Prize Winning Shish Kabobs
Juicy shish kabobs featuring tender marinated meat and colorful vegetables, perfect for grilling and entertaining, appealing to outdoor barbecue lovers and flavor enthusiasts.
Ingredients
Instructions
- Marinate cubes of lamb, beef or chicken overnight or for several hours in the sauce made by combining all ingredients.
- When ready to cook, thread meat on skewers alternating with partially cooked vegetables such as potato, onion, green pepper, mushrooms, or carrots.
Tips & Substitutions
For the best flavor, marinate the meat for at least 8 hours or overnight. You can substitute the vinegar with lemon juice or balsamic vinegar for a different taste. If you prefer a milder flavor, reduce the garlic salt or use fresh minced garlic instead. Consider adding herbs like rosemary or thyme for added depth. Skewering vegetables like zucchini or cherry tomatoes can also enhance the dish.
Serving Suggestions
Serve your shish kabobs with a side of Tabboulehlebanese Wheat Salad for a refreshing contrast. You can also offer a Tomato Basil Platter or a simple yogurt sauce for dipping. Grilled pita bread and a light Mediterranean salad would complement the kabobs well, making for a satisfying meal.
Storage & Reheating
Leftover shish kabobs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them on a grill or in a preheated oven at 350°F (175°C) until warmed through, about 10 minutes. Avoid microwaving, as this can make the meat tough.
Nutrition & Diet Analysis (per serving)
Each serving of Prize Winning Shish Kabobs contains roughly 96 calories, with 0g protein, 1g carbohydrates, and 11g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of meat for shish kabobs?
Absolutely! You can use lamb, beef, chicken, or even shrimp. Each type of meat will bring its unique flavor and texture to the dish. Just be mindful of the cooking times, as they vary. For instance, shrimp will cook faster than beef.
What vegetables work best for grilling with kabobs?
Vegetables like bell peppers, onions, zucchini, and mushrooms are excellent choices for grilling. They not only hold up well on the skewer but also absorb the marinade flavors beautifully. You can experiment with seasonal vegetables for variety.
Can I make these kabobs ahead of time?
Yes, you can marinate the meat and prepare the skewers a day in advance. Just keep them refrigerated until you’re ready to grill. This makes for a convenient meal option, especially for gatherings or busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).