Follow the procedure described below, using one of these marinades:
Yogurt or buttermilk Marinade, 585
Tandoori Marinade, 584
Balkan Marinade, 585
Shish kebab originated as a Turkish dish of skewered marinated lamb grilled over a charcoal fire, but today we cube and skewer just about anything from beef, poultry, pork to vegetables and call them kebabs. Create your own versions by using marinades or glazes such as Teriyaki Marinade, 586, or Orange Molasses Glaze, 583. The meat and vegetables are first lightly oiled, to prevent sticking, and then seasoned. As with all tender cuts, beef kebabs should not be cooked beyond medium, or they will become tough and dry.
For any meat kebabs, the meat is cut into 1 ½ - inch cubs, which are marinated, refrigerated, for 2 to 3 hours, then wiped dry and threaded on skewers, close together if the meat is to be rare, widely spaced for well- done; bits of bacon or bay leaf may be inserted between the pieces of meat to add flavor. Kebabs are grilled or boiled about 3 inches from the heat source about 8 to 12 minutes total according to taste. If using wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
Kebabs lend themselves perfectly to picnics- presoaked in a savory marinade, they can be grilled over an open fire and served straight from the skewers on Flatbread, 607. Or the grilled cubes may be slipped off the skewers onto a bed of rice, kasha, or bulgur, or served on parsley, watercress, or shredded lettuce.
Alternate meat cubes with an assortment of vegetables such as grape or cherry tomatoes, green pepper slices, mushrooms, and onions, or with pineapple or stuffed olives. The vegetables can be skewered separately and cooked at the side of the grill, where the heat is less intense.