Official Shish Kabob thread
05-26-2010, 07:48 AM
#41
The Box
Thread Starter
I usually use 2-3 big onions for a 8-10lb batch. Lots of salt, lots of pepper. I do it by layers. Lay down the meat, put in salt, pepper and onions, more meat, salt, pepper, onions, etc.
Once I get all the meat cut up, I put in two big spoons of mayo and put in about a cup of vinegar. Feel free to add any additional spices. On my batch this weekend, I added some basil and steak seasoning. Once all of it is in there, than I mix it all together, spend a few minutes mixing and "massaging" the spices/vinegar/mayo into the meat.
That's pretty much it. I let it sit for a few days. The morning before I grill it, I add some seltzer water. The carbonation gets into the meat and it becomes a little juicer. Sometimes I add a shot of vodka in the mixing process, mainly it keeps the color red.
Big difference is what kind of grill you make it on. I hate it when I use my gas grill, the meat sticks to the grate and sucks the juice out. That's why I got the little one in the pictures above, when the meat hangs it cooks better. I also use the remaining marinade to spray onto the kabobs as they're cooking.
Main point is to not over cook it. You don't want them coming out very dry. With marinading for so long, I'm not worried about it being slightly undercooked.
Let me know if you make it. First few times I did it, it didn't turn out that great but after years of experience, it becomes much better...
Once I get all the meat cut up, I put in two big spoons of mayo and put in about a cup of vinegar. Feel free to add any additional spices. On my batch this weekend, I added some basil and steak seasoning. Once all of it is in there, than I mix it all together, spend a few minutes mixing and "massaging" the spices/vinegar/mayo into the meat.
That's pretty much it. I let it sit for a few days. The morning before I grill it, I add some seltzer water. The carbonation gets into the meat and it becomes a little juicer. Sometimes I add a shot of vodka in the mixing process, mainly it keeps the color red.
Big difference is what kind of grill you make it on. I hate it when I use my gas grill, the meat sticks to the grate and sucks the juice out. That's why I got the little one in the pictures above, when the meat hangs it cooks better. I also use the remaining marinade to spray onto the kabobs as they're cooking.
Main point is to not over cook it. You don't want them coming out very dry. With marinading for so long, I'm not worried about it being slightly undercooked.
Let me know if you make it. First few times I did it, it didn't turn out that great but after years of experience, it becomes much better...
05-26-2010, 10:00 AM
#42
Needs more Lemon Pledge
Awesome. Thanks.
05-26-2010, 10:28 AM
#43
Thanks, I know what to make this weekend 
There's literally a small pool of drool in the corner of my mouth
There's literally a small pool of drool in the corner of my mouth
05-26-2010, 12:51 PM
#45
Needs more Lemon Pledge
Bath tub?
05-26-2010, 04:17 PM
#47
Needs more Lemon Pledge
From the many recipes I see online, Sirloin Steak seems to be the popular choice for beef.
05-26-2010, 04:38 PM
#48
Moderator
Join Date: Oct 2004
Location: Not Las Vegas (SF Bay Area)
Age: 39
Posts: 63,171
Received 2,773 Likes
on
1,976 Posts
05-27-2010, 10:03 AM
#49
The Box
Thread Starter
06-01-2010, 01:29 PM
#51
Needs more Lemon Pledge
Vas,
Well, I made it this weekend.
I used a 2lb piece of Sirloin Steak, and used your general recipe, including the mayonnaise.
I also added garlic powder, chili powder, and cumin.
Marinated the meat for about 24 hours and then grilled it, along with some mushrooms and the onions that were also in the marinade.
Everything was great, although I probably cooked the meat a 'little' too long for my taste, but it was a challenge to get the timing right. Came out Med-Medium well and I would have preferred Medium Rare to Med.
Otherwise, it was
Well, I made it this weekend.
I used a 2lb piece of Sirloin Steak, and used your general recipe, including the mayonnaise.
I also added garlic powder, chili powder, and cumin.
Marinated the meat for about 24 hours and then grilled it, along with some mushrooms and the onions that were also in the marinade.
Everything was great, although I probably cooked the meat a 'little' too long for my taste, but it was a challenge to get the timing right. Came out Med-Medium well and I would have preferred Medium Rare to Med.
Otherwise, it was
06-01-2010, 09:32 PM
#52
Moderator
Join Date: Oct 2004
Location: Not Las Vegas (SF Bay Area)
Age: 39
Posts: 63,171
Received 2,773 Likes
on
1,976 Posts
where was my invitation! 
06-01-2010, 10:37 PM
#53
Needs more Lemon Pledge
*burp* ummm..... Hey miz! Wanna come over yesterday for some sheesh ka bob?
06-02-2010, 12:45 AM
#54
The Third Ball
Join Date: Sep 2002
Location: Los Angeles, Ca
Age: 45
Posts: 49,123
Received 4,824 Likes
on
2,571 Posts
06-02-2010, 10:22 AM
#55
The Box
Thread Starter
Nice! I'm glad it worked out! I always overcooked when I started too. It takes a few times to get it right but then it's
every time.We had the big party on Saturday with the 30lb of pork pictured above.
We used 2 grills:
06-02-2010, 11:37 AM
#56
Needs more Lemon Pledge
Nice meat.
no homo.
no homo.
06-08-2010, 11:54 AM
#57
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
Love this thread, giving me lots of ideas, I may have missed it, but why do you guys add mayo to your marinade?
06-09-2010, 09:41 PM
#58
Needs more Lemon Pledge
Oil.
06-09-2010, 11:15 PM
#59
Moderator
Join Date: Oct 2004
Location: Not Las Vegas (SF Bay Area)
Age: 39
Posts: 63,171
Received 2,773 Likes
on
1,976 Posts
seriously
06-13-2010, 04:52 PM
#62
Needs more Lemon Pledge
I have a Ribeye cut up and marinating right now SouthWest style.
Mayo, vinegar, tequila, salsa fresca, salt pepper, seltzer. Will get lime juice 1 hour before I cook it.
Mayo, vinegar, tequila, salsa fresca, salt pepper, seltzer. Will get lime juice 1 hour before I cook it.
06-15-2010, 02:34 AM
#64
Needs more Lemon Pledge
It was awesome!
I used El Pato, one can yellow and one can green. Next time I would add cilantro, but I forgot this time.
3 minutes on each "side" high heat. I could have gone a bit longer, but after last time overcooking it, I felt it would be better to err on the side of medium rare than medium well.
I put onions in with the meat on the grill and also some mushrooms.
I used El Pato, one can yellow and one can green. Next time I would add cilantro, but I forgot this time.
3 minutes on each "side" high heat. I could have gone a bit longer, but after last time overcooking it, I felt it would be better to err on the side of medium rare than medium well.
I put onions in with the meat on the grill and also some mushrooms.
06-30-2010, 10:21 AM
#65
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
Had Burgandy Marinated Beef Kabobs from our local grocery store chain for Dinner on Monday, they were fantastic, made me think of this thread. GF only bought 3 of them and they were premade so I didn't bother taking pics, but this thread really makes me want to make my own
07-06-2010, 01:26 PM
#67
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
Those look amazing, I need to find a set of those skewers
09-26-2010, 09:55 PM
#68
I decided to try my hand at making kabobs tonight. I mentioned to my fiancée's mom that I wanted to make kabobs some day and she gave me some cheap skewers...
They turned out very well! I was sure I'd mess something up, but my first attempt was a success!
Ingredients:
2 moderately sized tri-tip steaks
1 white onion
2 medium sized yellow crooked neck squash
A handful or so of "gourmet medley potatoes" (from Costco)
KC Masterpiece Garlic & Herb marinade
Prep:
I boiled the potatoes until they were fork tender and let them cool. While the potatoes were cooking, I cubed the tri-tip steaks and thickly sliced the onion and squash. I mixed the beef, onion, and squash together in an eyeballed amount of marinade (I probably used a bit much than necessary). Once potatoes were room temperature, I sliced them up and added them to the mix. I let everything sit for 3-4 hours in the fridge.
I took the mix out an hour before grill time to let everything warm up a little. I built the kabobs, grilled them until things looked done (rotated them periodically), and that's it!
I let them sit for 5-10 minutes, then served and enjoyed!
They turned out very well! I was sure I'd mess something up, but my first attempt was a success!
Ingredients:
2 moderately sized tri-tip steaks
1 white onion
2 medium sized yellow crooked neck squash
A handful or so of "gourmet medley potatoes" (from Costco)
KC Masterpiece Garlic & Herb marinade
Prep:
I boiled the potatoes until they were fork tender and let them cool. While the potatoes were cooking, I cubed the tri-tip steaks and thickly sliced the onion and squash. I mixed the beef, onion, and squash together in an eyeballed amount of marinade (I probably used a bit much than necessary). Once potatoes were room temperature, I sliced them up and added them to the mix. I let everything sit for 3-4 hours in the fridge.
I took the mix out an hour before grill time to let everything warm up a little. I built the kabobs, grilled them until things looked done (rotated them periodically), and that's it!
I let them sit for 5-10 minutes, then served and enjoyed!
!!
set of 6 for $6.99 on clearance. I bought the 6 packages the store had left.
09-27-2010, 09:52 AM
#71
Intermediate
Join Date: Aug 2010
Age: 41
Posts: 28
Likes: 0
Received 0 Likes
on
0 Posts
Had to make the kabobs smaller than normal because there was only a limited amout of materials and we had alot of people who wanted them. For the maranide I just used Olive oil salt and pepper. Brushed it on about two hours before they went on the grill and let them sit in the fridge. Came out super juicy. Although I forgot to take the sticker off of one of the peppers. Adds to the flavor 
07-24-2015, 12:06 PM
#73
Moderator
Join Date: Oct 2004
Location: Not Las Vegas (SF Bay Area)
Age: 39
Posts: 63,171
Received 2,773 Likes
on
1,976 Posts
Want
07-24-2015, 12:37 PM
#75
Moderator
Join Date: Oct 2004
Location: Not Las Vegas (SF Bay Area)
Age: 39
Posts: 63,171
Received 2,773 Likes
on
1,976 Posts
07-24-2015, 12:57 PM
#76
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
Nice thread bump, I made these a while back, marinated the chicken in olive oil and spices
IMG_20140614_132023_zpslr7rkobs.jpg
Chopped fresh red onions and green pep
IMG_20140614_172859_zpsglafym3c.jpg
Had bamboo skewers handy, so I used them
IMG_20140614_173939_zps0vr0akfb.jpg
Done!
IMG_20140614_180600_zpsrcyfefcq.jpg
IMG_20140614_132023_zpslr7rkobs.jpg
Chopped fresh red onions and green pep
IMG_20140614_172859_zpsglafym3c.jpg
Had bamboo skewers handy, so I used them
IMG_20140614_173939_zps0vr0akfb.jpg
Done!
IMG_20140614_180600_zpsrcyfefcq.jpg
The following users liked this post:
Mizouse (07-24-2015)
07-24-2015, 01:17 PM
#77
Needs more Lemon Pledge
Ack, GET OUTTA MA HEAD!
I was JUST thinking about kabobs and Vas' awesome skewers...
I was JUST thinking about kabobs and Vas' awesome skewers...
The following users liked this post:
97BlackAckCL (07-24-2015)
07-24-2015, 01:18 PM
#78
Moderator
Join Date: Oct 2004
Location: Not Las Vegas (SF Bay Area)
Age: 39
Posts: 63,171
Received 2,773 Likes
on
1,976 Posts
Thinking about this thread. I need to reread it. Good idea for a "clean" eats lunch
07-24-2015, 01:29 PM
#79
Moderator
Join Date: Oct 2004
Location: Not Las Vegas (SF Bay Area)
Age: 39
Posts: 63,171
Received 2,773 Likes
on
1,976 Posts
I know it's not ideal, but could these be made in an oven?
07-24-2015, 01:46 PM
#80
Needs more Lemon Pledge
Miz, do you not have access to even a cheapo charcoal grill?
I think you "could" make them in the oven, but for me, the reason to do this on the grill is the great fire-cooked flavor the grill imparts.
If you were to try this, I might recommend using the broiler with the rack at middle or lowest setting rather than "baking" them.
I think you "could" make them in the oven, but for me, the reason to do this on the grill is the great fire-cooked flavor the grill imparts.
If you were to try this, I might recommend using the broiler with the rack at middle or lowest setting rather than "baking" them.