Shish Kabob Recipes

The following is a family recipe, and much larger than say a personal sized recipe for say 2 to 4 lbs of meat. As truthfully, the cost of the ingredients and time to make shish kebob, is better done in a fairly larger batch than for just one or two people. If making in smaller amounts, divide the following recipe accordingly.

Beef Kebob Recipe, party-size portion 20+ lbs of meat, preferably beef center cut strip loin, or beef center sirloin cut, then cut into two inch cubes. Can also do leg of lamb, boneless young lamb, or chicken, with this marinade.

In blender, 2 pints Canola Oil, 3 bottles Lea and Perrin, 10 ounce Lemon Juice, 4 whole heads Garlic, 1 cup dry mint, 2 tblsp Black Pepper, 3 tblsp Salt, 1 tblsp Red Pepper.

These are the staples of shish kebob marinade, you can adjust the ratios to personal preference, by starting with fractional amounts in blender, then tasting with a spoon. Some folks like more or less Mint, Garlic, Red Pepper,etc..

Pour over meat, let marinate overnight.

One hour before putting on grill, quarter and marinate 3 to 5 lbs of onions into marinade.

Then skewer the meat and onion,(can also add bell pepper wedges, mushroom, tomato, squash, etc..), alternating veggies between at least every few cubes of meat.

Here is DeDe's video tutorial, she knows her stuff, except I don't like how she suggests Olive Oil for shish kebob(it competes with the flavor of the meat).. https://videos.seriouseats.com/how-to-make-beef-shish-kabob-259882422

River Road 2 has a great Kabob recipe.

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Italian dressing and Dale's

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Class see.

I made these on Wednesday. Chicken thighs in a thai marinade, pineapple, red and yellow onions. I was going to put peppers on there, but I forgot to pick them up at the store.

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Class see.

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Tast ee is really all I'm worried about. If you want to buy twenty different spices and maranades and blend it up in a blender then knock yourself out.

go to buy a pound each of ground beef and lamb and combine

then do yourself a HUGE favor and visit Red Stick Spice company on Jefferson by Bocage next to DeAngelos and get the greek seasoning blend that has actual dried feta in it - mix that into meats and add some sea salt - form around a kabob skewer and grill - come back and thank me later.

I do the majority skewers of veggies all by themselves, to get the bell pepper, squash, and tomatoes to grill fully, but like to marry some flavor, and like the visual presentation of some veggies on the meat skewers for myself, and people to see, even though they will be eventually plating up their kebobs.

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Is that a recipe for Kafta Kabob?

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Yes it is. I made some last night for the barbie. I made everything homemade - pita bread, tzatziki, hummus, and the kabobs. I also had some shaved white onions mixed with chopped flat leaf parsley. It was a big hit and really was a great spread for sitting outside in the coolish weather last night with friends.