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
- 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
- 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.
- 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.
- 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.
- 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.)
- Time to assemble the kabobs! Alternate between skewering cubes of beef, onions, peppers, and mushrooms to fill up each skewer.
- 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.
- 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.
- Enjoy these beef shish kabobs with a fruit salad or a delicious rice dish!