Does anyone know a really good recipe for juicy shishkabobs?!
Does anyone know a really good recipe for juicy shishkabobs?
Is it a special combination of marinate, seasoning, or choice of meat????
Answers:
The Marinade for Shish kabob
1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 1/2 teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer
In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.
I prefer a tender beef sirloin to make the kabobs. But you also can make kabobs with lamb (middle eastern) or pork.
Shish Kabon
3 tablespoons olive oil
1 pound sirloin, cut into 1-1/2 inch cubes
1 medium onion, cut into 2 inch squares
2 cups cherry tomatoes
salt and pepper to taste
Preheat the oven to 325 degrees.
Measure the olive oil into a shallow baking dish. Add the sirloin, onions, and cherry tomatoes. Toss all together to coat with the olive oil. Sprinkle with salt and pepper.
Place on skewers and grill until the steak is to desired doneness.
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I just marinate the meat and the veggies overnight with a store bought marinade. I usually use chicken with green peppers, mushrooms, tomatoe, and onion.
Chicken and Bacon Shish Kabobs
INGREDIENTS
* 1/4 cup soy sauce
* 1/4 cup cider vinegar
* 2 tablespoons honey
* 2 tablespoons canola oil
* 10 large mushrooms, cut in half
* 2 green onions, minced
* 3 skinless, boneless chicken breast halves - cut into chunks
* 1/2 pound sliced thick cut bacon, cut in half
* 1 (8 ounce) can pineapple chunks, drained
* skewers
DIRECTIONS
1. In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. Preheat grill for high heat.
3. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
4. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.
teryaki marinated ahead of time
a thick teriyaki and a good cut of
beef and chickens good too.
I use pearl onions and pinapple
on mine and bell peppers.
marinate with italian dressing
a great cut of meat thats not too expensive for kabobs is pork tenderloin. its very lean and not so bad for you. its also not as gross to handle and prepare as chicken, but is comparable in price. i marinate it in teriyaki and pineapple juice for about a half hour. pineapple juice has digestive enzymes in it that really tenderize any kind of meat and make it slightly sweet and juicy. with that in mind, dont over marinate anything in pineapple juice or it will turn to mush. good luck.
2 to 3 pounds ground lean beef or lamb
Marinade:
1/4 cup vinegar
1/2 cup vegetable oil
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
dash cayenne pepper, optional
onion slices
green pepper slices
4 to 6 ounces whole button mushrooms
tomatoes (cut into wedges)
zucchini (sliced)
PREPARATION:
1. Combine vinegar, oil, and seasonings in a nonreactive dish or sealable food storage bag. Stir to blend well.
2. Add ground meat and marinate sealed or covered in refrigerator for several hours or overnight, turning of stirring occasionally to keep meat coated.
3. When ready to cook the kabobs, roll out the ground meat into (turd shapes) thread skewers with the of meat, (put two ground meat turd shapes on each end of skewer) In the middle of each skewer put wedges of onion and bell peppers.
4. I usually serve with a kabob of grilled veggies consisting of mushrooms, onions, peppers, tomatoes,zucchini. alternating with the vegetables.
Serve with hot cooked rice, or with a side dish salad.
Serves about 4 to 6.
get yourself some cubed boneless leg of lamb,some cherry tomatoes,green peppers.marinate them in olive oil with some salt,pepper,oregano and some lemon juice(fresh squeezed).put on skewers and put on the grill.don't cook them too long or they will dry out and be tough.
Shish Kabob
Introduction:
These lamb kabobs are marinated in very little oil or salt, but the flavor is lively when orange juice, lemon juice, rosemary, and garlic are added.
Ingredients:
2 tablespoon olive oil
1/2 cup chicken broth
1/4 cup orange juice
1 juice of lemon
1 teaspoon chopped garlic
1/4 teaspoon salt
1/2 teaspoon rosemary
1/8 teaspoon black pepper
2 lb. lean lamb, cut into 1-inch cubes
24 cherry tomatoes
24 mushrooms
24 large small onions
1. Combine oil, broth, orange juice, lemon juice, garlic, salt, rosemary, and pepper. Pour over lamb, tomatoes, mushrooms, and onions. Marinate in refrigerator several hours or overnight.
2. Assemble separate skewers of lamb, onions, mushrooms, and tomatoes. Broil 3 inches from heat for 15 minutes, turning every 5 minutes. Remember lamb and onions take longer to cook than mushrooms and tomatoes.
Yield: 8 servings--Serving Size: 1 kabob with 3 oz meat
I don't use marinade for bobs. I use high quality New York steak. Then I cut up red and green bell peppers and red unions and put in a glass bowl with a little water and microwave for about 5 minutes to pre-cook them a little. Then, alternate the meat, peppers, onions and mushroom caps, pineapple, and zuchini. Sprinkle generously with Lawry's garlic salt. Throw on the bbq. When almost cooked (don't over cook them because you're using good beef), brush some melted margarine all over the bobs (watch out cause the fire will flame up) and cook for a couple of minutes on each side. Oh man, that's makin me hungry!