To make shish kebabs, start by marinating beef in a mix of olive oil, lemon juice, garlic, and spices for several hours. Soak wooden skewers to prevent burning if using them. Thread the beef onto skewers with vegetables like bell peppers, onions, and cherry tomatoes. Preheat the grill to medium-high and cook the skewers for 8-12 minutes, turning occasionally. Remove and let the kebabs rest for 5 minutes to retain juices. Garnish with fresh herbs and serve with sides or dipping sauces.
Ingredients
For the Marinade
- 1 ½ lbs beef (sirloin or tenderloin), cut into 1-inch cubes
- 4 cloves garlic, minced
- ¼ cup olive oil
- ¼ cup lemon juice (about 2 lemons)
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground coriander
- 1 tsp black pepper
- 1 tsp salt (or to taste)
- 1 tsp red pepper flakes (optional for heat)
- 1 tbsp fresh parsley or cilantro, chopped (for garnish)
For Skewers
- Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning)
For Vegetables (Optional)
- Bell peppers (red, green, or yellow), cut into 1-inch pieces
- Onions, cut into wedges
- Cherry tomatoes
Instructions
1. Prepare the Marinade
- In a large bowl, combine the minced garlic, olive oil, lemon juice, cumin, paprika, coriander, black pepper, salt, and red pepper flakes (if using). Whisk together until well blended.
2. Marinate the Beef
- Add the cubed beef to the marinade and toss to coat evenly. Cover the bowl with plastic wrap or transfer to a resealable plastic bag. Refrigerate for at least 2 hours, preferably 4-6 hours or overnight for maximum flavor.
3. Prepare the Skewers
- If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning on the grill.
- If using metal skewers, they are ready to use as is.
4. Assemble the Kebabs
- Remove the beef from the marinade and let it sit at room temperature for about 15-30 minutes before grilling.
- Thread the marinated beef cubes onto the skewers, alternating with pieces of bell pepper, onion, and cherry tomatoes if desired. Leave a little space between each piece to ensure even cooking.
5. Preheat the Grill
- Preheat your grill to medium-high heat (about 400°F to 450°F). If using a charcoal grill, let the coals burn until they are covered with white ash.
6. Grill the Shish Kebabs
- Place the skewers on the grill and cook for about 8-12 minutes, turning occasionally, until the meat is browned and reaches your desired level of doneness (medium-rare is about 135°F, medium about 145°F).
- If using a meat thermometer, insert it into the thickest part of the meat to check the temperature.
7. Rest the Kebabs
- Once cooked, remove the kebabs from the grill and let them rest for about 5 minutes. This allows the juices to redistribute within the meat.
8. Serve
- Garnish the kebabs with chopped parsley or cilantro. Serve with your choice of sides such as rice, pita bread, or a fresh salad. Enjoy with sauces like tahini, tzatziki, or garlic sauce if desired.
Tips for Perfect Shish Kebabs
- Choose the Right Meat: Tender cuts of meat like sirloin or tenderloin work best for kebabs. If using chicken, boneless thighs are more flavorful and juicy than breasts.
- Marinate for Flavor: Marinating the meat not only adds flavor but also helps tenderize it. The longer you marinate, the better the flavor.
- Uniform Sizes: Cut the meat and vegetables into uniform pieces to ensure even cooking.
- Don’t Overcrowd the Skewers: Leave space between the pieces for better heat circulation and grilling.
- Keep an Eye on the Grill: Shish kebabs cook quickly, so stay close to the grill and turn them frequently for even cooking.
Enjoy your homemade shish kebabs, packed with flavor and perfect for any gathering.
