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Shish Kebabs Recipe

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This recipe for Shish Kebabs, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Sunday, February 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 teaspoon curry powder (I use Spice Islands)
1 teaspoon salt or to taste
3 bay leaves
8 peppercorns
2 tablespoons grated onion
1 large clove garlic, crushed
cup lemon juice
cup red wine
1/3 cup olive oil
2 pounds tender beef (or lamb, if Ellen or Leigh isn't home!) cut in about 1 inch to 2 inch cubes. Tenderloin is perfect, but any steak or good chuck is very good)
Green pepper, cut in squares
Small white onions, partially cooked
Cherry tomatoes or tomato wedges
Mushroom caps

Directions:
Directions:
Combine seasonings, lemon juice, wine and olive oil in a large Zip lock bag. Mix and add meat and vegetables. Allow to marinate 4 to 12 hours. Drain; reserve marinate. Alternately place meat and vegetables on skewers. Don't crowd the cubes on the skewers. (Often I put all meat on several skewers and - each kind of veggie on separate skewers or on the grill in foil. Since meat takes longer to cook than the veggies, this works well for me. I divide some of each on the plates or put everything out on a big platter and let everyone serve himself.) Grill or place in foil lined broiler pan. Grill or broil about 20 to 30 minutes, turning and basting often until kebabs are browned on all sides.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
Serve with rice pilaf or coucous and cucumbers in sour cream and cold marinated eggplant.

 

 

 

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