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Shish Kabob Recipes

GRILLED SHISH KABOBS WITH BACON

2 1/2 lb. beef, cut in 2-inch squares
12 cherry tomatoes
12 mushrooms
12 sm. onions
2 green peppers, cut in 1-inch squares
12 bacon squares
2 zucchini, cut in slices

MARINADE:

1/3 c. soy sauce
3/4 c. salad oil
1/8 c. Worcestershire
1 tbsp. dry mustard
2 tsp. salt
1 tsp. parsley
1 1/2 tsp. ground pepper
1 crushed garlic clove
1/4 c. lemon juice

Blend all ingredients together in blender for 1/2 minute. Pour in jar with tight lid. Refrigerate. Use as directed.
SHISH KABOBS: Marinate beef squares in marinade for several hours or all day. To prepare kabobs, arrange meat and vegetables on skewers, brush with marinade and broil over hot coals 15 minutes or until cooked. Turn skewers and brush with marinade during the cooking process.


BEEF SHISH KABOBS WITH YOGURT

Chuck roast
French dressing (or yogurt)
Onion wedges
Bell peppers (quartered)
Sm. Tomatoes

Cut meat into cubes (large enough to put on skewers). Marinate in large bowl with onions and French dressing for 24 hours. Then put on skewers alternating with tomatoes, onions and bell peppers. Cook over hot charcoal to desired doneness.


BEEF SHISH KABOBS

Sirloin steak; 1 1/2 inch thick, 1/3 to 1/2 lb. per person
Mushrooms, 2 to 3 per person
Onions; med. size, 1 to 2 per person
Cherry tomatoes, 1 per person

Cut steak into large cubes; parboil onions for about 15 minutes and cut into quarters. Rub skewers with oil. Spear cubes of steak, mushrooms and onions alternately on skewers. Brush with melted butter and sprinkle with salt and pepper. Cook over barbecue grill or fire to desired tenderness, placing tomatoes on end of skewers for last 5 to 10 minutes of cooking time.


BEEF SHISH KABOBS

1/2 c. salad oil
1/4 c. vinegar
1/4 c. chopped onion
1 tsp. salt
Dash of pepper
2 tsp. Worcestershire sauce
2-3 lb. beef round or sirloin (cut into 1″ cubes)
Onions, cut into lg. pieces
Green peppers, cut into lg. pieces

Combine first 6 ingredients. Add meat. Marinate for several hours. Put meat, onions and green peppers on skewers. Cook over charcoal fire until done, basting with marinade while cooking.


SIMPLE BEEF SHISH KABOBS

2 lbs. sirloin steak
6 sm. onions
Salt and pepper to taste

Pierce beef and onions alternately on skewer; place over charcoal fire, gas flames or under even broiler until done.
With meat and onions, tomatoes, green peppers, mushrooms or yellow squash may be added.


SHISH KABOBS

1 in. square sirloin beef tips (approximately 6 to person)
1/2 c. burgundy wine
1/2 tsp. salt
1 tsp. sugar
1/2 tsp. garlic
1 tsp. Worcestershire sauce
1/2 c. corn oil
2 tbsp. ketchup
1 tbsp. apple cider vinegar

Marinate beef 2 hours or overnight in sauce. Cook small potatoes and onions until almost done. Alternate beef, potatoes, onions, green peppers on skewers. Broil on grill; baste frequently. Heat 1/2 sauce for dipping.


ALL MEAT SHISH KABOBS

1 lb. lamb, cut into cubes
1 lb. pork, cubes
2 lbs. chicken, cubes
2 lbs. beef, cubes
Cherry tomatoes
Onion wedges
Green peppers
Mushrooms

MARINADE:
1/2 c. olive oil
2 cloves fresh garlic
1 med. onion
1 tsp. parsley
1 tsp. rosemary
1 tsp. sage
1 tsp. thyme
1 tsp. marjoram
1 tsp. each salt and pepper
2 tbsp. vinegar
1/4 c. lemon juice

Combine all ingredients for marinade, mix well. Add cubed meat and stir to cover. Refrigerate for several hours or overnight. Fill skewers alternating meat and vegetables. Broil over hot coals 10 to 12 minutes, turning and brushing often with marinade.


BEEF SHISH KABOBS
3 lb. tender beef (in 1 1/2-inch cubes)
18 fresh mushroom caps
fresh onions
2 large green peppers
18 cherry tomatoes
1 (20 oz.) can pineapple chunks

MARINADE:

1/3 c. cider vinegar
1/3 c. tomato catsup
1 tsp. seasoned salt
2 tbsp. soy sauce
1/2 c. brown sugar
1 tsp. ground ginger

You will also need heavy-duty Reynolds Wrap.

Drain pineapple; add water to syrup to make 1 cup. Combine with remaining marinade ingredients and pour over meat. Cover and marinate 2 to 4 hours in refrigerator.

Cut peppers into 2-inch squares. Thread beef cubes on skewers, alternating with vegetables and pineapple. Place each kabob on sheet of heavy-duty Reynolds Wrap. Spoon remaining marinade over kabobs. Bring up foil; seal top and ends with double fold. Place foil “bundles” on grill about 3 inches above very hot coals. Grill 30 minutes, turning several times.
Serves 6.


SADIE’S SHISH KABOBS

Prepare the following ingredients so they will fit on skewers:
2 lb. meat (beef and pork)
Cherry tomatoes
Onions
Mushrooms
Green peppers

MARINADE:
1 c. vegetable oil
2 tbsp. vinegar
1 tsp. oregano
1 tsp. parsley flakes
Minced garlic to taste
Pepper to taste

Marinate from 2 hours to overnight in the following mixture, stirring occasionally. Meat does not have to be covered, but if more than 2 pounds of meat is used, double recipe.

Put meat and vegetables on skewers. Tomatoes cook much more quickly so put them all on separate skewers. Alternate other ingredients. Broil on grill until done, about 10 minutes.


SHISH – KABOB

5 lb. beef, suitable for skewering

MARINADE:
1 c. salad oil
1/2 c. lemon juice
2 tsp. thyme
2 tsp. marjoram
2 tsp. salt
1 tsp. pepper
2 cloves garlic, minced
1 c. onion, chopped
1/2 c. parsley flakes

Mix all ingredients together. Place meat in marinade and refrigerate for at least 24 hours. Stir occasionally. Put meat on skewers and grill. Note: The marinade begins to cook the meat prior to grilling. Larry loves to eat it raw.


SHISH KABOB

Beef tenderloin cubes
Onion
Red or green pepper
Mushrooms
Sm. Tomatoes

MARINADE:
3/4 c. soy sauce
1/4 c. pineapple juice
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic salt
2 oz. red wine
Touch of English mustard

Mix above ingredients and marinade for 2 hours. Put in skewers, grill on fire. Brush with marinade as it is cooking.


SIMPLE SHISH-KABOB MARINADE

2 tbsp. oil
1/4 tsp. ginger
2 tbsp. soy sauce
Garlic salt
2 tbsp. lemon juice
Beef, cubed for skewers

Pierce meat with fork. Brush with marinade 1 hour before grilling.


SHISH KABOB

1/2 c. oil
1/4 c. wine vinegar
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
2 tbsp. Worcestershire sauce
1/2 c. chopped onion
2 cloves mashed garlic
3 lbs. lamb or beef, cubed
Green pepper squares
Sm. onions
Tomato wedges
Mushrooms

Combine all but meat and vegetables in large bowl, and then add meat and vegetables. Stir to coat. Cover; marinate overnight. Alternate meat and vegetables on skewers. Broil 5 inches from heat for 5 minutes on each side or grill until meat is cooked. (This is also an excellent marinade for London Broil.)


SHISH-KABOB MARINADE

1 c. teriyaki sauce (or pineapple juice)
1/4 c. brown sugar
2 tbsp. honey
2 cloves crushed garlic
Beef or lamb kabobs

Mix above ingredients into a bowl and marinate overnight.


TWO MEAT SHISH KABOBS

5 med. onions
Sm. red potatoes
Steak, chicken or pork
Green pepper
Med. size mushrooms
Tomatoes (cherry size)

Cook onions in boiling water for 10 minutes. Cook potatoes until almost done. Use very small potatoes or cut large ones into pieces. Potatoes will fall apart if cooked until done.
Cut meat in 1-inch cubes. You can use a combination of all three meats. Cut up green peppers and prepare mushrooms. Cut onions into quarters. Small onions work well whole. Place the above on skewers.

SAUCE:
1/2 c. Italian dressing
1 tsp. Worcestershire sauce
Juice of 1 lemon
1/4 tsp. black pepper, coarsely ground
1 tsp. Jane’s Crazy salt
2 tbsp. LaChoy soy sauce
1/2 tsp. onion powder
1/2 tsp. garlic salt
1/2 tsp. lemon pepper seasoning
Mix together. Baste kabobs with sauce frequently while cooking on grill.


FOUR MEAT SHISH KABOBS

1 lb. lamb, cut into cubes
1 lb. pork, cubes
2 lbs. chicken, cubes
2 lbs. beef, cubes
Cherry tomatoes
Onion wedges
Green peppers
Mushrooms

MARINADE:
1/2 c. olive oil
2 cloves fresh garlic
1 med. onion
1 tsp. parsley
1 tsp. rosemary
1 tsp. sage
1 tsp. thyme
1 tsp. marjoram
1 tsp. each salt and pepper
2 tbsp. vinegar
1/4 c. lemon juice

Combine all ingredients for marinade, mix well. Add cubed meat and stir to cover. Refrigerate for several hours or overnight. Fill skewers alternating meat and vegetables. Broil over hot coals 10 to 12 minutes, turning and brushing often with marinade.


THREE MEAT ORIENTAL SHISH-KABOBS
1 lb. steak
1 lb. pork
1 lb. chicken

MARINADE:
1 c. soy sauce
1/2 c. light brown sugar
1/4 c. cooking oil
1/4 c. sherry
1 clove garlic, chopped

Cut meat into 1 1/2 inch cubes; place in large bowl. Combine remaining ingredients, blending well. Pour over meat. Let stand, covered and refrigerated, 2-3 hours, stirring occasionally.
When ready to grill, alternate marinated meats on skewers, leaving about 1/4 inch between each cube. Grill about 10 minutes or until done, turning to brown all sides. Brush frequently with marinade.


SHISH KABOB AND BBQ

1 lb. sirloin in 1 inch cubes
1 lb. breast of chicken in strips
1 lb. cubed pork
1/2 c. soy sauce
1/2 c. water
1/4 c. brown sugar
2 onions cut into 1/8th’s
1 pt. whole mushrooms
1 pt. cherry tomatoes
1/8 tsp. ginger
1/4 tsp. black pepper

Substitute vegetables with green or hot peppers, pineapple.
Mix soy sauce, water, sugar and spice then blend with meats and soak for 4 hours. Alternate meat and vegetables to your preference. Grill on grill until cooked to your liking.
Note: May omit or substitute any of the meats or vegetables with your own preferences. If pineapple is used, put on skewers just prior to cooking.


SIMPLE SHISH KABOBS

1 (3 to 4 lb.) pork roast
3 tbsp. “Realemon” – Lemon juice
2/3 c. Teriyaki Marinade & sauce
1 tsp. sugar
Shake of garlic powder
Black pepper

Cut roast into 1-inch pieces. Mix other ingredients together. Add cut-up roast and marinate 3 to 4 hours. Do not refrigerate. Grill.


SHISH KABOB DINNER

1/2 c. salad oil
1/3 c. lemon juice
1 clove garlic, crushed
2 tsp. salt
1 tsp. dill weed
1/4 tsp. coarsely ground pepper
1 1/2 lbs. pork and beef cubes
Mushrooms (optional)
Cherry tomatoes (optional)
Small cooked potatoes

Stir together oil, lemon juice, garlic, salt, dill weed and pepper. Place meat in shallow glass dish; pour lemon juice mixture over meat. Cover tightly; refrigerate at least 4 hours, turning meat occasionally. Remove meat from marinade; reserve marinade. Place meat and vegetables on skewers, grill meat on hot coals for approximately 45 to 60 minutes, turning and brushing frequently with reserved marinade. Enjoy!!


SOUVLAKIA

2 1/2 lbs. pork tenderloin, cut into 1 1/2 inch cubes
1 c. red wine
Juice of 2 lemons
2 tbsp. dried oregano leaves, crushed
1 tsp. dried thyme leaves, crushed
1 tsp. salt
1 tsp. pepper
1 tsp. monosodium glutamate
1 Bermuda onion
1 lg. green pepper
12 tomato wedges
1 lemon

1. Place meat cubes in baking dish, 13 1/2 x 9 x 2 inches. Mix wine, juice of 2 lemons, oregano leaves, thyme leaves, salt, pepper and monosodium glutamate; pour over meat in baking dish. Cover and refrigerate at least 12 hours.
2. About 2 hours before cooking, cut green pepper and remaining onion into 1 1/2 inch pieces. Alternate green pepper pieces, onion pieces, tomatoes and meat cubes on skewers. Place shish kabobs in marinade and refrigerate until cooking time (no longer than 6 hours), turning occasionally.
3. Broil shish kabobs 6 inches from heat about 20 minutes, turning several times. Squeeze the juice of the lemon over shish kabobs just before removing from broiler.
TIPS: Beef tenderloin or boneless lamb can be used in place of pork tenderloin.
Shish kabobs can be grilled 5 or 6 inches from medium coals about 45 minutes, turning often.


SHRIMP SHISH KABOBS

1/2 c. vegetable oil
1/4 c. lemon juice
1 tsp. salt
1/4 tsp. pepper
1 clove garlic, crushed
1/4 c. soy sauce
1 1/2 lbs. shrimp (peeled, deveined and uncooked)
1 can pineapple chunks
Mushrooms
Green pepper

Combine first six ingredients. Pour marinade over shrimp and refrigerate overnight. Alternate shrimp and remaining ingredients on skewers. Grill or broil.


CHICKEN SHISH-KABOBS

White meat chicken pieces
Marinate favorite vegetables; onions, green peppers, zucchini, black olives, mushrooms, pineapple, tomato (raw)
MARINATE:
About 1/2 bottle Italian dressing
About 2 tbsp. minced garlic
About 2 tbsp. honey

Marinate chicken overnight in refrigerator or 3 to 4 hours at room temperature. Alternate meat and vegetables on a skewer. Cook over grill or under broiler until meat is done. Good Stuff!


CHICKEN SHISH-KABOBS

4 chicken breasts, split, skinned, boned and cubed
1/2 c. low sodium soy sauce
4 tbsp. lemon juice
1 c. cooking oil
3 tsp. dry white wine, optional
1 tsp. parsley flakes
1 tsp. sweet basil, crushed
1/4 tsp. onion powder
1/4 tsp. pepper
Dash of garlic powder
Vegetable chunks of choice

Cube chicken and thread onto wooden metal skewers alternating meat with: green peppers, red peppers, onion chunks, yellow peppers. Place skewers into a 9 x 13 inch glass dish and set aside. Combine the soy sauce, lemon juice, oil, wine, parsley flakes, onion powder, garlic powder, etc., and pour over chicken. Cover and chill 3 hours, rotating skewers occasionally. Drain and grill over hot coals 3 to 4 minutes per side.

Note: Chicken can also be marinated on or off the skewers (breast halves may be used in place of cubed skewered meat); great stuck on toothpicks as an appetizers. Meat may be frozen in the marinade. Serve with rice, crisp salad, and crunchy crusted bread and with chilled wine.


TERIYAKI MARINADE – SHISH KABOBS

2 lbs. cubed sirloin
Makes 10 or more skewers with vegetables.

Marinate overnight in:
2 c. olive oil
2 tbsp. soy sauce
5 or more tbsp. teriyaki sauce
6 cloves garlic, minced
1/2 tsp. pepper

Stir all together. Place meat in and coat. Turn periodically. Can marinate raw chicken strips in another dish of same marinade. For shrimp: Clean and devein. Marinate in olive oil (enough to coat) with juice of real lemon (2 tablespoons) for a couple hours. On skewers: Alternate shrimp, chicken and-or beef with cherry tomatoes, mushrooms, cubed zucchini pieces, green, red or yellow peppers. Cut in squares and small onions. We’ve had better luck separating the meat. (Make chicken and vegetable, shrimp and vegetable, beef and vegetables skewers). Cook beef and chicken kabobs a little longer than the shrimp. Good with rice, too!