Shish kabobs are one of the most popular things to cook on a grill. With minimal prep time, an ample amount of customization options, and the general ease and efficiency associated with cooking them helps to make them a family favorite. Even if you’re not interested in eating meat, you can easily substitute it for another protein such as tofu. You may be wondering where shish kabobs originally came from and the answer is Turkey. It is a traditional Turkish dish that is comprised of marinated lamb that is skewered and grilled over a fire. Over time, the recipe has broadened to help accommodate other palates.
Generally when you are cooking shish kabobs you will want to make sure that you choose materials that will cook at the same time. This will help to make sure that it cooks evenly, instead of one part of the kabob cooking and/or burning faster than the other. Below is a favorite recipe that you can use for fantastic shish kabobs.
Preparing the Kabobs
Regardless of the materials that you will use for the kabobs, they will all be prepped the same way. Ensure that you wash all of the materials, season them sufficiently and place them on the skewer. You will also want to make sure that you brush them with olive oil to help them cook evenly and to retain as much moisture as possible.
Beef Shish Kabobs with Onions, Mushrooms, and Green Pepper
You will need:
- 1 lb beef sirloin
- 1 medium onion
- 10 large white mushrooms
- 1 green pepper
- 1 teaspoon of salt
- 1 red pepper
- 2/3 cup of pinot noir
- ½ teaspoon of sugar
- 1/8 teaspoon of paprika
- 1/8 teaspoon of black pepper
- 1/8 teaspoon of onion powder
- 1 table spoon of olive oil
Tips and Tricks
Now that you are aware of how to prepare the materials and the skewers, knowing some tips and tricks are essential for cooking the best shish kabobs possible.
Tip 1: Submerge the Skewers in Water
One of the best tips that you can use to your advantage when you are cooking shish kabobs is to make sure that you douse the skewers in water before placing them on the grill. This will prevent them from burning during the cooking process. Whether you place them in a dish or if you soak them with a paper towel, make sure that they are sufficiently wet.
Tip 2: Make Small Cubes
Another great tip is to make sure that you cut your meat cubes small enough so they will cook but not too small to where they will dry out. Stick to pieces of meat that are approximately 1 – 1 ½ inches in thickness.