# Shish kebab **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [June 20, 2024, 1:13am UTC](https://boards.straightdope.com/t/shish-kebab/1003081 "2024-06-20T01:13:27Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [June 20, 2024, 1:13am UTC](https://boards.straightdope.com/t/shish-kebab/1003081/1 "2024-06-20T01:13:27Z")
The newest shish kebab thread is from 2011. Prior to that, 2005. So new thread. We had [Trader Joe’s Middle Eastern Style Kebabs](https://www.whatsgoodattraderjoes.com/2022/12/trader-joes-middle-eastern-style-kebabs.html) 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](https://momsdish.com/shish-kabobs). 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. ---
**Author:** ![Fear\_Itself](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fear_itself/32/19637_2.png) [@Fear\_Itself](https://boards.straightdope.com/u/Fear_Itself)\ **Post date:** [June 20, 2024, 1:15am UTC](https://boards.straightdope.com/t/shish-kebab/1003081/2 "2024-06-20T01:15:43Z")
I always put meat on one skewer, and vegetables on another. Makes cooking both properly much easier. ---
**Author:** ![gnoitall](https://avatars.discourse-cdn.com/v4/letter/g/bb73d2/32.png) [@gnoitall](https://boards.straightdope.com/u/gnoitall)\ **Post date:** [June 20, 2024, 1:17am UTC](https://boards.straightdope.com/t/shish-kebab/1003081/3 "2024-06-20T01:17:40Z")
> [@Fear\_Itself](#): > > I always put meat on one skewer, and vegetables on another Authentic. > In [Turkey](https://en.wikipedia.org/wiki/Turkey), shish kebab and the vegetables served with it are grilled separately, normally not on the same skewer.[[5]](https://en.wikipedia.org/wiki/Shish_kebab#cite_note-Raichlen2008-5) > **[Shish kebab](https://en.wikipedia.org/wiki/Shish_kebab)** > > Shish kebab or shish kebap is a popular meal of skewered and grilled cubes of meat. It can be found in Mediterranean cuisine. > It is one of the many types of kebab, a range of meat dishes originating in the Middle East. In North American English, the word kebab alone often refers to shish kebab, though outside of North America, kebab may also mean doner kebab. > It is traditionally made of lamb but there are also versions with various kinds of meat, poultry, or fish. In Armenia, shish kebab and th... ---
**Author:** ![Johnny\_Bravo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_bravo/32/493_2.png) [@Johnny\_Bravo](https://boards.straightdope.com/u/Johnny_Bravo)\ **Post date:** [June 20, 2024, 1:17am UTC](https://boards.straightdope.com/t/shish-kebab/1003081/4 "2024-06-20T01:17:50Z")
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. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [June 20, 2024, 12:35pm UTC](https://boards.straightdope.com/t/shish-kebab/1003081/5 "2024-06-20T12:35:57Z")
> [@Johnny\_L.A](#): > > with onions, bell peppers, and mushrooms Try throwing some dried apricots and prunes into that mix… > **[Sosatie](https://en.wikipedia.org/wiki/Sosatie)** > > Sosatie (pl sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate ("skewered meat") and saus (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and cooked by braaing (barbecued) shish-kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [June 20, 2024, 12:45pm UTC](https://boards.straightdope.com/t/shish-kebab/1003081/6 "2024-06-20T12:45:18Z")
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. [![](https://i.imgur.com/7hzTLlm.jpeg) ](https://i.imgur.com/7hzTLlm.jpeg) 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. ---
**Author:** ![CalMeacham](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/calmeacham/32/35_2.png) [@CalMeacham](https://boards.straightdope.com/u/CalMeacham)\ **Post date:** [June 20, 2024, 12:50pm UTC](https://boards.straightdope.com/t/shish-kebab/1003081/7 "2024-06-20T12:50:52Z")
> [@kayaker](#): > > 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. 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. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [June 20, 2024, 1:44pm UTC](https://boards.straightdope.com/t/shish-kebab/1003081/8 "2024-06-20T13:44:53Z")
> [@CalMeacham](#): > > And I marinade with Soy Vey teriyaki. 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.