tablespoon Garlic, minced
- 1 tablespoon Brown Sugar
- 2 tablespoon Lemon Juice
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Parsley
- 1 teaspoon Black Pepper
- 3 pounds various Vegetables, sliced/diced
Instructions
- Combine the Worcestershire sauce, soy sauce, olive oil, dijon mustard, garlic, brown sugar, lemon juice, basil, parsley, and black pepper in a medium bowl.
- Transfer the mixture into a large zip-top baggie.
- Add the cubed beef to the baggie and seal the top. Swish around the meat to make sure it's completely coated in the marinade. Put in the regrigerator for several hours (or even overnight) to marinate.
- If using wooden kabob skewers, soak them in cool water while you prepare the vegetables.
- Chop the vegetables into 1-inch pieces. Set aside.
- Drain the marinate off the meat (don't rinse). Set aside.
- Heat the grill.
- When the grill is heating up, put the kabobs together by alternating pieces of meat and vegetables on the skewers.
- Grill the kabobs on medium-high heat for around 10 minutes (more or less depending on how done you like your meat). During cooking, carefully flip the kabobs every couple of minutes to ensure even cooking.
- Remove the kabobs from the grill after cooking and let rest for 5 minutes.
- Serve either directly from the skewers or remove all of the meat and vegetables and put them in a large bowl for easy serving.
Notes
This kabob recipe was adapted from one found at House of Nash Eats.