inutes, continue until the whole shish kebab is cooked.
Clean vegetables and prepare as desired for skewer.
Season vegetables and meat as desired.
Alternately place the meat cubes and vegetables on skewers.
Broil under a hot preheated broiler until the meat is well browned and sizzling.
Remember to rotate the stick!
Serve shish kebab over a rice bed.
May also enjoy sumac and sour cream for extra flavor.
owl, knead together all the kebab ingredients. Form into sausages of
Make a pizza base and top with Cheese,tomato & kebab.
Put it in the oven for 20 minutes then take it out and decorate with extra toppings and a stuffed crust.
Alternate the meat, olives, onions and tomatoes and thread onto the skewers. For the marinade, mix the Harissa, oil and lime juice and season with cumin, coriander and salt. Brush a thin coating of marinade all over the skewers and refrigerate for 1 hour.
On a hot grill cook the skewers for 15 minutes turning regularly. Brush a little more marinade on as they cook. Serve with a crisp salad leaves and a rice or pasta salad.
Trim fat and cut steak across the grain into bite-size strips about 1/4 inch thick and 1/4 to 1 inch wide (bite size pieces like in chop steak).
Place in marinade in a shallow bowl, cover and chill 2-3 hours or longer.
Drain meat well on paper towels, reserving marinade for later use.
Cook onion in 2 tablespoons of the butter in large frying pan over medium heat until it is lightly browned.
Add green pepper, cook stirring until limp and bright green. Remove and reserve the vegetables.
Brown mushrooms in 2 tablespoons more ...
Combine in a large sealable plastic bag garlic, lemon juice, 1/4 cup olive oil, allspice, cinnamon and pepper. Seal bag and mix well.
Cut meat into 1\" cubes and place cubed meat in bag with marinade, reseal and place in refrigerator. Marinate 3- 24 hours.
Cut peppers into 1\" wide strips.
Slice onions 1\" thick and quarter.
Place peppers, onions, mushrooms in a glass bowl or glass cake pan and brush with remaining 1/4 cup olive oil. Cover & refrigerate.
Using 10 skewers assemble alternating pepper, meat, onion, mushrooms.
...
Marinate lamb for 24 hours in first group of ingredients, in covered container or zip lock bag in refrigerator.
Remove meat from marinade and skewer.
Place whole plum tomatoes together on one skewer, lengthwise.
Skewer green peppers together on one skewer, lengthwise.
Cook peppers and tomatoes over hot coals until browned, turning frequently. Remove from skewers into serving platter and cover to keep warm.
Cook meat over hot coals until browned, turning frequently, until crispy brown on the outside and medium rare on the inside ...
Place lamb in a bowl.
Add remaining ingredients and marinate for at least 3 to 4 hours.
Cook on skewers over charcoal fire after sprinkling meat lightly with salt.
Mix the first seven ingredients together in a nonmetal bowl and then add the cubed meat and mix well.
Cover tightly with plastic wrap and reserve in cool to cold place.
Mix all marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour or overnight.
Preheat broiler or light the barbecue.
Divide the meat and vegetables evenly into 4 parts, and skewer the pieces on 4 skewers.
Place 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes.
Cut the meat in cubes.
Mix the wine, oil, garlic, thyme, rosemary, chili pepper, black pepper and salt; whisk well.
In a dip bowl, Combine the meat and the mixture; Keep it in the fridge for an hour to marinate.
Chop the vegetables as desired and mix with the marinated meat.
Arrange the meat and the vegetables on skewers; grill or broil for 12-15 minutes.
Serve it hot.
Cut the chicken into 2 cm pieces (I sliced the tenderloins in half length ways) and place in a bowl. Add the olive oil, tomato puree, garlic, aioli, salt, pepper and lemon juice. Mix well to coat the chicken and leave to marinate in the fridge for at least an hour or over night.
Thread the chicken onto the skewers and grill for about 10 minutes on the BBQ or under a preheated grill, turning from time to time until cooked.
Make a marinade by mixing the vinegar, olive oil, onion, salt and pepper.
Marinate the cubed meat in the marinade for at least 2 hours.
Put the meat on skewers and grill or broil for 7-10 minutes or until the meat is browned and cooked to your preference.
SUGGESTION: While meat is marinating also marinate large chunks of vegetables (tomatoes, onions, green peppers or eggplant) in sauce made of equal parts of olive oil and lemon juice with a dash of salt and pepper. Thread these vegetables onto skewers and grill alongside the meat.
Heat all together over medium heat and bring to a boil, 8 to 10 minutes. Cool 5 minutes. Stir in lamb and marinate 15 minutes or longer. Grill 10 to 15 minutes until done. Pour remaining marinade over lamb before serving.
Marinate meat in dressing in plastic bag from 1 hour to overnight
(can
marinate
vegetables
also).
On each skewer, arrange beef, cherry tomato, onion, bell pepper and mushrooms, repeating until skewer is filled.
Grill over medium hot coals until
done,
turning
once.
Baste
with
marinade as needed. Serve with rice.
Combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic, hot sauce, black pepper, and cayenne pepper in a bowl. Mix well.
Combine yogurt, lemon juice, olive oil, onion, mint,.
cilantro, salt, pepper and cayenne pepper in large bowl. Add.
meat to marinade; refrigerate 4 to 5 hours for lamb, overnight.
for beef.
Remove from refrigerator 2 hours before cooking.
Just before cooking, arrange meat on skewers alternately with.
tomatoes, green peppers, onions and mushrooms. Place on grill.
3 inches above coals, which should be red hot but not flaming.
Cook 5 minutes on each side, turning skewers to brown meat.
evenly.
I recommend serving ...
Place lamb in a large container with a cover.
In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary.
Pour marinade over lamb cubes, stir thoroughly, and refrigerate,covered, at least 24 hours, stirring occasionally.
About 1 hour before serving time, preheat broiler.
Drain lamb kebabs, reserving marinade.
Thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray.
Baste vegetables with some of reserved marinade.
Broil about 4 inches ...
Place cubed meat in bowl; combine remaining ingredients.