Shish Kabob

Shish kabobs are popular at barbecues and outdoor gatherings due to their ease of preparation and the ability to customize them to suit different tastes. They're also a great option for those looking for a flavorful and healthy meal.

This shish kabob recipe features tender marinated beef and vegetables, all skewered together and grilled to perfection. It's delicious served it with rice, flatbread, or salad, and is wonderful accompanied by tzatziki or tahini.

SHISH KABOB FLAVOR VARIATIONS

One reason shish kabobs are so much fun is that you can put practically anything on the skewers. Here are some fun variations you can try.

Meat: Try bite sized pieces of chicken breasts or chicken thighs, pork tenderloin cubes or medium sized shrimp instead of the beef.

Vegetarian: For a vegetarian option, you can use cubes of extra firm tofu.

Veggies: Feel free to add different vegetables to your skewers such as mushrooms, zucchini, yellow squash or cherry tomatoes. You can even add fruit like pineapple for a tropical twist!

Spicy: For spicy kabobs, add crushed red pepper flakes or hot sauce to the marinade.

Servings: 6

Ingredients: For the marinade

• 1/3 cup soy sauce

• 1/4 cup lemon juice

• 1/2 cup olive oil

• 1/4 cup Worcestershire sauce

• 2 teaspoons minced garlic

• 1 tablespoon Italian seasoning

• 1 teaspoon black pepper

• 1/2 teaspoon salt

• 1/2 teaspoon onion powder

For the kabobs

• 2 pounds lean steak such as sirloin or New York strip, cut into 1 inch pieces

• 1 large red onion or sweet onion cut into 1 inch pieces

• 1 red bell pepper cut into 1 inch pieces

• 1 green bell pepper cut into 1 inch pieces

• 1 tablespoon chopped parsley

Instructions

1. Place all the marinade ingredients in a bowl or in a resealable gallon sized freezer bag. Mix to combine.

2. Add steak pieces to the marinade. Marinate for at least 1 hour, or up to 24 hours.

3. Season the onions and peppers with salt and pepper to taste.

4. Thread the beef, peppers and onions onto skewers.

5. Heat a grill or indoor grill pan to medium high heat.

6. Place the kabobs onto the grill and cook for 4-5 minutes per side. Sprinkle with parsley, then serve.

7. Broiler directions: Prepare the skewers as directed and place on a sheet pan coated with cooking spray. Broil for 4-5 minutes per side. Continue with the recipe as directed.

Notes

1. You can use wood (bamboo) or metal skewers. I like to use metal skewers because they don’t bend or break. If you use bamboo skewers, make sure to soak the skewers for 30 minutes in cold water so that they don’t burn on the grill.

2. You want your veggies to be about the same size as your meat so that everything touches the grill.

3. The longer you marinate the meat, the more flavorful the end product will be. You can leave the steak in the marinade for up to 24 hours.

This recipe has been reposted for Dinner at the Zoo