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:
Shish kebab is a dish of small pieces of meat grilled on skewers, sometimes with vegetables. An ancient cooking technique in the Middle East, the term “shish kebab” comes from the Turkish şiş (skewer) kebap (roasted meat).
One Hour Before Grilling: Get Ready to Grill
- Get ready. Remove the meat from your fridge for one hour before grilling. If you’re using bamboo or wooden skewers, soak them in water for at least one hour to prevent sticking. Cut one red onion and 4 bell peppers (a mixture of red, green, and yellow) into pieces that are roughly the same width as the meat.
How to Make Shish Kabobs
To make shish kebabs, make sure you give yourself enough time to allow the meat to marinate for the best flavor. Two to four hours is ideal, but 30 minutes does the trick if you’re short on time. Here’s how to make shish kabobs:
BEEF SHISH KABOBS (with the best marinade) for the ultimate summer grilling recipe!
FAQ
What does shish mean in a kebab?
Is there a difference between a kebab and a shish kabob?
What cut of meat is shish?
What is the difference between a shish kebab and a doner kebab?
What is a shish kebab?
The term shish kebab comes from the Turkish words şiş kebap that mean “skewer” and “roast meat,” and shish kebab is a signature Turkish meal. Kebabs were a natural dietary solution for nomadic tribes in what’s now Turkey. Unusual meats were marinated not only to tenderize them but also to get rid of some of the gamey flavor.
What is the difference between shish kabob and kebab?
Kebab and shish kabob are both a form of grilled meat dishes, but they differ in the way they are prepared and the type of meat used. Kebabs are made with minced or ground meat, while shish kabob is made with cubed meat. Kebabs are usually served on skewers, while shish kabob is often served on metal skewers or bamboo sticks.
Is Shish Kebab grilled in Turkey?
In Turkey, shish kebab and the vegetables served with it are grilled separately, normally not on the same skewer. Shish kebab is an English rendering of Turkish: şiş (sword or skewer) and kebap (roasted meat dish), that dates from around the beginning of the 20th century.
How do you cook a shish kebab?
Traditional shish kebab is made with lamb, grilled hot and fast on skewers. The key to any shish kebab recipe is to marinate the meat long enough to get the flavor into the lamb. It’s easy to begin the meat marinating the night before, or in the morning, so you can quickly grill the shish kebabs for a no-fuss dinner.