Shish Kabobs. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it. Place the shish kabobs on the grill. Let me know how your party went and how this shish kabobs idea worked for you!
Skewers of tender meat marinated in traditional spices, paired with fresh veggies! Get ready for an exotic backyard barbecue with a Shish Kabob feast you'll remember! Our simple, flavorful and tenderizing marinade yields some tasty meat sticks! You can cook Shish Kabobs using 9 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Shish Kabobs
- You need 1 lb of meat.
- You need 1/2 cup of Lawry's Herb and Garlic Marinade.
- Prepare 1/2 of green pepper.
- Prepare 1/2 of red pepper.
- Prepare 1/2 of yellow pepper.
- Prepare 1/4 of onion.
- You need 1/2 cup of olive oil.
- Prepare 1 dash of black pepper.
- It’s 1 packages of skewers.
So, fire up the grill for a night of Mediterranean celebration! Grilling season is here, and there's no better way to break in the grill than with some killer kabobs. From classic winners to more unexpected combos, grab some sticks and be the smash hit of the cookout. These best grilled shish kabobs will have your mouth bursting with flavor and leave your soul begging for more.
Shish Kabobs instructions
- Cut meat into 1 inch cubes..
- Coat meat in marinade and let marinate for 30 minutes in the fridge..
- Cut peppers and onion into 1 inch pieces..
- Coat veggies in olive oil and black pepper to taste. Set aside until meat is ready..
- When meat is almost ready turn on the grill..
- Put meat and veggies on skewers, alternating as desired..
- Place finished skewers on grill. Rotate skewers once while cooking. Cook until desired doneness is achieved..
- Eat! I recommend serving with rice..
Wrinkly grilled grape tomatoes, tender-crispy-crunchy- bell peppers, marinated steak, GORG red onions, and succulent juicy mushrooms, all put on a skewer and grilled to perfection. Teriyaki Shish Kabobs When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida What kind of beef do you use for shish kabobs? I prefer beef tenderloin for this recipe, but top sirloin will also work well.