Official Shish Kabob thread
02-08-2009, 10:39 AM
#1
The Box
Thread Starter
Official Shish Kabob thread
How do you guys make 'em? What's your special way?
I made some last night, marinated for about a day (I usually like to do at least 2 days).
I cook it on a little grill I bought for $18.
Some of my friends have a "mangal" as we call in Russian - not sure what it would translate to but here's what it looks like:
I typically use a lot of salt and pepper.
1 shot of vodka
1 shot of vinegar
splash a little bit of wine
A LOT of onions
Soak it in seltzer water..
02-08-2009, 10:42 AM
#2
Go Giants
akabob?
02-08-2009, 11:02 AM
#3
Team Owner
I'll be over at 6.
02-08-2009, 05:07 PM
#7
The Third Ball
Join Date: Sep 2002
Location: Los Angeles, Ca
Age: 45
Posts: 49,124
Received 4,824 Likes
on
2,571 Posts
Persian Kabob > *
Trending Topics
02-25-2009, 09:03 PM
#8
One on the right for me
I usually only use lamb. Marinade in olive oil, red wine vinegar, salt, pepper, and I think thyme. Then just have peppers, mushrooms, onions, etc. Cooked rare. Tastes good.
02-25-2009, 09:08 PM
#10
Senior Moderator
02-27-2009, 04:53 PM
#12
Moderator
Join Date: Oct 2004
Location: Not Las Vegas (SF Bay Area)
Age: 39
Posts: 63,174
Received 2,773 Likes
on
1,976 Posts
02-27-2009, 06:05 PM
#13
is learning to moonwalk i
Looks damn good.
My parents to a basic marrinade of salt, pepper, onions, a little oil and some lemon.
When I make koubideh kabobs (ground beef) I mix in salt, pepper, onion (pureed), lemon, garlic and chopped parsley.
My parents to a basic marrinade of salt, pepper, onions, a little oil and some lemon.
When I make koubideh kabobs (ground beef) I mix in salt, pepper, onion (pureed), lemon, garlic and chopped parsley.
03-03-2009, 01:52 PM
#14
The Box
Thread Starter
Lamb is definitely a better way to go. There's a small Middle Eastern place on the South side of town that has Lamb legs for a decent price. I get that sometimes as well.
03-03-2009, 09:13 PM
#18
Senior Moderator
can some chicken be used instead of beef/lamb? Also do you guys add the veggies at the start of cooking or halfway through?
03-03-2009, 09:34 PM
#19
Sure can use chicken. I cook mine all at once as shown in the pic above, those are pork kebabs, the key is to turn them lots and usually by the time the veggies are just right, the meat is just right too, just try to cut it in consistently sized cubes. When the meat's cubed up like that it doesn't take very long to cook.
03-03-2009, 11:41 PM
#20
One on the right for me
I've done chicken and beef in addition to lamb. I just add the veggies in the beginning - obviously don't cut them super small. Some things will get done sooner but it isn't a big deal. Mushrooms are fucking awesome on the bbq.
I won't use the same marinade - I don't think the red wine vinegar and olive oil would be good on chicken and/or steak. For the steak I usually just do a simple olive oil, salt, pepper. Or you can do a balsamic, Worcestershire, and oil marinade.
I won't use the same marinade - I don't think the red wine vinegar and olive oil would be good on chicken and/or steak. For the steak I usually just do a simple olive oil, salt, pepper. Or you can do a balsamic, Worcestershire, and oil marinade.
Last edited by subinf; 03-03-2009 at 11:43 PM.
07-17-2009, 05:55 PM
#25
Moderator
Join Date: Oct 2004
Location: Not Las Vegas (SF Bay Area)
Age: 39
Posts: 63,174
Received 2,773 Likes
on
1,976 Posts
What is it and how did you make it.
07-19-2009, 08:54 AM
#27
Team Owner
iTrader: (4)
We usually make them once a month with some vege stir fry or something. Usually it's just beef. But occasionally I would add some peppers and mushrooms.
Typically we would marinate the beef for at least a day. 3 minutes a side and enjoy.
10-26-2009, 03:31 PM
#30
Moderator
Join Date: Oct 2004
Location: Not Las Vegas (SF Bay Area)
Age: 39
Posts: 63,174
Received 2,773 Likes
on
1,976 Posts
zOMG
10-26-2009, 04:05 PM
#31
Whats up with RDX owners?
iTrader: (9)
You're making me hungry.
10-26-2009, 05:51 PM
#32
Go Giants
Sheesh...Kabab
10-26-2009, 07:07 PM
#33
is learning to moonwalk i
10-26-2009, 07:39 PM
#34
The Box
Thread Starter
Those were custom made by a welder I know...once in a while I also see them pop up on ebay.
The wood handle ones are good if you have a grill that's not so wide. My other one, they are perfect for.
The wood handle ones are good if you have a grill that's not so wide. My other one, they are perfect for.
04-06-2010, 08:28 PM
#36
Whats up with RDX owners?
iTrader: (9)
This is not a good thread to read when your stuck at work and starving
05-24-2010, 11:39 PM
#37
Needs more Lemon Pledge
Vas, What cut of beef are you generally using for the meat?
05-25-2010, 12:49 AM
#38
Moderator
Join Date: Oct 2004
Location: Not Las Vegas (SF Bay Area)
Age: 39
Posts: 63,174
Received 2,773 Likes
on
1,976 Posts
that looks soo dericous 
05-25-2010, 09:14 PM
#39
The Box
Thread Starter
I actually use Pork most of the time unless someone comes over that doesn't eat pork.
Usually get pork shoulder or something...after it marinades for a while it doesn't really matter.
We also get lamb leg sometimes.
Usually get pork shoulder or something...after it marinades for a while it doesn't really matter.
We also get lamb leg sometimes.
05-25-2010, 11:04 PM
#40
Needs more Lemon Pledge