Perfect Shish Kabobs (Beef Shashlik)
Grilling shish kabobs is a delicious and fun way to enjoy the summer weather. With the proper techniques and marinades, you can create perfectly grilled shish kabobs that will impress your guests and satisfy your taste buds.
This summer, the heat is getting unbearable. Our air conditioning is on all day, and I hate spending too much time in the kitchen. The two great things I love about summer are summer fruits and grilled food. That’s why I’ve shared so many kababs and skewer recipes with you. These are yet another classic you are going to love. Shish kabobs are fun to say and delicious to eat!
What is Shish Kabob?
Shish kabobs (or Shashlik) are delicious Middle Eastern beef skewers with vegetables. This recipe offers several ways to prepare these kabobs: on the grill and in the oven. You can enjoy them over rice or with pita bread and yogurt sauce.
Shish kabobs have a rich cultural history that dates back centuries. The dish originated in the Middle East, where it was commonly known as “shish kebab.” The word “shish” means skewer, while “kebab” refers to the meat. In ancient times, skewered meat was grilled over an open flame and served with rice or flatbread. Today, shish kabobs have evolved to include a variety of vegetables and marinades that add depth and flavor to the dish.
Why make this shashlik recipe?
- The recipe is very versatile and fuss-free. Shish kebabs do not get any easier than this. All we do is marinate, skewer, and grill them!!
- You can also make these on the stovetop grill or outdoor charcoal grill. Or you can place the skewers on a baking sheet lined with aluminum foil, spray them with cooking spray, and bake for 20 minutes, until golden brown.
- And the marinade is made with simple, easy-to-find ingredients you probably already have in your pantry.
- Today, I served them over rice, but pita, hummus, tahini, or yogurt sauce and salad are just a few more options, too.
Ingredients and substitutes
- Beef – I like to use tender cuts of meat such as top sirloin steak, ribeye steak, beef tenderloin, or strip steak. These don’t take long to cook and can be eaten medium-rare or medium. Do not use stew meat or meats that are better for slow cooking.
- Spices – If you cook Middle Eastern or Indian food at home, you probably already have them in your pantry. In fact, cumin, cinnamon, paprika, and turmeric are all very common. Cumin does a great job of adding that smoky flavor to the meat.
- Garlic – I am using garlic powder, but you can also use two large minced fresh garlic cloves.
- Ginger powder – It is very popular in the Middle East to use ginger powder for kebabs as compared to fresh ginger. Personally, I’m all for fresh ginger. So, a teaspoon would work great. Also, I used ground ginger in the video for this recipe.
- Onion – I love to use onion powder or onion flakes so the fresh onion does not burn on the grill.
- Vegetables – I like to use veggies like bell peppers, red onions, and cherry tomatoes. But the options are endless.
- Acid – I love a generous squeeze of lemon or lime. You can also add the zest to enhance the flavor of lemons.
- Skewers – I am using wooden skewers, but you can also use metal skewers for this recipe.
Step-by-step: Shish Kabob recipe (Shashlik)
- Shish kabob marinade– Trim excess fat from the beef, then cut it into 1-inch cubes. Place the beef cubes in a marinade-safe bowl and season with salt, pepper, and lemon juice. Add the remaining marinade ingredients. Combine well and leave to marinate for an hour up to overnight in the fridge.
- Marinate veggies – Clean and cut the veggies into 1-inch cubes. Place the pieces in the bowl and add all the marinade ingredients. Leave to marinate for 15 minutes up to an hour.
Pro tip – Prep the veggies no more than an hour before cooking. Otherwise, the veggies start to soften too much. Veggies taste better if cooked to al dente.
- Skewers – Thread the meat and veggies on the metal or wooden skewers. You can alternate one meat and one veggie or one meat and two veggies.
Pro tip – Do not overcrowd the skewers; otherwise, the pieces will cook unevenly.
- Grill – Heat the outdoor grill/ griddle or cast-iron skillet over medium-high heat –
- Place the kabobs on the grill and brush with oil.
- Cook for 4 to 5 minutes on each side.
Pro tip – These kabobs are best grilled to medium-rare or medium. Otherwise, they become chewy. Also, you should keep the veggies fairly al dente.
- Oven bake – You can also make these kabobs in the oven.
- Preheat the oven at 425°F/220°C/ Gas Mark 6
- First, prepare a baking sheet lined with aluminum foil for each clean-up.
- Then, place the skewers on the baking tray and brush with cooking oil or use a cooking spray.
- Bake on the top shelf close to the broiler for 10 to 13 minutes, turning once in between.
Or until the meat reaches an internal temperature of 145F with an instant-read meat thermometer.
Shish Kabobs
Shish kabobs are delicious Middle Eastern beef skewers with vegetables. This recipe offers several ways to prepare shish kabobs: on the grill and in the oven. Enjoy them over rice or with pita bread and yogurt sauce.
Video
Ingredients
- 2 lbs (1 kg) Beef steak (sirloin, New York strip steak, beef tenderloin) cut into 1-inch cubes
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 2 tbsp Lemon juice
- 2 tbsp Onion powder
- ½ tsp Garlic powder
- ½ tsp Ginger powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Paprika or cayenne powder
- ½ cup (120 ml) Red wine pinot noir, cabernet
- ½ cup Parsley chopped
- 2 tbsp Olive oil
- 1 large Red onion cut into cubes,
- 1 large Red bell pepper cut into cubes
- 1 large Yellow bell pepper cut into cubes
- 1 large Orange bell pepper cut into cubes
- 1 large Green bell pepper cut into cubes
- 2 cups Cherry tomatoes
- 2 tbsp Olive oil
- ½ tsp Kosher salt
- ¼ tsp Pepper salt
- ¼ tsp Garlic powder
- ½ tsp Paprika or cayenne pepper
- 10 – 12 Metal skewers or wooden skewers soak the wooden skewers for 30 minutes in water.
Method
- Marinate beef – Trim excess fat from the beef, then cut into 1-inch cubes. Place the beef cubes in a marinade-safe bowl, and season with salt, pepper, and lemon juice. Add all the rest of the marinade ingredients. Combine well and leave to marinate for an hour up to overnight in the fridge.2 lbs Beef steak (sirloin, New York strip steak, beef tenderloin) , 1 tsp Kosher salt, 1 tsp Black pepper, 2 tbsp Lemon juice, 2 tbsp Onion powder, ½ tsp Garlic powder, ½ tsp Ginger powder, 1 tsp Cumin powder, 1 tsp Coriander powder, 1 tsp Paprika or cayenne powder, ½ cup Red wine, ½ cup Parsley , 2 tbsp Olive oil
- Marinate veggies – Clean and cut the veggies into 1-inch cubes. Place the pieces in the bowl and add all the marinade ingredients. Leave to marinate for 15 minutes up to an hour.½ cup Parsley , 2 tbsp Olive oil , 1 large Red onion , 1 large Red bell pepper , 1 large Yellow bell pepper, 1 large Orange bell pepper, 1 large Green bell pepper, 2 cups Cherry tomatoes, 2 tbsp Olive oil , ½ tsp Kosher salt, ¼ tsp Pepper salt, ¼ tsp Garlic powder, ½ tsp Paprika or cayenne pepper, ½ cup Red wine
- Skewers – Thread the meat and veggies on the metal or wooden skewers. You can alternate one meat and one veggie or one meat and two veggies.10 – 12 Metal skewers or wooden skewers
- Grill – Heat the outdoor grill/ griddle or cast-iron skillet over medium-high heat. Place the kabobs on the grill and brush with oil. Cook for 4 to 5 minutes on each side.
- Oven bake – These can also be made in the oven – Preheat the oven at 425°F/220°C/ Gas Mark . Prepare a baking sheet lined with aluminum foil for each clean-up. Then, place the skewers on the baking tray and brush with cooking oil or use a cooking spray.– Bake on the top shelf close to the broiler for 10 to 13 minutes, turning once in between, or until the meat reaches an internal temperature of 145F with an instant-read thermometer.
Notes
- Use tender cuts of meat and cut into 1 to 2-inch pieces for even cooking.
- Marinate for at least 4 to 6 hours for best flavor.
- Soak wooden skewers for 20 minutes before grilling.
- Turn skewers occasionally so they cook evenly.
- Do not overcook the meat to keep it tender and juicy.
- Serve immediately, or store leftovers in the fridge for up to 4 days.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Choose the right cut of meat: Use tender cuts that cook quickly on the grill. Tough cuts are better suited for slow cooking.
- Cut evenly sized pieces: Aim for 1 to 2-inch chunks so everything cooks evenly. Smaller pieces dry out, while larger ones can stay raw inside.
- Marinate long enough: Let the meat marinate for at least 4 to 6 hours so it absorbs flavor and stays tender.
- Soak wooden skewers: If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.
- Cut veggies to similar size: Keep vegetables close in size to the meat so they cook at the same rate.
- Rotate while grilling: Turn the skewers every few minutes so they cook evenly and don’t char too much on one side.
- Don’t overcook the meat: For steak, cook to about 145°F (medium) for juicy, tender results.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Skewers burning on the grill | Wooden skewers are dry and exposed to direct heat | Soak wooden skewers in water for at least 20–30 minutes before grilling. If using metal skewers, lightly oil them before use |
| Kabobs sticking to the grill | Grill grates or ingredients not properly oiled | Lightly oil the grill grates before cooking and brush the kabobs with oil before placing them on the grill |
| Meat undercooked inside | Heat too high or pieces too large | Cut meat into even 1–2 inch pieces and cook over medium heat. Use a thermometer: 165°F for chicken, 145°F for beef |
Frequently asked questions
Kababs or kofta kababs are similar to shish kabobs and yet, not the same. Both are cooked on the grill. Kabab is ground meat cooked on skewers, while shish kabobs are made with pieces of meat on skewers, most commonly with vegetables as well.
Both are Middle Eastern dishes, and both have some similarities in spices. But shawarma is made on a rotating spit, while shish kabobs are grilled on skewers.
Both are grilled. Shish kabobs are made with pieces of beef, while shish tawook is made with chunks of chicken. They both have some similarities in spices but with different flavor profiles.
The best cuts are steak cuts such as top sirloin, ribeye, beef tenderloin, or strip steak. These don’t take long to cook, and you can eat them medium-rare or medium. Do not use stew meat or other meats better suited for slow cooking.
When it comes to shish kabobs, the marinade is an essential component for adding flavor and tenderness to your meat and vegetables. While there are countless marinade recipes available online, it’s important to remember that you can always customize your marinade depending on your personal preferences. Whether you prefer a sweet and tangy marinade or a spicy one, the key is to select ingredients that complement each other.
Yes, marinating for at least 30 minutes and up to 24 hours will infuse your kabobs with flavor. Just be sure to store them in the fridge while they marinate.
Shish kabobs can be made with a variety of meats and vegetables. Popular options include beef, chicken, or lamb combined with bell peppers, onions, zucchini, mushrooms, and cherry tomatoes. You can also add pineapple for a sweet flavor or use shrimp for a lighter option. The key is to cut everything into similar sizes so it cooks evenly.
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These steak kebabs are perfect for grilling season! I can’t wait to try them — the marinade has all my favorite flavors!