What kind of meat for shish kebab

Now I just need to get my hands on some lamb. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Go straight to the Recipe Card or Read on for relevant tips and step-by-step pictures 1 min Authentic Shish Kebab When it comes to skewered meat people always seem to think that the word kebab is synonymous with skewer or a stick.

In fact, the keyword here is shish. Authentic Turkish shish kebab is made with lamb. There are of course regional variations such as lamb liver, or chicken, but lamb reigns supreme. The geographical origins of shish kebab are the areas of modern day Turkey and Iran. An interesting fact is that in Persian shish meant six and in regards to kebab it referred to a six-month old lamb. Best Meat for Shish Kebab Lamb.

The best cuts of meat to use for shish kebab are boneless lamb shoulder , lamb sirloin shown above , or lamb leg. You want the meat to have a bit of fat, but not too much. Excess should be trimmed. Cherry tomatoes. Authentic shish kebab is never threaded with vegetables on the same skewer.

Assemble cherry tomatoes skewers and roast them separately — they cook faster than the meat. A traditional garnish for shish kebab.

You can make onions and tomatoes skewers or shave the onion and sprinkle it with sumac see below for details. Marinade for Shish Kebab By far the most traditional marinade you can mix for lamb skewers is yogurt based, along the lines of what we are using here. Do not use Greek yogurt. Mom's Beef Shish Kabobs mommyluvs2cook.

Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Preheat an outdoor grill for high heat, and lightly oil the grate.

I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review Jillian. Rating: 4 stars. Simple and straightforward marinade for shish kabobs! I used olive oil vs. For the mustard, I used dijon left out the salt and cut the pepper in half. I reserved some of the marinade for the veggies and marinated the meat all day in a ziploc bag. I skewered the veggies adding some cherry tomatoes and meat separate basing the veggies with the reserved marinade.

Overall, very tasty! Read More. Most helpful critical review Cindylou. Rating: 3 stars. It was ok but I'm sure my not so great cooking had a lot to do with it. My meat manager suggested using a sirloin steak that was on sale. Select personalised ads. Apply market research to generate audience insights. Measure content performance.

Develop and improve products. List of Partners vendors. In This Article Expand. Origins of Shish Kebab. Top of the Line. Less Expensive Beef.

Other Beef Cut Options. Kebab Choices. Featured Video. Never marinate at room temperature or outdoors when grilling. Allowing beef and produce to co-exist on the same skewer is perfectly fine, and it also looks beautiful. For example, beef, onions, squash, or pineapple chunks would be paired well on the same skewer, as they can all handle the same heat and cooking time.

If you have distinctly smaller or larger ingredients or produce that is extremely delicate like tomatoes , these should be skewered separately and removed from the heat earlier. Hearty ingredients like raw potatoes or chunks of corn-on-the-cob can be partially cooked prior to grilling and placed on their own individual skewers or threaded alongside the beef.

Human nature directs us to cram all we can fit onto a single skewer. Bigger chunks will take a few more minutes. If you notice that some skewers are cooking faster than others, move them toward a cooler zone or to indirect heat. Protip: Kabobs will continue to cook a little more and gain a few more degrees while resting on the platter. Create a skewering station and ask guests to each bring a bowl full of their favorite produce prepped into bite-sized pieces.

You can also provide popular veggies such as mushrooms, colorful peppers, squash, tomatoes, and onions or experiment with Romaine lettuce, asparagus, brussels sprouts and more!