Best 5 Shish Kabob Recipes

ARMENIAN SHISH KABOB

Steps:

• Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
• Position oven rack to its top setting and set oven to broil.
• Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
• Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
• Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
• Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.

PERSIAN SHISH KABOB

Steps:

• Cut beef into cubes 1x1/2 inch. Add to a medium mixing bowl along with the onion, salt, black pepper, and lime juice. Mix well, cover, and refrigerate overnight.
• Preheat grill for high heat.
• Thread beef on skewers, 6 to 8 pieces per skewer.
• Lightly oil grate, and place kebobs on grill. Cook for 3 to 4 minutes per side, 12 to 16 minutes in all.

EASY SHRIMP SHISH KABOB'S

Steps:

• Submerge Bamboo skewers in water and soak for at least one hour. (don't skip this step if your using wood skewers otherwise they will burn up on the grill and it will be a huge mess).
• Cut Lemons in half, lengthwise, and then cut into 1/4" slices. (they'll look like half circles).
• Place Shrimp on skewer alternating the sliced Lemons and Grape tomatoes between them until all skewers are full. I generally get 4-5 shrimp per skewer and try to leave 1" of skewer showing on both ends. With 1 lb of Large Shrimp I get about 6-8 skewers.
• Brush the shrimp, lemon and Tomato's with Olive oil and then sprinkle Oregano, Salt & Pepper on them. Flip over and do the same on other side, repeat until all skewers are done.
• Grill Instructions:.Brush Grill with Olive Oil and then place skewers on grill, cook 3-5 minutes per side and flip over. Cook for another 3-5 minutes. Shrimp will turn a nice pink color and be firm to the touch. Try not to overcook, or they will be rubbery.
• Broiler Instructions: Brush Broiler pan with Olive Oil and place skewers on pan. Put under broiler for 3-5 minutes. Once the shrimp turn pink evenly, flip over and cook other side until that turns pink as well. As with the grill instructions your looking for an evenly pink shrimp that is firm to the touch.
• Serve and Enjoy!

SHISH HOLD-THE-KABOB: SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS

Steps:

• Cover the chops with wax paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
• Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
• Place a tablespoon of oil in a small saucepan for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Sautee garlic 1 minute then add chicken stock and bring it up to a boil. Add couscous and cover the pot. Let stand for 5 minutes. Over medium-low heat toast the pinenuts in a small pan until they begin to give off their aroma, stirring them frequently to prevent them from burning.
• Return skillet to stove and add another tablespoon EVOO, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium-well chops. Place chops on top of the peppers and onions.
• Fluff couscous with a fork and stir in the raisins, mint, remaining parsley and the pine nuts. Pass couscous at table. It makes a nice bed for the veggies and lamb to catch all the juices.

TERIYAKI SHISH KABOB

Steps:

• Cut meat into 1 1/2 inch cubes. In medium bowl combine soy sauce, water, sugar, sherry, ginger, garlic, and pepper, stirring until well mixed. Add meat and refrigerate for 3 to 4 hours. Prepare grill. Quarter pepper then slice each quarter into thirds (12 pieces total). Cut onion into 12 pieces. Drain meat. On each skewer place a mushroom, pepper, onion, meat (repeat two more times). Arrange skewers on prepared grill. Cook 6 minutes. Flip to other side and cook additional 6 minutes or until desired doneness.