Shish Kabobs Recipe
available in beef, lamb, or chicken (Tawook)
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Ingredients
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Protein & Marinade
Vegetables & Skewer Components
Finishing & Serving
Method
Protein & Marinade
- 1
Choose and Prepare Protein
Select your protein: beef, lamb, or chicken. Trim excess fat and cut into 1–1.5 inch cubes. Pat the cubes dry with paper towels.
- 2
Make Marinade
In a large bowl combine olive oil, lemon juice, minced garlic, paprika, cumin, coriander, oregano, black pepper, salt, and optional cayenne. If using chicken Tawook, whisk in the yogurt to make a tangy, tenderizing marinade.
- 3
Marinate
Add the cubed protein to the marinade and toss until evenly coated. Cover and refrigerate for at least 1 hour for beef/lamb or 2 hours for chicken. For best flavor, marinate beef/lamb 4 hours or up to overnight; chicken up to 8 hours. Remove from fridge 20–30 minutes before grilling to come toward room temperature.
Vegetables & Skewer Assembly
- 4
Prep Vegetables
While the protein marinates (or just before grilling), wash and cut bell peppers into 1–1.5 inch squares, core and cut red onion into similarly sized wedges, halve large cherry tomatoes if desired, and slice zucchini into 1/2-inch rounds. Keep pieces uniform in size so they cook evenly.
- 5
Soak Skewers (if wooden)
If using wooden skewers, submerge them in water for 30 minutes to prevent burning. Metal skewers do not require soaking.
- 6
Assemble Kabobs
Thread the marinated meat and vegetables onto skewers, alternating pieces (meat, pepper, onion, tomato, meat, etc.) leaving about 1 inch free at each end. Do not pack too tightly; leave small gaps so heat circulates and items cook evenly. Reserve any leftover marinade for basting (do not use raw marinade as a sauce unless boiled).
Grilling & Finishing
- 7
- 8
Grill Kabobs
Place skewers on the hot grill. Cook for approximately 8–12 minutes for chicken (until internal temp 165°F/74°C), 8–12 minutes for beef or lamb for medium-rare to medium depending on cube size (target 125–135°F for medium-rare beef, 135–145°F for medium), turning every 2–3 minutes so all sides brown evenly. Brush lightly with reserved marinade or extra olive oil while grilling. Vegetables should be tender-crisp and slightly charred.
- 9
Rest
Transfer skewers to a cutting board and let rest 5 minutes so juices redistribute and proteins finish cooking.
- 10
