Need an easy, make ahead dinner? Want something flexible, healthy, and delicious? Shish Kebab is the answer!
A common meal in places around the Mediterranean and the Middle East, shish kebab is a combination of meats and vegetables, skewered and grilled. Although many people think of it as a lamb dish, it’s just as good with chicken, beef, even shrimp. And while I grew up with mushrooms, tomatoes, sweet pepper and onion as the vegetables, you can substitute whatever you prefer here too. It’s the ultimate adaptable meal – and it’s naturally gluten free!
Ingredients
2 chicken breasts, cut into 2-inch (5 cm) cubes
500 gr mushrooms, cleaned
2 sweet peppers, cubed
2 onions (sweet white or red) cut into chunks
Cherry tomatoes
Lime juice
Fresh or dried dill, marjoram, or rosemary (or a combination)
Semi-dry white wine
Wooden or metal skewers. Wooden skewers should be soaked in water for about 10 minutes before threading.
Thread the meat and vegetables onto the skewers, alternating ingredients. No special order is required, but I find it best to put mushrooms or peppers on the end.
Line up the skewers in a dish for marinating. I find that a brownie pan or other large glass baking pan works well. Pour about ½ cup each of lime juice and wine over the skewers, adding more if needed to cover the bottom of the marinating pan. Then sprinkle a total of 2 Tablespoons of herbs over the top and cover the pan. Marinate the skewers for at least 30 minutes and up to 24 hours in the refrigerator.
Grill the skewers until the meat is done – generally about 10-15 minutes but it will vary with the heat of your grill.
Serve with rice pilaf and a vegetable dish like my summer salsa or fennel-mango salad. These kebabs are so good and gluten free – they are always a hit!
Here's a one-minute video of me making the kebabs. As you can see, it's not very scientific - but it is fun! This is a good way to get kids interested in cooking, too.