How to make better Sheesh-ka-bobs?!


Question: I'm a man who loves steak. I love to eat meat, but I like variety. I have made ka-bobs in the past and I generally like them. I usually cut up new york strip and marinate in Lawry's carribean jerk then put the steak cubes I made on the skewer an alternate with an onion petal followed by cherry tomatoe, followed by a whole mushroom then repeat the order till the skewer is filled then I put them on the grill and cook till they are done flippin them when necessary. I was wondering if there was other ways of making ka-bobs. I need details. I don't cook often.


Answers: I'm a man who loves steak. I love to eat meat, but I like variety. I have made ka-bobs in the past and I generally like them. I usually cut up new york strip and marinate in Lawry's carribean jerk then put the steak cubes I made on the skewer an alternate with an onion petal followed by cherry tomatoe, followed by a whole mushroom then repeat the order till the skewer is filled then I put them on the grill and cook till they are done flippin them when necessary. I was wondering if there was other ways of making ka-bobs. I need details. I don't cook often.

I like putting shrimp, steak and polish sausage on soaked wooden skewers. I put vegis on a separate one (due to cooking time and bacteria). I use zucchini, squash, mushrooms, tomatoes, onions and peppers. I marinade in a lot of stuff. My favorite is to mix Worcestershire and a ton of minced garlic and marinade my steak. Then use some Old Bay on the shrimp and sausage is good as is. I just season the vegis with sea salt, pepper and a little Italian seasoning. Makes for a good meal. Also, try doing fruit kabobs for desert. They are good and really nutritious.

bell peppers, some apples, steak, shrimp( peeled), bast it with some hickory bbq or teriyaki sauce put on bbq pit. idk if its good i have a knack for cooking, i'm from louisiana lol

if you're using wooden sticks for kabobs remember to soak them in water first.but I enjoy greenpepper,red pepper slices
lamb works good, and shrimp, scallops, I always use some lime juice in my marinade citric acid helps break down the protiens in the meat and make it extra tender

change up the marinades, there are lots of bottled ones in the store. Add different meats too. i saw a recipe recently that was andouilli sausage and chicken chunk alternating which I am going to try very soon. Some butcher shops sell their own version of kabobs all ready for the grill.

Shrimp
Scallops
Veggies
Marinade with a bottle of French dressing, (try and find one thats zesty or orbust,something like that)
for about 4 hours.
Skewer and grill!





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