This summer, the heat is getting unbearable. Our air conditioning is on all day, and I hate spending too much time in the kitchen. The two great things I love about summer are summer fruits and food on the grill. That’s why I’ve shared so many kababs and skewer recipes with you. These are yet another classic you are going to love. Shish kabobs are fun to say and delicious to eat!

Step-by-step: Shish kabob recipe

Shish kabob marinade– Trim excess fat from the beef, then cut it into 1-inch cubes. Place the beef cubes in a marinade-safe bowl, and season with salt, pepper, and lemon juice. Add all the rest of the marinade ingredients. Combine well and leave to marinate for an hour up to overnight in the fridge.Pro tip – Do not use aluminum or metal bowl to marinade. Otherwise, acid in the marinade reacts with the metal.

Marinate veggies – Clean and cut the veggies into 1-inch cubes. Place the pieces in the bowl and add all the marinade ingredients. Leave to marinate for 15 minutes up to an hour.Pro tip – Prep the veggies no more than an hour before cooking. Otherwise, the veggies start to soften too much. Veggies taste better if cooked to al dente.

Skewers – Thread the meat and veggies on the metal or wooden skewers. You can alternate one meat and one veggie or one meat and two veggies.Pro tip – Do not overcrowd the skewers, otherwise, the pieces will cook unevenly.

Grill – Heat the outdoor grill/ griddle or cast-iron skillet over medium-high heat – Place the kabobs on the grill and brush with oil. Cook for 4 to 5 minutes on each side.Pro tip – These kabobs are best grilled to medium-rare or medium. Otherwise, they become chewy. Also, the veggies should be kept fairly al dente.

Oven bake – These can also be made in the oven Preheat the oven at 425°F/220°C/ Gas Mark 6 First, prepare a baking sheet lined with aluminum foil for each clean-up. Then, place the skewers on the baking tray and brush with cooking oil or use a cooking spray. Bake on the top shelf close to the broiler for 10 to 13 minutes turning once in between. Or, until the meat reaches an internal temperature of 145F with an instant-read meat thermometer.

Frequently asked questions

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In conclusion, grilling shish kabobs doesn’t have to be intimidating. With the right meat and vegetables, marinade, skewering, and grilling techniques, you can create perfectly grilled shish kabobs that will delight your guests. Don’t be afraid to experiment with different combinations and techniques. As you perfect your skills, you’ll become a shish kabob grilling pro in no time. So fire up the grill, grab some friends and family, and enjoy some delicious summer meals that are sure to impress! Remember, “The only thing better than a perfectly grilled shish kabob is a perfectly grilled shish kabob shared with loved ones.” Shish kabobs have a rich cultural history that dates back centuries. The dish originated in the Middle East, where it was commonly known as “shish kebab”. The word “shish” means skewer, while “kebab” refers to the meat. In ancient times, skewered meat was grilled over an open flame and served with rice or flatbread. Today, shish kabobs have evolved to include a variety of vegetables and marinades that add depth and flavor to the dish. Thank you for sharing - Save for later

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