Shish Ka-bob. Actually the shish is the thing that we use to grill meat (the wooden stick inthe picture). The kabobs in arabic kabab is ground meat with garlic and special spices for the kabab. Anyway the one in the picture is simply called grilled meat and we usually grill with it onions.
You can have 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.
- It’s of Tomatoes.
- It’s of Onions.
- Prepare of Mushrooms.
- You need of Green peppers (optional).
- It’s 1 cup of long grain rice.
- Prepare of Marinade.
- You need 1/2 cup of dark brown sugar.
- It’s 2-3 tablespoons of soy sauce.
- You need 3/4-1 oz. of bourbon whiskey.
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. 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.
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.
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. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida Bring the Mediterranean to your own backyard with my tasty Shish Kabob!
