Succulent, marinated, char-grilled kabobs of beef, pork, lamb or chicken and grilled vegetables served with white rice and soy sauce.
Char-grilled Kabobs Recipe
Char-grilled Kabobs
Equipment
- skewers
- grill basket for vegetables
- tongs
- charcoal grill
- bowl – for marinade
Ingredients
For the marinade
- ¼ cup olive oil
- ¼ cup soy sauce
- 2 tbsp lime juice – freshly squeezed
- 2 tbs Worcestershire sauce
- 1 tbsp honey
- 1 tbsp garlic – minced
- 2 tsp Dijon mustard
- 1 tsp black pepper – freshly ground
Grill Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 red onion
- 1 portabella mushroom – quartered
- 1 zucchini – cut into 1-inch pieces
- 2 medium tomatoes – left whole
- 1 ear of corn – shucked and cut into quarters
- 1 tsp seasoned salt
- 1 tsp seasoned pepper
- ¼ cup olive oil
If Beef
- 1 pound ribeye, sirloin, or New York strip – cut into 2-inch chunks
If Pork
- 1 pound Boston butt, or picnic roast – cut into 2-inch chunks
If Lamb
- 1 pound boneless lamb shoulder, or lamb sirloin – cut into 2-inch chunks
If Chicken
- 4 boneless, skinless chicken thighs – whole
Other ingredients
- 2 cups white rice – cooked in advance
- 1 tbsp soy sauce – for the rice
Instructions
- Whisk all marinade ingredients into a large glass bowl. Add the chunks of meat into the marinade. Let stand covered in the refrigerator for several hours, or in a vacuum seal back overnight before skewering.
- Remove the meat from the marinade and sprinkle with seasoned salt and seasoned pepper on all sides. Skewer the meat leaving space between each chunk so it will char evenly.
- In a separate glass bowl, toss the vegetables with the olive oil. Add seasoned salt and seasoned pepper.
- Get the grill very hot, around 500℉. Use oak charcoal and a few chunks of mesquite. Grill the meat skewers, turning frequently with the lid open until a thermometer inserted into the meat reads 135 degrees, then remove to a platter.
- Use an oiled grill basket for large mushrooms, zucchini, bell peppers, red onions, and tomatoes. Toss frequently while grilling. Grill until charred, then quickly remove to the platter.
- Let the meat rest for several minutes before serving.
- Serve with cooked white rice and a dash of soy sauce.
PRIVATE NOTES
Nutrition
More Information
Should I grill the vegetable’s separately?
Shish kabobs are skewers of alternating meat and vegetables grilled and served on a skewer. I have learned that by separating them, I have more control over the doneness of the meat and the vegetables. In this char-grilled kabobs recipe, I grill the meat separately on a skewer. I grill the vegetables in a perforated grill pan.
I keep the meat separated from the vegetable, and from each other. Therefore, I get an even char on the meat and don’t overcook the vegetables.
Is this truly a shish kabob?
A shish kabob is American style, with the meat and vegetables cooked and served together on a spit. This char-grilled kabob recipe closer to Turkish style. That is, roasted meat grilled alone on a skewer. You could eat it Shawarma style, serving it off the spit with pita bread.
Food safety
It seems a bit risky to put uncooked meat and vegetables together on a skewer from a cross-contamination perspective. Furthermore, I find that the vegetables keep the meat from charring in between, steaming it at best. So, it ends up overcooked on the outside and undercooked on the inside. In other words, not as delicious as it could be.
What about left-overs?
If you have leftovers, you can dice the meat and vegetables. Use it the next day with the leftover rice to make excellent fried rice.
Reheat it and serve it in a tortilla to make a taco. Add a bit of shredded cheddar and some sour cream to make a delicious lunch.
Related Recipes
Basic Marinade for Grilling
Char-grilled Ribeye Steak
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