Spring has finally sprung in Southeast Wisconsin. While it is still a bit chilly, it's time to fire up the grill and add one of my favorite dinners into the rotation - Shish Kabobs!
Here is what you need to make a colorful, flavorful, and healthy meal perfect for the grill. This recipe makes about 6 Kabobs. We double this recipe and it is enough for the four of us with lots of leftovers for the next day's lunch.
1.5 lbs beef or chicken
4 peppers of any color
1 8oz package button mushrooms
1 large onion
(Other veggies welcome! Zucchini is a great idea or cherry tomatoes. We just don't like grilled tomatoes and our local grocery store was out of zucchini. I know - WHAT?!)
For the marinade:
2/3 c lemon juice
4 TBSP olive oil
3 garlic cloves, minced
1 tsp sea salt
You also need 6 skewers. You can buy wooden ones at the store, but I highly recommend purchasing metal ones. You need to soak the wood ones in water so they do not burn, but they still caught on fire for us.
Mix all marinade ingredients in a large bowl.
Cut the meat into chunks. Make sure they aren't too small as you don't want them falling off the skewers.
Add the meat to the marinade and mix well. Let the meat soak in the delicious juices 8 hours or overnight.
Preheat your grill to medium heat. Cut your veggies. Again, make sure the pieces are large enough so they do not fall off the skewers.
Once you are done chopping, it's time to assemble the kabobs! There is no right or wrong way here. You can put all chicken on some, all peppers on some, or alternate them. That's what I do.
Save the remaining marinade. Toss the kabobs on the grill and brush on the remaining marinade. Cook the Kabobs for approximately 4 minutes per side until the chicken is no longer pink. I LOVE The 'Ove' Glove for flipping them.
Once they are done, bring those babies in and it is time to eat!
Grill these up tonight!