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.
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. For oven baked see Note2
Do the same with the veggies as well.
Serve with rice or pita bread.
Note1: 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.
Note2: To cook in the oven, place two oven racks one in the middle and one near the top turn your broiler on high and broil meat skewers 3 minutes on each side. Please use metal skewers as bamboo might catch fire. Turn oven on 400F, Place the skewers on the middle of the oven and cook to desired doneness. With my oven I have notied the following times : 8 minutes for medium rare, 13 for medium, 18 minutes for medium well and 28-35 minutes for well done. Make sure to re-arrange the skewers once in the middle of cooking so all the skewers be cooked the same.
Nutrition facts calculated on meat skewers only without the veggies.