Shish Kabobs
Ingredients
- Beef
- Jumbo prawns
- Peppers
- Onions
- Mushrooms
- Veggie spray
- Ketchup
- Horseradish
- Lemon juice
Instructions
- Assemble your ingredients. Wash your peppers and heat up the BBQ. Set up your cutting boards.
- Cube the beef to about 1” square pieces. Cut the peppers into bite-sized pieces and the onions into thick wedges. Use mushrooms that have very short stems or break off the stems and only use the caps. De-shell the prawns but leave the tails on. It’s very important here to count the pieces that you have. You want to have equal amounts of all pieces.
- Assemble your skewers. I try to make sure that the first and last piece on each skewer is a piece of meat as it tends to hold everything together and stops things from falling off the skewer. You can use stainless steel skewers or bamboo skewers. The advantage of stainless steel is that they are reusable, but the disadvantage is that they get very hot! Use some artistic creativity and assemble your skewers with varying pieces of different colours to make a nice presentation.
- Spray down all 4 sides with veggie spray and transfer to the BBQ. You’re going to want to monitor these closely as they won’t take long to cook and you’ll need to turn them frequently to avoid burning them. Be sure to use oven mitts or gloves when turning them. As I was using prawns, I used them as the ‘timer’ to let me know when the kabobs were ready. Once they turn red, they are done.
- That’s it! All in all it took me about 15 minutes of prep time and about 7-8 minutes of cooking time. These came in at about $7.50 per kabob but would have come in much cheaper if I’d left out the prawns.
- Let the skewers cool before serving; we don’t want to burn anyone’s fingers!
- Serve with a side pot of BBQ sauce and seafood sauce for dipping. To make the seafood sauce, use 5 parts ketchup to 1 part horseradish and a squeeze of lemon juice. Use a fork to remove the pieces from the skewers at the table and dip the beef and prawns.
A hearty and delicious meal with no dishes? Sign me up!
I love shish kabobs. The jury’s out on whether they are kabobs or kebobs, but it doesn’t matter and I don’t care. They’re quick, easy, versatile and virtually no dishes to clean afterwards.
Traditionally, shish kabobs are Mediterranean cuisine, primarily from the Middle East. Pieces of meat, skewered and cooked over an open fire. As with so many recipes, they have evolved over time and made their way across the world for all to enjoy.
I think that what I love about these the most, besides eating them, is how little prep time there is and how easily they can be whipped up for a tasty meal any day of the week. I prepped these ones in the afternoon, stored them in the fridge and flashed them up on the BBQ during a 15-minute intermission of a hockey game a little while ago.
I usually make sure to have the ingredients on hand when I go camping because they are great on the BBQ or the open fire. I do like the fire because it adds a smokiness to them that I don’t get from the BBQ. You can use whatever you like for meat: beef, chicken, lamb, pork and whatever you like for veggies. I opted for beef, jumbo prawns, red, orange and green peppers, mushrooms and onions for these.
