Shish kebab

Shish KebabsMy family was invited to a get together these past couple of weeks, to basically enjoy conversation, drinks, and food, something we look forward to. We received a call the night before with the invitation. The host said not to worry about bringing anything and that they would have hotdogs and burgers for the kids and adults, however my philosophy is that you should always bring something whether it be food or drink; we did both. As excited as we were, that we got invited, I quickly began to think of something to make. The shish kebab. What could not be better and more diverse than skewers of meat, vegetables, and fruit!

Beef Marinade: (mix the amounts you prefer, it does not have to be precise)

  • 1/2 cup of brown sugar
  • 6 tbs sherry cooking wine
  • lots of fresh ground pepper
  • 2 tbs finely chopped ginger
  • 6 cloves of garlic, finely chopped
  • 1/4 cup soy sauce

Combine these ingredients in a medium bowl and set aside.

Vegetable and Shrimp Marinade:

  • Olive Oil
  • Salt and Pepper
  • Fresh basil, finely chopped

Kebab Ingredients (you chose yours, but here is how I put them together)

  • Top Sirloin, cut into large cubes
  • Green Bell Pepper
  • Red Bell Pepper
  • Pineapple, cut into large cubes
  • Zucchini
  • Medium Shrimp, shell on for fun
  • Red Onion, large cubes
  • Portabella Mushrooms, dirt and stemmed removed
  • Wooden Skewers, soaked in water for more than one hour

Begin by preparing all of your kebab ingredients. In a large ziplock bag add the cubed beef and massage in the marinade. Let this set overnight, or for more than two hours. In a separate ziplock bag, add the vegetables and shrimp, and mix in the vegetable and shrimp marinade.

Now we are ready to skewer. After you have gone through the marinating process, take a skewer and begin arranging them how you like; this is the fun part. Think of your guests, and allow them to chose different skewers. Maybe you have a vegetarian friend, or a meat lover buddy; think of them. I arranged mine a few different ways; meat and shrimp, meat, shrimp, vegetables, and fruit, and finally all vegetables and fruit. Set the skewers on a large baking tray and let them stack up. I yielded around 14 skewers and this was a perfect amount for six adults and a handful of kids.

Now, get your grill ready, to a medium to high heat and cook away. Your vegetables and fruit will be done sooner than your meat, so pay attention to how you are cooking. Trust me, your friends will love these. The great asian-induced flavors of ginger, soy, and garlic on the meat, and the simple flavors of olive oil and salt and pepper on the vegetables are something out of this world.

Question is, is how do you make your kebabs?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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