Shish Ka-bob. Wide Selection of Top Quality Products from Authorized Dealer. Get Great Gear for Less - Reward Yourself By Earning OpticsPlanet Bucks. Actually the shish is the thing that we use to grill meat (the wooden stick inthe picture).
You can cook Shish Ka-bob using 10 ingredients and 7 steps. Here is how you cook it.
Ingredients of Shish Ka-bob
- Prepare 1-2 lbs of cubed beef, or chicken.
- Prepare of Tomatoes.
- It’s of Onions.
- Prepare of Mushrooms.
- Prepare of Green peppers (optional).
- You need 1 cup of long grain rice.
- It’s of Marinade.
- Prepare 1/2 cup of dark brown sugar.
- You need 2-3 tablespoons of soy sauce.
- You need 3/4-1 oz. of bourbon whiskey.
Toss the steak in the mixture. The Agenda has raved about its hummus, falafel, and lamb shank over the years. Essentially the exact same results can be achieved if you eat the various components together - once they're each perfectly cooked. Grilling season is here, and there's no better way to break in the grill than with some killer kabobs.
Shish Ka-bob step by step
For marinade pack down brown sugar in a 1 cup measuring cup, add enough soy sauce to just make a slush with sugar, add bourbon then water to come up to 1 cup mark.
Put meat in a zip lock bag big enough to hold meat and marinade, put marinade over meat, seal and refrigerate 3 to 6 hours (if using a tougher cut of beef, overnight is better).
Place meat and vegetables on separate skewers as everything cooks at different times (I usually start with the meat, then onions and green peppers) time them to finish cooking at about the same time.
Cook rice while grilling the shish ka-bobs.
Boil reserved marinade for a couple of minutes and drizzle over meat and vegetables after removing from skewers.
Serve over cooked rice.
Note: for larger amounts double the marinade, though this works with chicken thighs, I think it’s better using beef and marinading 6 hours or more.
From classic winners to more unexpected combos, grab some sticks and be the smash hit of the cookout. These beef shish kabobs are particularly delicious thanks to the quick homemade marinade that I use to prep the meat and to baste the vegetables. It's a simple combination of olive oil, red wine vinegar, garlic, onion, and other herbs. This marinade highlights the fresh, high-quality ingredients without overpowering the meal. When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific.
