Well, I just searched for the word kebab on wikipedia and got smacked in the face with too much overwhelming information. I wanted to start with some really interesting and unknown facts about the origin of the word kebab. But, turns out, it’s just skewered meat. Any kind of meat. Or vegetable. And shish kebabs, well, they pretty much mean the same thing. Kebabs are loved by all cultures, making the different cuisines where kebabs are found multifarious. So, here’s an example of some good old fashioned American kebabs. Our favorite summer treat.
I have been sitting on this recipe for quite a long time. And I do have to give some credit to my friend Shea who I first saw use this trick. We get a lot of compliments on our kebabs when we make them or bring them to people’s homes (do you know kebabs are a good take and go? Just put them in a big lasagna pan all prepared, fire up the grill at your friends house and Boom!). Basically, it’s the shortcut of shortcuts. Here are the directions broken down for you, real simple.
1. Buy Good Seasons seasoning packets.
2. Make kebabs of your favorite meats and vegetables. (I recommend putting all the same meat/veggie on each kebab so that you can do the correct amount of cooking time for each unique meat/vegetable). Some people like to soak wooden kebab sticks. I think it helps to not dry the meat. If you are doing this, only soak the ones you know you will use. They can go to waste very easily for overestimating (and then can mold if they are too mosit and hang around too long, not that I ever did that;)
3. Place kebabs in deep lasagna dish. Have another lasagna dish ready and empty.
4. Drizzle kebabs with olive oil.
5. Sprinkle kebabs generously with Good Seasons packet. I would say one packet for about five full kebabs. Be generous and try to distribute it as evenly as you can. Turn them as you sprinkle.
6. Once you have let them sit for a little bit (half hour or so) transfer them to another baking dish and then take the first one and drizzle the oil and seasoning that dripped to the bottom. Good way to maximize your flavoring!
7. Grill kebabs. Make sure to burn the onions, peppers and mushrooms. YUM!
8. Take apart all kebabs and mix everything into one (or both) of the casserole dishes you prepared them in.
9. Pass around the vat of meat and veg to your friends.
10. Serve with side salad (we did a watermelon and basil one Michael made, yum) or rice or just some good bread!
Here’s the last vat of kebab goodness we had at our camp with the Cox family. JT was especially thrilled because there was lamb included on these kebabs. We don’t mess around when it comes to food, you know?
- Herbed Greek Lamb Kebabs grab barbecue spotlight – opa! (metronews.ca)
- Mango Pork Kebabs (potsandplots.wordpress.com)
- Eat: The Kebab Combination Generator (nytimes.com)
- Middle Eastern Meal with Starters, Kebabs & Drinks for Two or Four at Soho Restaurant & Cafe in Astoria (Up to 66% Off) (bxcheapskate.com)