Learn the art of grilling shish kabobs and elevate your outdoor cooking skills! Discover how to perfectly marinate and assemble these flavorful skewers for a mouthwatering barbecue experience. From choosing the right ingredients to mastering the grill, our step-by-step guide will ensure you create delicious and juicy shish kabobs every time. Get ready to impress your friends and family with this irresistible grilled delicacy!
Beef Shish Kabobs on the Grill
Kabobs, or kebabs, are a beloved food that can be enjoyed by everyone. Originally a Turkish dish made with marinated lamb, today we grill everything from eggplant to chicken on skewers. When making kabobs, it’s important to choose ingredients that will cook at the same rate on the same skewer. However, cherry tomatoes should be cooked separately as they cook much quicker than other ingredients.
To make delicious beef shish kabobs, start by preparing the marinade. In a bowl, combine wine, salt, sugar, paprika, black pepper, garlic powder, and onion powder. Cut the steak into 1 to 1 1/2 inch cubes and add them to the marinade. Let the meat marinate in the fridge for 2 hours before allowing it to come back to room temperature for about 30 minutes.
In addition to beef, you’ll need onions, green peppers, and mushrooms for your kabobs. Cut the onion into quarters and slice the green pepper into 1-inch squares. You can leave the mushrooms whole or cut larger ones in half. Optional: marinade the veggies in Italian dressing. Assemble your kabobs by alternating between onions and peppers and adding mushrooms in between. Brush some oil on the skewered meat and veggies to prevent sticking.
To grill your beef shish kabobs, preheat your gas grill on high for 10 minutes or use natural hardwood charcoal if using coals. Place the kabobs directly over the flame or coals and grill for 10-12 minutes. Rotate them 90 degrees every 4 minutes for even cooking until desired doneness is reached. Allow the kabobs to rest for a few minutes before serving.
– 1 lb beef steak (such as sirloin or ribeye)
– 1/2 cup red wine
– 1 tsp salt
– 1 tsp sugar
– 1 tsp paprika
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1 onion, cut into quarters
– 1 green pepper, cut into 1 inch squares
– Button mushrooms, whole or halved (optional)
1. Make the marinade. In a stainless or glass bowl large enough to hold the meat, add the wine, salt, sugar, paprika, black pepper, garlic powder, and onion powder. Mix well to combine.
2. Cube the steak. Cut the steak into 1 inch to 1 1/2 inch cubes. Add the cubes to the marinade bowl and toss to coat them evenly with the marinade. Let it rest for 2 hours in the fridge.
3. Prepare the vegetables. Cut the onion in half and then cut each half into quarters. Cut open and clean out the seeds from the green pepper. Cut the pepper into 1 inch squares (or close to square as you can). Optionally, you can also marinade the veggies in Italian dressing.
4. Skewer ewe (or beef). Alternate between threading onions, peppers, mushrooms, and marinated meat onto skewers until all ingredients are used. Brush some oil on the skewered meat and veggies at this point to prevent sticking.
5. Prep the grill. If using gas, heat the grill on high for 10 minutes prior to cooking. If using coals, use natural hardwood charcoal and add enough coals to cook over high heat for 10-15 minutes.
6. Grill ’em! Place kabobs on hot grill directly over flame or coals with lid open since we’re cooking on direct heat. Grill for 10-12 minutes, rotating 90 degrees every 4 minutes until meat is cooked to desired level of doneness.
7. Rest and serve. Remove kabobs from grill and let them rest for 3-4 minutes before serving.
Note: The instructions provided are a summary of the information given and are written in a concise format.
Kabobs can be a healthy and nutritious meal option. The exact nutritional content will vary depending on the specific ingredients used, but generally, kabobs made with lean meats such as beef or chicken and plenty of vegetables can provide a good balance of protein, vitamins, and minerals.
The marinade used in this recipe adds flavor but may also add some calories and sodium. However, the amount of marinade that actually gets absorbed by the meat is minimal, so the overall impact on the nutritional content is relatively low.
When cooking kabobs on the grill, it’s important to be mindful of portion sizes and cooking methods to ensure that they are cooked evenly and thoroughly. Overcooking or charring the meat can create potentially harmful compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which have been linked to an increased risk of certain cancers. To reduce the formation of these compounds, it’s recommended to cook kabobs over medium heat and avoid excessive charring.
In conclusion, grilling shish kabobs is a simple and delicious way to enjoy a flavorful meal. By marinating the ingredients, alternating them on skewers, and cooking them over high heat, you can achieve juicy and tender kebabs with a delightful smoky flavor. So fire up the grill and get ready to savor this classic dish that is sure to impress your family and friends!
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