Using flat metal skewers will prevent your meat and vegetables from rotating, and you won’t have to soak them in water like the wooden ones. If using bamboo or wooden skewers, soak them in water for at least one hour before using.Simply prepare the marinade the day before and marinate the meat until next day when ready to grill. Most of the work of making kabobs can be completed the day before like cutting the meat and vegetables, which takes up the most time. But, it is not as robust in flavor as other cuts of meat, that’s why sirloin can also be used as its also a leaner meat.
What is the best cut of meat for shish kebabs?īeef tenderloin is the best cut for beef shish kabobs, it’s a tender and leaner steak and will not require too much work. Serve with your favorite side dishes, there’s no rules here. Try rice, baby potatoes, salads, corn on the cob, and the list goes on. There is an endless list of side dishes to serve with kebabs. Serve: Transfer the kebabs to a serving platter and allow 5 minutes to rest before serving.įrequently Asked Questions What can you serve with shish kebabs?.While the kebabs are grilling brush the skewers a couple times with the reserved ¼ cup of marinade in the small bowl. Grill the Kebabs: Place the shish kebabs on the grill and cook for 8 to 10 minutes, turning occasionally making sure to grill on all sides.Make Skewers: Thread the meat, onions, peppers on skewers, alternating until you run out of ingredients.Preheat Grill: Preheat your grill for 10 minutes on high heat.Set aside until ready to thread on skewers. Marinade Vegetables: Add the bell peppers and onions to the large bowl with ¼ cup of reserved marinade and toss well.Cover the bowl with plastic wrap and refrigerate for 30 minutes. To the first bowl with remaining marinade add the cubed beef and toss it well, making sure it’s fully covered. Transfer ¼ cup of the marinade to a large bowl and another ¼ cup to another smaller bowl. Mix Marinade and Add Beef: In a large bowl combine all the marinade ingredients together.Onion – I used red onion because it has a stronger taste than yellow or white onion.Peppers – I used yellow, orange and red, but of course use any colour you prefer.Lemon Juice – Fresh squeezed lemon juice will help to tenderize the meat, and balance out the flavors.Oil – A good olive oil is preferred for the marinade.
Tomato Paste – This will thicken the marinate a bit and adds some tomato flavor.Use as much or as little as you like, the more the better in my opinion. The flavor of allspice brings to mind cinnamon, cloves, nutmeg, and pepper. It adds colour and has a mild peppery flavor. Cumin – Ground cumin is rich and hearty, earthy and warm, with an edge of citrus, and adds instant depth to any dish.Sugar – Use plain old white sugar to add a hint of sweetness and help caramelize the beef as it’s grilling.Beef – Tenderloin is the most tender cut, but top sirloin is also a great choice.
#Shush kebab full
There are endless ways to turn this into a full meal deal. Simply pair this with some delicious greek rice, baked potatoes, a great side dish like my caesar or greek salad, and a nice dinner roll. I used colourful bell peppers and red onion but you can easily add some whole earthy mushrooms, zucchini, or sweet cherry tomatoes.įor any BBQ gathering, it’s a great option since everyone will have their own (or more) skewer of food. It’s so easy and you can use a variety of vegetables to suit your taste. I love beef and this is one of my favorite ways to cook it.
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