The best shish kabob recipe…Plus everything you need to know about what makes the perfect beef kabobs! See the tips and step-by-step tutorial.
Souvlaki, brochette, satay, or shish kabob…if there is one thing that gets a universal “like,” it’s meat on a stick! And why not? It’s easy to prepare; fast-cooking; and the marinade and flavor possibilities are literally endless!
Shish kabob (or kebab, if you prefer), literally means “gobbets of meat roasted on a spit or skewers.” This awesome concept is Mediterranean in origin, the earliest mentions point to the Turks and Byzantine Greeks. And second to kofta, beef shish kabob is probably the most popular of kabobs today where I come from.
We’ve already covered kofta and chicken kabobs here. But to be honest, I have struggled with beef kabobs for a while; they the trickiest to get right. Lots of trial and error lead me to today’s beef shish kabob recipe. And I learned that the key to the best beef kabob begins with selecting the right meat.
Best meat for beef shish kabob?