Turkish Beef Shish Kabobs 30.03.2016

beef shish kabobs@photo

Food is just so much more fun when it is on a stick. Our shish kabob recipe is super yummy, and will delight eaters young and old. This recipe is easy to make and is a staple in Turkey (where they also make lamb kabobs.) Our recipe includes a delightful shish kabob marinade that will add extra flavor to your meet and veggies. So, grab your grocery list and get cooking!


  • Beef sirloin, top sirloin, or filet, 1 lb.
  • Onion, 1 medium
  • Green bell pepper, 1
  • White button mushrooms, 10 large
  • Red bell pepper, 1 (optional)
  • Dry red wine, burgundy, or Pinot Noir, 2/3 c
  • Salt, ½ t
  • Paprika, 1/8 t
  • Black pepper, 1/8 t
  • Garlic powder, 1/8 t
  • Onion powder, 1/8 t
  • Sugar, ½ t
  • Olive oil, 1 T
  • Bamboo skewers

shish kabob recipe@photo


  1. To begin, soak the bamboo skewers in a bowl of water for a half hour. It is a good idea to use two skewers per kabob so that the components do not fall off. Double-prong skewers could work as well.
  2. To make the marinade, combine the paprika, salt, black pepper, onion powder, garlic powder, wine, and sugar in a large mixing bowl. Thoroughly combine and set aside.
  3. Now, prepare the meat by cutting it into 1-inch cubes. Place the meat in the bowl with the marinade and place in the refrigerator for at least 2 hours. Afterwards, place the bowl of marinade on the countertop and let it come to room temperature. It should sit out at room temperature for a half hour.
  4. Quarter the onion. Slice the green bell pepper in half and remove the seeds. Chop the pepper into 1-inch pieces. If your mushrooms are small, keep them whole; larger mushrooms can be halved. Slice the red bell pepper in half and deseed it, if using. (Note: if you want, you can marinate the vegetables in salad dressing of your choice prior to skewering them.)
  5. Time to assemble the kabobs! Alternate between skewering cubes of beef, onions, peppers, and mushrooms to fill up each skewer.
  6. Drizzle some olive oil over the skewers and preheat your grill. If you are using a gas grill, put it on high for 10 minutes; for charcoal grills, get a high heat fire going for 10 to 15 minutes.
  7. Place the kabobs on the grill and cook (uncovered) for 10 to 12 minutes. Be sure to rotate the kabobs every 4 minutes to cook them evenly. Once the meat reaches your preferred doneness, take the kabobs off the grill and let them sit on a servings platter for 3 to 4 minutes.
  8. Enjoy these beef shish kabobs with a fruit salad or a delicious rice dish!

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