Summertime Shish Kebabs {on my plate}


While the calendar still says it’s spring, the mercury’s rising around here to summertime temps. And school’s ending this week. And we just celebrated Memorial Day. So that summertime feel is definitely in the air. We welcomed it with a yummy dinner this week–shish kebabs. With the whole meal done on the grill, it was nice not to have to heat up the kitchen for a change. And they were delicious! Unfortunately, the kids’ taste buds weren’t as excited as ours were, but they did eat a little off the kebabs. I think had I done chicken or shrimp instead, with a few different veggies, they would’ve gobbled them right up. I’m keeping that in mind for later meals. To round off our summertime meal, we had grilled corn-on-the-cobb and watermelon. (Yes, the kids ate both of those items right up! Especially my son, who’s a big fruit eater.)

I used the great recipe here for my marinade, but had to make a few modifications because I was missing some ingredients. I think the recipe as written sounds great, too, so if you have everything on hand, go for it! I’m recreating the recipe below, except with my changes, for your convenience.

Summertime eats: shish kebabs, grilled corn and watermelon

Summertime eats: shish kebabs, grilled corn and watermelon

Beef Shish Kebabs

(serves 4)

About a pound (maybe a little less) of beef stew meat, cubed

onion, cherry tomatoes and zucchini, cut to the same diameter as the cubes of beef (your vegetables may vary)

metal or wooden skewers (soak the wooden skewers overnight in water* we didn’t do this and totally should have)

coarse sea salt and fresh ground pepper to taste


1/3 cup olive oil

1 Tbsp. of honey (I just realized I accidentally omitted this; am leaving it so no one else makes the same mistake)

1 medium onion,  diced

4 cloves of garlic, minced

1 cup of water

Worcestershire sauce (not sure how much I used, I eyeballed it)

1 Tbsp. sweet paprika

4  Tbsp. chopped fresh oregano or thyme leaves

1/2  tsp. of black pepper

salt to taste

Rinse and pat dry your beef. In a large container or sealable bag, add all of the marinade ingredients. Reserve some of the marinade for basting. Add beef to the marinade and seal. Ensure all the beef is covered and refrigerate for 4 to 6 hours. Remove from the fridge an hour before grilling so as to allow the beef to return to room temperature. Prepare your vegetables for the kebabs. To make the kebabs, skewer a cube of beef, then alternate with a different vegetable between each cube of beef. Repeat until all your ingredients have been used and discard the marinade. Season kebabs with coarse sea salt and ground pepper. Cook for 5 minutes/side on a hot grill or until all sides are seared. Brush on reserved marinade and serve.


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