4.7 from 182 votes
Shish Kabob
Shish Kabob features marinated top sirloin steak cubes and vibrant bell peppers and onions, seasoned with a mix of garlic powder, nutmeg, cardamom, allspice, and paprika. The meat and vegetables are skewered and grilled to develop a juicy interior and charred exterior, delivering a balanced combination of spice and smoky flavor.
Prep Time
20 mins
Cook Time
10 mins
Inactive time for marinating
30 mins
Servings:
10
people
Calories:
2737 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
For the Skewers
- 2 1/2 tsp garlic powder
- 1 1/2 tsp ground nutmeg
- 1 1/2 tsp green cardamom ground
- 1 tsp allspice
- 1 tsp paprika
- salt
- black pepper more for later, freshly ground
- 3 lb top sirloin steak cut into 1 1/2-inch cubes, or beef tenderloin fillet
- 1 red onion large
- 2 green bell pepper
- 2 red bell pepper or orange bell pepper
For the marinade
- 1 red onion thinly sliced, large
- 2 lemon juiced
- 1 cup extra virgin olive oil
- 1 cup red wine dry
Instructions
At Least 1 1/2 Hours Before Cooking:
- Make the spice rub. In a large bowl, mix together the garlic powder, nutmeg, cardamom, allspice, paprika, and a very generous pinch or two of salt and pepper.
- Season the meat. Add the meat to the bowl with the spice rub. Use your hands to rub the spices into the meat, coating the meat in the spices.
- Prepare the marinade. In a large and deep baking dish or Tupperware container, combine the red onions, lemon juice, olive oil and red wine. Add the seasoned meat and use your hands to work the marinade into the meat. Cover and refrigerate for at least 30 minutes (preferably 2 to 4 hours, or overnight for a tougher cut of steak).
- Get ready. Remove the meat from your fridge for one hour before grilling. If you’re using bamboo or wooden skewers, soak them in water for at least one hour to prevent sticking. Cut the onion and bell peppers into pieces that are roughly the same width as the meat.
Cup of Yum
30 Minutes Before Serving:
- Preheat your grill. Lightly oil the grates of a gas grill and heat for 10 minutes on high.
- Prepare the skewers. Thread the meat, onion pieces (discard the slices from the marinade as they’ll be too thin), and bell peppers onto the prepared skewers. Alternate until you run out of meat–I do about 4 pieces of meat per skewer with the vegetables nestled in between. Hold onto the marinade as we’ll use it later. Season the skewers with more freshly ground black pepper.
- Grill. Place the shish kabobs on the grill. Cook, turning occasionally and brushing the meat a couple of times with the marinade as you go. They’ll be done in 8 to 10 minutes, depending on how hot your grill is and how well-cooked you like your meat.
- Rest before serving. Remove from the heat and transfer to a serving platter. Allow 5 minutes for the kabobs to rest before serving. Enjoy!
Notes
- Marinate the meat for 2 to 4 hours, or overnight for tougher cuts to enhance tenderness and flavor.
- Allow the meat to come to room temperature before grilling to ensure even cooking and retain juiciness.
- Soak wooden skewers in water for at least an hour to prevent burning during grilling.
- Cut vegetables to similar size as meat cubes for uniform cooking on skewers.
Nutrition Information
Calories
273.7kcal
(14%)
Carbohydrates
8.4g
(3%)
Protein
31.2g
(62%)
Fat
10.6g
(16%)
Saturated Fat
3.4g
(17%)
Potassium
649mg
(14%)
Fiber
2.2g
(9%)
Sugar
3.2g
(6%)
Vitamin A
931.7IU
(19%)
Vitamin C
62.6mg
(70%)
Calcium
47.1mg
(5%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 10 people
Amount Per Serving
Calories 2737
% Daily Value*
| Calories | 273.7kcal | 14% |
| Carbohydrates | 8.4g | 3% |
| Protein | 31.2g | 62% |
| Fat | 10.6g | 16% |
| Saturated Fat | 3.4g | 17% |
| Potassium | 649mg | 14% |
| Fiber | 2.2g | 9% |
| Sugar | 3.2g | 6% |
| Vitamin A | 931.7IU | 19% |
| Vitamin C | 62.6mg | 70% |
| Calcium | 47.1mg | 5% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.