If your summer hasn’t consisted of at least one BBQ session with shish kabobs lined up like soldiers adorning your grill top, then are you really living? That’s why a steak shish kabob recipe is key to summertime success.
Shish kabob (or simply “kebab”), literally translates to “gobbets of meat roasted on a spit or skewers.”
They originated in the Mediterranean regions, with the earliest mentions going back to the Turks and Byzantine Greeks. Shish then translates to “sword” or “skewer.”
The Keys to a Steak Shish Kabob Recipe
When making a shish kabob, I find top sirloin to be the best choice as it’s both flavorful and juicy, but sirloin tips, strip steak, and even chuck steak also work well.
The next step in any good steak shish kabob recipe is to select vibrantly colored vegetables. You can pick from a variety of summer vegetables—corn, cherry tomatoes, zucchini, mushrooms, and bell peppers are some of my favorites. Other options I love include pineapple, onions (typically red for the color), cooked baby potatoes, and Brussel sprouts.
Now, some folks would argue that you should never, ever mix your meats with your fruits and veggies on the same skewer. I tend to agree with this when you are cooking something like shrimp with beef or chicken. Shrimp cooks significantly quicker than the aforementioned meats and would end up char-broiled. Also, if I am cooking with fruit like pineapple, I would more than likely not layer it on the same skewer as the meats.
But for aesthetics purposes, there is nothing as eye-catching and mouth-watering as seeing a rainbow of colors being grilled together over an open flame. The key is to cut the individual ingredients to allow similar cook times rather than the same size.
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Lastly, whether you choose to marinate your meats and veggies or use a variety of spices, this is a critical step in the shish-kabob operation. And what I am about to say may not sit well with some, but I like to marinate everything before layering on the skewer. Yes, I know…this can be pretty messy, but it helps to tenderize the meats and allow the flavors to soak in over a couple of hours to overnight.
I also may or may not want to marinate the veggies in the same flavors as the meats. To each their own, though. It will taste (almost as) good if you marinate your ingredients on the skewers.
Pro Tip: Soak your wooden skewers in water for at least 30 minutes before using them for cooking, so the skewers are wet all the way through, which prevents them from catching on fire while holding your soon-to-be delicious kebabs together. Remember, only you can prevent kebab fires.
Ingredients
- Red peppers cut into large chunks
- Red onions peeled and cut into large chunks
- Top sirloin cut into even-sized pieces
- Yellow squash cut into large slices
- Zucchini cut into large slices
- Corn on the cob sliced into large slices
- Marinade or spices of your choice
Instructions
- Fire up the grill.
- Layer each ingredient onto the skewers, allowing enough room to cook. Don’t overcrowd.
- Layer the skewers onto the preheated grill. Be mindful not to lay the skewers against the grates and not with the grates.
- Be sure to rotate your skewers during cooking to allow them to not only cook evenly, but for grill marks. (I’m a sucker for good grill marks.)
- Once each ingredient is cooked, remove it from the grill.
- Enjoy!
Notes
Nutrition
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