Shish Kabob with the best beef shish kabob marinade. This Middle Eastern beef kebab recipe has been in the family for so long, I’ve made it several times and I never failed to impress.
Shish kabob/kebab has been in the Middle East since ages, chunks of beef and veggie skewers that are usually cooked over a charcoal grill and served over a bed of rice or with pita bread, so delicious and eye catching.
Summer is all about grilling, right? keep burgers and hot dogs in the freezer for now and let’s try some beef shish kabobs. We always end up with flavored, well balanced and tender beef skewers. The acidity in the marinade helps tenderize the meat perfectly.
I’ve prepared this on the grill and sometimes in the oven when it is snowing or raining out there, it is good either ways. Sometimes, when I have time, I also use the coal trick I showed you before while making the Libyan Merayesha and it gives it the sweet smell of grilling on a charcoal grill.
As I told you before in the Shish Taouq recipe, there is something about food in skewers that makes it so fancy and appealing to everyone.
My kids get thrilled when they see bamboo or metal skewers on the dinner table and they get so motivated to try whatever is in there.
The secret in this recipe really is the marinade itself, you can use this with chicken as well.
Shish Kabob Marinade
Here are some tips to consider while making this marinade
- Do use fresh garlic in this recipe: it really makes a huge difference and do not ever use powder garlic.
- Do not be afraid of using yogurt: and let it marinade all this time, it is really very tenderizing.
- Do use a good olive oil if possible: I’ve tried it before with vegetable oil and I could taste a big difference.
- Do prepare ahead of time : I like to marinade my beef for at least 8 hours, but sometimes I can get away with 4. The longer the better in my opinion, but watch out for toughness. Do not overcook the meat as it might get chewy.
- Do not add salt : This recipe calls for a big amount of soy sauce, so really no need for salt.
- Do marinade veggies in a different bag : and put them on different skewers as cooking time is drastically different between veggies and meat, even between different kinds of veggies.
That’s all I can think of right now, and I hope I’ve covered everything I want to say and did not forget something, as I tend to be Dory these day :).
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Shish Kabob with the best beef shish kabob marinade. This Middle Eastern beef kebab recipe has been in the family for so long, I've made it several times and I never failed to impress.
- 4 lb beef steak cut into 1 inch cubes. I use sirloin
- 3/4 cup soy sauce.
- 2/3 cup oil- preferably olive oil.
- 1/2 cup yogurt.
- 2 teaspoons Worcestershire sauce.
- 2 Tablespoons white vinegar.*
- 1/4 cup lime juice.*
- 3 garlic cloves - minced.
- 1 Tablespoon yellow mustard.
- 2 teaspoon freshly ground black peppers - or to your liking.
- 2 teaspoon ground cardamom.
- 1 teaspoon ground cinnamon.
- Sweet bell peppers or bell peppers cut into chunks.
- 1 bag pearl onions. 10oz
- 16 small mushroom caps.
- Cherry tomatoes.
Mix all the marinade ingredients together in a zip lock bag, take 1/2 to 3/4 cup of the marinade and set aside.
Add the cubed meat to the bag and coat well. Squeeze out excess air, and seal the bag then marinate in the refrigerator overnight.
Add the veggies to the other bag with 1/2 to 3/4 of the marinade and set aside for an hour.
Thread meat pieces into metal or bamboo skewers, grill until cooked. Watch out not to overcook it as overcooking toughens the meat.
Do the same with the veggies as well.
Serve with rice or pita bread.
* Just wanted to mention that one of the readers complained that the marinade was very acidic for them, so I suggest cutting back the lime and vinegar by half and test the marinade yourself, if you feel it is not tangy enough then add the rest of the lime and vinegar. I've tested this recipe in several occasions and never got any problem with it.
** Nutrition facts calculated on meat skewers only without the veggies.
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Can be served with…