Shish kebab

Cafe Society
1

The newest shish kebab thread is from 2011. Prior to that, 2005. So new thread.

We had Trader Joe’s Middle Eastern Style Kebabs for dinner tonight. That made me think of shish kebabs, which are different things altogether.

When I’ve made shish kebabs before, I’ve winged it. Season the beef, stick them onto (metal) skewers with onions, bell peppers, and mushrooms, and throw them on the barbie. They’ve always been ‘just okay’. Tonight I decided to look for a recipe, and I found this one. Marinate for six hours? That should make them better!

I don’t know when I’ll make them, but in the next month or two.

2

I always put meat on one skewer, and vegetables on another. Makes cooking both properly much easier.

3

Authentic.

In Turkey, shish kebab and the vegetables served with it are grilled separately, normally not on the same skewer.[5]

4

A beautiful food, but I don’t think I’ve ever had a shish kebab that tasted as good as it looked. Something is always overcooked, undercooked, or both.

5

Try throwing some dried apricots and prunes into that mix…

6

I make shish kebab a couple of times every month. I use marinated turkey chunks (Albuquerque Turkey), red bell peppers, pineapple chunks, onions, cherry tomatoes, etc. Pretty much whatever I have on hand.

The real game changer for me is using fireplace gloves. I pick up my skewers to rotate them.

Yes, some of the veggies overcook a bit, but the charring adds to the flavor.

7

This is what we use (although I’ll add other colors of peppers – from the picture, it looks like you do, too). And I marinade with Soy Vey teriyaki. Or Italian Dressing.

8

That’s good to know. I use Soy Vay, or else the Trader Joe’s version. But I have a bottle of Kikkoman in the fridge. Growing up in the '70s, that was the only teriyaki available. I must have bought the bottle I have for nostalgia. Nowhere near as good as Soy Vay.