It is thought that the name originated from medieval soldier’s cooking habits.
What is Shish Kabob?
Lamb is also another very popular choice of meat for this method of cooking over the grill.
Regardless of the cut of meat you choose, the cooking process applies to the same great recipe.
If cooking over charcoal wait until the heat dies down since it’s better not to cook these over high heat.
Look for a three second hand count over the charcoal for a temp of between 425-450ºF (220-230ºC)
How to Make Shish Kabob
The marinade I use is an unusual one outside the Middle East.
Marinate the meat for at least two hours and up to 24 hours (in the fridge) to give it extra flavor.
Traditionally the meat is cooked without any vegetables on the same skewer.
Plenty of vegetables are definitely cooked alongside the meat over the open grill.
If you choose to use wooden skewers, be sure to soak them in water for at least 30 minutes.
This will keep the skewers from bursting into flames, they may still get charred but they won’t fall apart.
After soaking the skewers begin to thread the chunks of meat, alternating with vegetables if you choose.
I like to make a mixture, some all meat, some mixed and some all vegetables.
Best Way to Cook Kabobs
I like to cook my skewered meats on a grill whenever I get the chance to.
It’s not always possible to grill out, and therefore the oven is probably your best alternative.
The oven will of course do a great job, but the smoky flavor will be missing.
Just pop the meat on the skewers then onto a tray, and put in the oven preheated to 400ºF (200ºC).
Turn once or twice, and cook to your preferred temperature.
In the Middle East, people tend to prefer meat to be cooked well done.
I tend to like to cook mine to a temperature of medium, to medium rare.
Internal temperatures are the guides chefs use when aiming for a particular doneness of meat.
There are typically five levels meat can be cooked to for the varying tastes of diners.
Rare – Internal temperature of 125-130ºF (52-54ºC). The outside will be seared, with a cool bright red center.
Medium-Rare – Internal temperature of 130-140ºF (54-60ºC). Outside is seared, slight red color, with a bit of a firmer texture.
Medium – Internal temperature of 140-150ºF (60-66ºC). Outside is seared, with a pink firm center.
Medium-Well – Internal temperature of 150-155ºF (66-68ºC) Outside slightly crusted with slight pink color.
Well-Done – Internal temperature of 160ºF plus (71ºC plus) Crispy on the outside, no pink center. Meat has a firm texture.
Best Cuts of Meat to Use for Kabob
I use either lamb on beef pretty interchangeably when it comes to using this recipe.
Both types of meat are perfectly appropriate to use on your grill (or in your oven) with this marinade.
The difference in flavor and tenderness of the meat will come down to what kind of cuts are used.
The tenderloin will probably be the most tender of cuts, but not necessarily the most flavorful.
Another downside for tenderloin is the price tag, it is usually an expensive cut of meat.
Sirloin for both beef and lamb are also good choices too that will include a little more fat giving additional flavor.
And sirloin is also easier on the pocketbook, giving you good flavor, and texture.
Shish Kabob Recipe
- 1 lb Meat Chunks beef or lamb
- 2 Red Bell Peppers cut into chunks
- 1 Onion cut into chunks
- Make the marinade by mixing all the ingredients together.
- Add the chicken, and mix well.
- Allow to marinate for better flavor, if you choose.
- Soak wooden skewers in water for 30 minutes.
- Thread meat and vegetables onto skewers.
- Grill over charcoal to your desired internal temperature.
- Or bake on a tray in an oven preheated to 400ºF (200ºC).