Shish Kabob Recipes

The following is a family recipe, and much larger than say a personal sized recipe for say 2 to 4 lbs of meat. As truthfully, the cost of the ingredients and time to make shish kebob, is better done in a fairly larger batch than for just one or two people. If making in smaller amounts, divide the following recipe accordingly.

Beef Kebob Recipe, party-size portion 20+ lbs of meat, preferably beef center cut strip loin, or beef center sirloin cut, then cut into two inch cubes. Can also do leg of lamb, boneless young lamb, or chicken, with this marinade.

In blender, 2 pints Canola Oil, 3 bottles Lea and Perrin, 10 ounce Lemon Juice, 4 whole heads Garlic, 1 cup dry mint, 2 tblsp Black Pepper, 3 tblsp Salt, 1 tblsp Red Pepper.

These are the staples of shish kebob marinade, you can adjust the ratios to personal preference, by starting with fractional amounts in blender, then tasting with a spoon. Some folks like more or less Mint, Garlic, Red Pepper,etc..

Pour over meat, let marinate overnight.

One hour before putting on grill, quarter and marinate 3 to 5 lbs of onions into marinade.

Then skewer the meat and onion,(can also add bell pepper wedges, mushroom, tomato, squash, etc..), alternating veggies between at least every few cubes of meat.

Here is DeDe's video tutorial, she knows her stuff, except I don't like how she suggests Olive Oil for shish kebob(it competes with the flavor of the meat).. https://videos.seriouseats.com/how-to-make-beef-shish-kabob-259882422

Typically I buy pre-made beef kabobs from the meat market. Then I coat them in Italian dressing and Dale's sauce for an hour or so. I've gotten complemented on them many times.