Terra Americana

With origins from all over the middle east, this basic recipe has summer written all over it.  Shish means sword or skewer, kabob and kebab refer to chunks of meat, fish, poultry and vegetables marinated and cooked by broiling or grilling on a skewer or split.  

In the middle east and Asia it is often considered a snack as one might pick up a skewer or two from a street vendor on the way home from work or when out shopping.  To me their versatility makes them a must at cook outs.  Some times I have them prepared in advance, other times I do a make your own spread, leaving me only the task of prepping the proteins and vegetables.

• 2 lbs filet of beef/poultry or meatballs
• 1 large onion, chopped in large chunks
• 2 large bell peppers (green and yellow)
• 1 pint grape tomatoes
• 1 pint button mushrooms (optional)
• salt and black pepper, to taste
• 1/2 tbsp Chinese 5 Spice, Jamaican Jerk Seasoning or Midwestern Garden Radish
• 1/4  cup lime juice, red wine, cider vinegar or beer
• 1/8 cup honey or agave nectar

Cut the beef into 1-inch cubes. Place in a mixing bowl together with the vegetables, your choice of spice blends, liquid and honey. Mix well then cover and refrigerate for 4-6 hours. Thread the beef onto barbecue skewers.  If you are using wooden skewers, soak them in water first, it will keep them from burning.   Grill or broil for 15 minutes turning 3 or 4 times and basting with any remaining marinade throughout cooking. Serve hot.

If you love to Kabob:

• Simple Grilled Vegetable Kabobs, a perfect side for steak
• Shrimp & Scallop Skewers (some call them kabobs)
• Grilled Barramundi
• Chinese Grilling Sauce

Photo Credit: Julie Cecchini