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Shish Kabob Recipe

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This recipe for Shish Kabob, by , is from The Areeda/Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marianne Taylor

Category:
Category:

Ingredients:  
Ingredients:  
Marinate:

1/2 cup salad oil
1/4 cup fresh lemon juice
1 teaspoon salt
1 teaspoon dried marjoram, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon pepper
2-3 cloves garlic, minced
1/2 cup chopped onion or shallots
1/4 cup fresh parsley, chopped

2-3 pounds trimmed lamb or chicken breast cut in 1 1/2 inch cubes
Red, yellow, orange peppers, cut in chunks (same size as meat)
1 large red onion cut in chunks
Crimini mushrooms, cleaned

Directions:
Directions:
Combine salad oil, lemon juice, salt, marjoram, thyme, pepper, garlic, onion and parsley. Add meat and cut up vegetables. Stir to combine. Refrigerate several hours or overnight, stirring occasionally. Skewer, alternating meat cubes and vegetables.
Grill 10 to 12 minutes, turning and brushing often with marinate. (Internal temperature of lamb should be 130 degrees; chicken - 165 degrees.)

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Serve with Yiayia's pilafi--Uncle Ben's rice, butter and chicken stock.

 

 

 

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