Shish kabob is synonymous with summer. It's fun to cook, delicious and versatile. Whether you are a carnivore, omnivore or vegetarian, the dish allows you to use your imagination. It’s up to you what add on your skewers (the “shish”). Whether you use lamb, chicken, beef, fish, shrimp, or vegetables, (the “kabob’”), you'll please any palate. Soak your bamboo skewers before grilling; marinate your ingredients for at least 30 minutes: the longer the better.
Marinades:
Soy/Worcestershire/Garlic (Good for beef, lamb, mushrooms or vegetables):
- ½ cup soy sauce
- ⅓ cup vegetable oil
- ¼ cup lemon juice
- 1 clove garlic, minced
- 1 tablespoon prepared mustard
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons salt, or to taste
- 1 teaspoon coarsely cracked black pepper
Whisk soy sauce, vegetable oil, lemon juice, garlic, mustard, Worcestershire sauce, salt, and black pepper in a bowl; pour into a resealable plastic bag. Add meat cubes and squeeze out excess air; seal the bag. Marinate in the refrigerator for 8 hours or overnight. Add mushrooms to the bag; squeeze out excess air and reseal the bag. Marinate again for another 8 hours. Preheat the grill to medium-high. Skewer ingredients. Grill until the meat is cooked. Serve kabobs while warm.
Dijon Lemon (Good for chicken, seafood or vegetables)
- ½ cup Dijon mustard
- 2 lemons, zest and juice
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Thin lemon slices
Whisk mustard, lemon zest and juice, honey, olive oil, red pepper flakes, salt and pepper in a medium-sized bowl. Add meat and let marinate for at least 30 minutes. Preheat the grill to medium-high. Skewer chicken, adding a thin lemon slice between every other piece. Grill the chicken for 5-6 minutes per side until the thickest parts of the kabob are cooked through. Serve kabobs while warm.