shish kabob recipes?
0Anyone have a good one? My brother makes some mean kabobs but he said not to let them marinate more than 5 hours with his recipe because the onions will soak into the meat too much. I wanted to prep them on Friday afternoon before leaving for a canoe trip and then cook them Saturday at the camp site so I don’t have to spend time prepping them there, and that’s a lot more than 5 hours of marinating.
In case anyone wants to try his recipe, it’s super simple. Fill bowl with vinegar and toss the cubed meat in. You don’t have to let it soak in long. Take meat out and layer it in a pot then salt and pepper. Take fresh onion rings and squeeze the juice out on the meat then lay the rings on the meat. Make next layer of meat and repeat salt, pepper, onions. Marinate for a couple hours and cook.
I marinate top sirloin and chicken breasts in red wine vinegar, worchestire sauce, soy sauce, lime, and fresh chopped cilantro with about 1 tbsp turmeric and garlic powder and refrigerate overnight. I marinate the veggies in lime juice and orange juice also with chopped cilantro.
Pull everything out of the fridge about an hour before you plan to cook it, and skewer it up. I wrap about half of the chicken and sirloin in bacon and skewer it,…it’s amazing with the bacon, but some people just don’t like it that way. Sometimes I will throw some bacon wrapped shrimp on the grill, too. Just be sure to do the meat seperately, since it has different cooking times than the veggies.
I have my top sirloin cut at 1.5" thick at the butcher, and make 1.5" cubes. I try to cut the chicken about the same size.
if you want a fresh outlook on kabobs, use veggies such as portabella muchrooms and cherry tomatoes.
in stead of the conventional skewers, i use rosemary sprigs, without the leaves on them. you would not BELEIVE how much flavor it adds to the meats and veggies.
if you had a competition against your borther the rosemary skewers would win it for ya
Where do you get rosemary skewers? Is that something that’s commonly available?
you just buy some rosemary, and deleaf it!
no problem, just make sure you soak them in water or lemon juice BEFORE putting them on the grill cause like wood skewers they will catch on fire, happened last weekend hehe
The rosemary skewers are a great idea, you could thread them around a real skewer to make it easier?
dont see why not
When I’ve gone camping in the past we’ve kept our shish kabob marinating for up to 4 days if kept frozen.
Lamb: White Wine, red onions, garlic, mint and some oregano.
Mmm shish kabobs..remind me of my country. yummy. anyway..I saw a some great tips of for grilling kabobs on Better.tv. for instance, when you’re putting the ingredients onto the skewer, make sure there is space between them, which allows for even cooking. I didn’t know that! Seriously, I got some great tips from there. Happy camping.
I made shish kabobs for a large group of people on labor day weekend and I tried a few different marinade recipes. The one I pasted below was by far the best. I used both beef and shrimp/scallops on my kabobs so it was difficult to find a uniform cooking time. I tried to insulate the seafood with slices of lemon and bacon which was a good idea in theory but I have a hard time keeping the lemon/bacon attached to the seafood (especially the scallops since they were so soft). I definitely learned that one of those kabob basket things (so you can flip a bunch at once) is a great investment.
**Another good thing to know is that there are about 10 1 inch cubes in 1 lb of meat. I was struggling with how much meat to buy because the recipes called for 1 inch cubes and I had no idea how many were in a pound.
Teriyaki Shish Kabobs
You Will Need
1/2 cup ketchup
1/2 cup sugar
1/2 cup soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
2 pounds boneless beef sirloin steak (1 1/2 inches thick), cut into 1 1/2-inch cubes
1/2 fresh pineapple, trimmed and cut into 1 inch chunks
2 to 3 small zucchini, cut into 1-inch chunks
1/2 pound whole fresh mushrooms (medium size work best)
1/2 pound boiling onions, peeled
1 large green or sweet red pepper, cut into 1-inch pieces
What to Do
1. Combine first five ingredients; toss with the beef. Cover and refrigerate overnight.
2. Drain beef, reserving marinade.
3. Thread meat, pineapple, and vegetables alternately on long skewers. Grill over hot coals for 15 to 20 minutes, turning often, or until meat reaches desired doneness and vegetables are tender.
4. Simmer the marinade in a small saucepan over low heat for 15 minutes. Remove meat and vegetables from skewers; serve with marinade.
Serves: 6-8
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