Learn how to make shish kabobs, also spelled “shish kebabs,” with this easy shish kabob recipe. A flavor-packed marinade made from basic pantry staples makes these steak kabobs unbelievably juicy and delicious–perfect for your summer BBQs!
Shish kabobs, hot off the grill with a fresh tomato and cucumber salad and Mediterranean dips like baba ganoush, tzatziki, and hummus is my idea of the perfect summer party.
In the Middle East and the Mediterranean, shish kabobs are synonymous with gathering together to enjoy a meal. When I have friends or family coming over, I love to make skewers with whatever looks best at my market. I skewer classics like chicken, shrimp, lamb and pork, to Brussels sprouts and even frozen chocolate-covered grapes (recipe on YouTube). There’s just something about food on a stick that brings a festive feeling to any party!
This shish kabob recipe uses an aromatic spice rub packed with warming Mediterranean spices like nutmeg, allspice, and paprika. Red wine and lemon add depth, and the meat tenderizes as it soaks–allow a few hours to marinate in your fridge for the best results. From there, less than 10 minutes on the grill and these shish kabobs are juicy, incredibly tasty, and perfectly charred.
We build big flavor with a homemade spice rub made with what’s likely already living in your spice drawer. Here’s what you’ll need to make this shish kabob recipe:
30 Minutes Before Serving: Grill the Shish Kebabs
- Preheat your grill. Lightly oil the grates of a gas grill and heat for 10 minutes on high.
- Prepare the skewers. Thread the meat, onion pieces (discard the slices from the marinade as they’ll be too thin), and bell peppers onto the prepared skewers. Alternate until you run out of meat–I do about 4 pieces of meat per skewer with the vegetables nestled in between. Hold onto the marinade as we’ll use it later. Season the skewers with more freshly ground black pepper.
- Grill. Place the shish kabobs on the grill. Cook, turning occasionally and brushing the meat a couple of times with the marinade as you go. They’ll be done in 8 to 10 minutes, depending on how hot your grill is and how well-cooked you like your meat.
- Rest before serving. Remove from the heat and transfer to a serving platter. Allow 5 minutes for the kabobs to rest before serving. Enjoy!
Best Meat for Shish Kabobs
The best meat for shish kabobs is a cut that’s both tender and flavorful, which can be trickier than it sounds. Here are the best steaks for this shish kabob recipe:
- Beef tenderloin: My favorite cut for shish kabobs, as it stays tender without much work. It’s not quite as robust in flavor as other cuts of meat, so I like to marinate it for a couple of hours in the fridge. The downside, though, is that its fairly expensive, so feel free to substitute with a more economical cut. The marinade in this recipe is so good you don’t necessarily need to splurge.
- Sirloin: I particularly like “sirloin tip” if it’s available. Sirloin is less expensive and is a good option because of its big beefy flavor. Allow at least 2 hours in the marinade (refrigerated) to tenderize the meat.
- I don’t recommend: chuck steak. I avoid this cut of meat when it comes to kabobs. While its a flavorful cut of meat, it can be way too tough and chewy for kabobs.
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FAQ
What kind of meat is used for kabobs?
What are kebabs made out of?
What is the difference between a kebab and a kabob?
What is shish kebab meat made of?
What is a kabob made of?
In Western culture, a kabob is made by skewering pieces of meat and or vegetables and then pan frying or grilling them. Kabobs are a flexible and popular food item, and they often appear at barbecues and other outdoor events. Kabobs are also sometimes called brochettes, in a reference to the French word for “skewer.”
What kind of meat is used in kabobs?
The base of a traditional kabob is meat, which is marinated in salt, pepper, garlic, oil, and sometimes other spices as well. Lamb is a popular choice in the Middle East, as is beef. Pork is never used, because of dietary restrictions. Some cooks may also marinate vegetables, especially onions and peppers, along with the meat.
What is kebab meat made of?
Kebab meat is typically cut away from the bone into bite-size cubes, although kafta (ground meat and nuts with spices, formed into meatballs) is also popular. The meat is usually marinated in olive oil and lemon juice, with various spices added, ranging from relatively mild ones such as garlic to hot peppers and smoked paprika.
What are shish kabobs made of?
Our Shish Kabobs are made with tender sirloin steak that’s marinated in a delicious Middle Eastern-inspired blend of pomegranate juice and spices. PIN THIS RECIPE NOW! Tender, juicy sirloin – seasoned and grilled to perfection – only gets better when you add some bright, crisp veggies to go along with it.