Shish Kabob
Learn how to make shish kabobs with this easy shish kabob recipe. A flavor-packed marinade made from basic pantry staples makes these steak and veggie kabobs unbelievably juicy and delicious–perfect for your summer BBQs!
Servings: 10 people
Calories: 273.7kcal
Equipment
- grill
- Up to 20 wooden skewers, soaked in water for 1 hour
Ingredients
For the Skewers
- 2 ½ teaspoon garlic powder
- 1 ½ teaspoon ground nutmeg
- 1 ½ teaspoon ground green cardamom
- 1 teaspoon allspice
- 1 teaspoon paprika
- Salt
- Freshly ground black pepper more for later
- 3 lb Top sirloin steak or beef tenderloin fillet, cut into 1 ½-inch cubes
- 1 large red onion
- 2 green bell peppers
- 2 red bell or orange bell peppers
For the marinade
- 1 large red onion, thinly sliced
- 2 lemons, juiced
- 1 cup extra virgin olive oil
- 1 cup dry red wine
Instructions
At Least 1 ½ Hours Before Cooking:
- Make the spice rub. In a large bowl, mix together the garlic powder, nutmeg, cardamom, allspice, paprika, and a very generous pinch or two of salt and pepper.
- Season the meat. Add the meat to the bowl with the spice rub. Use your hands to rub the spices into the meat, coating the meat in the spices.
- Prepare the marinade. In a large and deep baking dish or Tupperware container, combine the red onions, lemon juice, olive oil and red wine. Add the seasoned meat and use your hands to work the marinade into the meat. Cover and refrigerate for at least 30 minutes (preferably 2 to 4 hours, or overnight for a tougher cut of steak).
- Get ready. Remove the meat from your fridge for one hour before grilling. If you’re using bamboo or wooden skewers, soak them in water for at least one hour to prevent sticking. Cut the onion and bell peppers into pieces that are roughly the same width as the meat.
30 Minutes Before Serving:
- Preheat your grill. Lightly oil the grates of a gas grill and heat for 10 minutes on high.
- Prepare the skewers. Thread the meat, onion pieces (discard the slices from the marinade as they’ll be too thin), and bell peppers onto the prepared skewers. Alternate until you run out of meat–I do about 4 pieces of meat per skewer with the vegetables nestled in between. Hold onto the marinade as we’ll use it later. Season the skewers with more freshly ground black pepper.
- Grill. Place the shish kabobs on the grill. Cook, turning occasionally and brushing the meat a couple of times with the marinade as you go. They’ll be done in 8 to 10 minutes, depending on how hot your grill is and how well-cooked you like your meat.
- Rest before serving. Remove from the heat and transfer to a serving platter. Allow 5 minutes for the kabobs to rest before serving. Enjoy!
Video
Notes
- Cook's Tip: If you have the time, allow the meat to marinate in the fridge for 2 to 4 hours, or overnight if you're using a tougher cut of meat. I used beef tenderloin which is a tender cut of meat and does not require too much time in the marinade.
- Allowing the meat to come to room temperature before grilling is an important step. An even temperature throughout the steak allows you to cook it quickly over high heat, keeping it juicy.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 273.7kcal | Carbohydrates: 8.4g | Protein: 31.2g | Fat: 10.6g | Saturated Fat: 3.4g | Potassium: 649mg | Fiber: 2.2g | Sugar: 3.2g | Vitamin A: 931.7IU | Vitamin C: 62.6mg | Calcium: 47.1mg | Iron: 2.7mg