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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 don't but could buy one, but it's more about the convenience factor if I am going to be doing this on Sunday's to prep my meals for lunch during the week.
I hear you on the ease of use, go for it. You can probably avoid the skewers altogether, just toss the items on a sheet pan in the broiler and halfway through, give them a flip with a spatula.
You could probably get away with cooking a batch for the entire week all on Sunday, although you might decide to marinade it on Saturday and then cook smaller batches throughout the week to keep it "fresher".
Personally, I would grab a cigar and find a grill to use! Good excuse to drink a beer, smoke a cigar and cook on a Sunday. Come to think of it, that sounds like a pretty perfect Sunday to me!
Personally, I would grab a cigar and find a grill to use! Good excuse to drink a beer, smoke a cigar and cook on a Sunday. Come to think of it, that sounds like a pretty perfect Sunday to me!
I had a bourbon fillet kabob last night, meat was over done (restaurant) but it was still tasty
Looks like meat on a stick to me...
you are right, I forgot which thread I was in... Should be in the grill thread. Or the Dinner thread. Or the steak thread. Or the look-at-my-meat thread.
Yesterday was my wife's birthday, we had some friends over and made some Shashlik. Boy was it amazing!! I made some from Pork Tenderloin and some from Beef Sirloin. I marinaded them on Friday night and the outcome was perfection!
Not cheap but those stainless skewers are the best investment you can make for ka bobs. I own the same ones. The bamboo skewers have to be soaked in water before use and still not guaranteed to not burn on the grill.
Oregano
Garlic (granulated is fine)
Salt and pepper to taste.
This is a simple recipe, always use 50% oregano and add the rest to your liking. Add dill or thyme or basil or onion to your liking to bring some extra flavor.
Not cheap but those stainless skewers are the best investment you can make for ka bobs. I own the same ones. The bamboo skewers have to be soaked in water before use and still not guaranteed to not burn on the grill.
Yea thankfully my dad bought those skewers many years ago.
Oregano
Garlic (granulated is fine)
Salt and pepper to taste.
This is a simple recipe, always use 50% oregano and add the rest to your liking. Add dill or thyme or basil or onion to your liking to bring some extra flavor.
You can take the shiskabobs and use the dry rub before hand or mix the seasonings with oil.
If you dry rub the ka bobs make sure you let them sit a while before cooking so the ingredients don't burn when you cook them.
Or, cook the meat without seasoning (maybe light salt and pepper) and combine the seasoning with some evoo and roll the skewers in the mix before serving.
Greek Yogurt, with Greek Seasoning and Greek evoo, is called Tzatziki.
Recipe:
Salt and Pepper to taste
Garlic
Fresh Dill
Cucumber grated
Greek yogurt
Lemon juice.
Take 2 cups yogurt and put in a mixing bowl add 1 TSP garlic, pinch of salt and pepper, 1 TSP fresh dill, 1 TBSP of Lemon juice, 1 half small cucumber grated and drained and 1 TBSP Extra Virgin Olive Oil.
Mix all ingredients together and refrigerate until needed.
Pro Tip: The longer the Tzatziki sits in the fridge the better so plan ahead. Also applies to Shis Ka Bobs. Let the skewers marinate for no less than an hour and up to overnight in the fridge.
To use bamboo no need to soak in water if letting sit overnight the meat will do the job.
Souvlaki aka shiskabobs. Cooked up three sheet pans for the church last night. I'm very particular on how they should be cooked so I don't let anyone near the grill.....
At the end of the grill I leave a cool spot (very low flame to let the sticks finish before removing them).
Vas Privet! How do you marinade your lamb? I tried lamb a few times and can't get it to taste right (gamey taste to to)
Sorry, I'm not as active on here as I have been in the past.
Same marinate, salt/pepper/vinegar/onions, I also add some Shashlik seasoning I picked up from a Russian grocery store. Let it sit for 24 hours or so and marinate it and then put it on the grill.
Lamb isn't for everyone, but it's definitely my favorite for Shashlik.
I agree Lamb isn't for everyone. i personally don't care for it. I have tried making shashlik with lamp a few times and once it came out very good (no gamey taste or smell) but most of the time it has a strong gamey taste to it that I can't stand.
My go to meat for shashlik is pork, always comes out perfect and tastes amazing!
I agree Lamb isn't for everyone. i personally don't care for it. I have tried making shashlik with lamp a few times and once it came out very good (no gamey taste or smell) but most of the time it has a strong gamey taste to it that I can't stand.
My go to meat for shashlik is pork, always comes out perfect and tastes amazing!
07-24-2015, 02:06 PM
The grill is the way to go, otherwise I would try the broiler, I don't think baking would be good for the veggies staying crisp
Looks like meat on a stick to me... 
you are right, I forgot which thread I was in... Should be in the grill thread. Or the Dinner thread. Or the steak thread. Or the look-at-my-meat thread.
Look awesome Nick
