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shish kebab recipe.

 


🔥 Juicy & Flavorful Shish Kebabs Recipe | Perfect for Grilling Season

These juicy and easy Shish Kebabs are marinated in Mediterranean spices, grilled to perfection, and loaded with tender meat and vibrant vegetables. A must-try summer BBQ favorite!

📌 Why You’ll Love This Shish Kebab Recipe

  • Simple marinade, big flavor
  • Perfect for grilling — outdoor or stovetop
  • Customizable with chicken, beef, lamb, or veggies
  • Naturally low-carb and gluten-free
  • Great for meal prep or parties

🛒 Ingredients

For the Marinade:

  • ¼ cup olive oil
  • 3 tbsp lemon juice (fresh)
  • 2 tbsp soy sauce (or tamari)
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp dried oregano
  • ½ tsp black pepper
  • Salt to taste

For the Kebabs:

  • 1½ lbs (700g) beef sirloin, chicken thighs, or lamb, cut into 1.5-inch cubes
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 red onion, cut into chunks
  • 1 small zucchini, sliced
  • Optional: cherry tomatoes or mushrooms
  • Metal or soaked wooden skewers

🔪 Instructions

1. Marinate the Meat:

  1. In a bowl, whisk together all marinade ingredients.
  2. Add cubed meat and mix well to coat.
  3. Cover and refrigerate for at least 1 hour (up to 8 hours for best flavor).

2. Prep the Skewers:

  1. Alternate pieces of marinated meat and vegetables on each skewer.
  2. Brush with leftover marinade (optional, discard any used for raw meat).

3. Grill the Shish Kebabs:

  • Grill or stovetop grill pan: Heat to medium-high.
  • Cook skewers for 10–12 minutes, turning every few minutes until meat is cooked through and lightly charred.
  • Chicken should reach 165°F (74°C); beef/lamb can be slightly pink if preferred.

🍽 Serving Suggestions

  • Serve with pita bread or rice pilaf
  • Add a side of tzatziki, garlic sauce, or hummus
  • Pair with a fresh cucumber-tomato salad

🧊 Storage & Reheating

  • Store leftovers in an airtight container for up to 4 days
  • Reheat on a skillet or in the oven at 350°F (175°C) until warmed through
  • Can be frozen before or after grilling (meat only)

🧠 Tips for Perfect Kebabs

  • Soak wooden skewers in water for 30 minutes to prevent burning
  • Cut meat and veggies into even sizes for uniform cooking
  • Use a thermometer for precise doneness
  • Add a drizzle of lemon juice or tahini sauce before serving

🔄 Variations

  • Spicy Shish Kebabs: Add cayenne or chili flakes to the marinade
  • Vegetarian Version: Use halloumi or tofu and skip the meat
  • Middle Eastern-Style: Add cinnamon and allspice to the marinade
  • Asian Twist: Use sesame oil, ginger, and soy in place of Mediterranean spices

🙋 Frequently Asked Questions

Can I cook these in the oven?
Yes! Bake at 425°F (220°C) on a foil-lined tray for 20–25 minutes, turning halfway.

Can I use pre-cut stew meat?
You can, but tender cuts like sirloin or chicken thighs yield better results.

What’s the best way to avoid dry kebabs?
Marinate thoroughly, avoid overcooking, and use juicy cuts of meat.

⭐ Reader Review

💬 “Made these for a family BBQ and everyone raved about the flavor! The marinade is incredible. Will definitely make again.” – @grillmasterdan

📌 Final Thoughts

Whether you're firing up the grill for a summer cookout or making a quick weeknight meal, these Shish Kebabs deliver restaurant-quality taste at home. Juicy, flavorful, and endlessly versatile — they’re a grilling classic you’ll make again and again.

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