Shish Kebabs
Cooking over an open flame is as old as mankind. Whether you cook shish kebab on the grill, stovetop, or in the oven, they are fun to make and satisfying to eat.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 skewers 1x
Ingredients
Scale
Skewers
- 1 1/2 pounds sirloin, cut into 1 1/2-inch cubes
- 1 red onion, cut into 1 1/2-inch cubes
- 1 bell pepper cut into 1 1/2-inch cubes
Marinade
- 8 garlic cloves, chopped
- 2 tablespoons oregano
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 1/2 teaspoon kosher salt
Instructions
- In a medium bowl, whisk together the garlic, oregano, red wine vinegar, olive oil, and kosher salt.
- Place the sirloin in a bowl or a gallon-sized baggy and pour the marinade over the sirloin. Set it aside to marinate. Marinate the sirloin 8-6 hours prior to cooking.
- Thread the skewers with alternate pieces of sirloin, red onion, and bell pepper.
- Season the skewers with kosher salt.
- Arrange the assembled skewers on a hot grill, heated grill pan, or under a broiler.
- Cook until the protein has reached a minimum temperature of 145˚ F, turning as needed to ensure even cooking.
Notes
- Thread your skewers with any additional vegetables that will make your tastebuds dance, e.g., mushrooms, okra, jalapeños, zucchini, etc.
- Soak bamboo skewers in water until you’re ready to thread them. This will help prevent them from burning up during the cooking time.
Find it online: https://lifeatthetable.com/shish-kebabs/
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