Best Shish Kebab With Marinade Recipes
BEEF SHISH KABOB
Shish Kabob with the best beef shish kabob marinade. This Middle Eastern beef kebab recipe has been in the family for so long, I've made it several times and I never failed to impress.
Provided by Amira
Categories Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Mix all the marinade ingredients together in a zip lock bag, take 1/2 to 3/4 cup of the marinade and set aside.
- Add the cubed meat to the bag and coat well. Squeeze out excess air, and seal the bag then marinate in the refrigerator overnight.
- Add the veggies to the other bag with 1/2 to 3/4 of the marinade and set aside for an hour.
- Thread meat pieces into metal or bamboo skewers, grill until cooked. For oven baked see notes section below.
- Thread veggies on separate skewers and grill.
Nutrition Facts : Calories 525 kcal, Carbohydrate 6 g, Protein 28 g, Fat 43 g, Cholesterol 108 mg, Fiber 1 g, Sugar 3 g, SaturatedFat 13 g, TransFat 2 g, Sodium 955 mg, UnsaturatedFat 24 g, ServingSize 1 serving
THE BEST SHISH KEBABS
This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 skewers
Number Of Ingredients 15
Steps:
- Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
- Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
- Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
- Prepare a grill for medium-high heat.
- Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
- Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
- Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.
SHISH KABOB MARINADE
I got this recipe from a friend of mine. It is so easy to make and works for chicken, pork, beef or venison. Cook time is "marinating" time.
Provided by jenjill
Categories Vegetable
Time 2h5m
Yield 8 shish kabobs
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes).
- Marintate in refrigerator for at least a couple hours.
- Thread onto skewers and grill.
Nutrition Facts : Calories 75.8, Fat 0.1, Sodium 1173, Carbohydrate 17.7, Fiber 0.3, Sugar 16.2, Protein 2.2
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