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SHISH KABOBS 
Use wooden skewers soaked in water for 30 minutes before using.

1 lb cubes (1-inch) sirloin steak or lamb
16 squares green bell pepper
12 fresh or canned mushroom caps
8 small whole onions, peeled, cut in half
12 cherry tomatoes
1/4 cup steak or barbecue sauce
4 cloves garlic, pureed
3 tbsp. soy sauce
1/4 cup olive oil
1-2 stems rosemary

Note: Medium onions (quartered) can be used instead of small whole onions.

Combine olive oil, soy sauce, pureed garlic and rosemary to make a marinade. Marinate meat for 2-3 hours, then thread onto 4-6 wooden skewers. Thread meat and vegetables alternately on skewers, starting and ending with steak cubes. Brush with sauce on all sides.

Tips: For easier threading, pierce foods first with a metal skewer; then slide onto skewer. Grill over hot coals, brushing occasionally with sauce. Cook until vegetables are tender and meat is done, turning several times. Toss the rosemary on the hot coals for added flavor.

May also be broiled in the oven.

Serve 2 shish-kabobs over a bed of steamed rice per person.

Double the recipe for 4 servings.

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