slo’s FRIDAY 5/23 poll - Shish Kabobs

[disneychrista]

I don’t know the last time I had a kabob.

 

[TiggerTrigger]

They're OK, but they used to be my go-to meal at this one local restaurant before they changed up the menu. It was a steakhouse and they used their trimmings from certain cuts of meat (usually the filet and sirloin) to make the kabob. It was so much cheaper than ordering a steak itself but you got trimmings from great lean cuts of meat cooked to your rareness/doneness preferences. It had many of the traditional veggies as well as marinated portabello mushrooms. Beyond that, it's not a must have thing, but I will eat them if served and will have them with pretty much any protein offered (beef, chicken, venison, pork, shrimp, fish, etc.).

 

[Tuffcookie]

I make shish kabobs with pork. This is the marinade I have been using for 52 years! 1/2 c veg oil, 1 12 oz bottle of beer, 1 teas dry mustard, 1 teas oregano, 1/2 teas salt, 1/2 teas black pepper, 2 Tables minced onion, 1 bay leaf.
Mix all ingredients together. Add cubes of meat, marinade meat over-night. Arrange meat, vegetables, & fruit on skewers. Close to end of cooking, baste the shish kabobs with remainder of marinade. When I make mine, using pork, I also add chopped onion, chopped green pepper, whole mushrooms, tomatoes, and pineapple chunks.

Also: Over the years, I have improved on my kabob making. I found these on amazon several years ago and they eliminate the skewers, altogether. Just load the oblong baskets, secure them shut , and put on the grill.

 

[Micca]

They look nice but too much effort to prep/cook/eat.

 

[Jeannie]

I have a recipe for pork kabobs that is sooo good! Pork tenderloin, mushrooms, bell pepper, zucchini or yellow squash, onion. Marinade is 6T soy sauce (I use low salt), 6T vegetable oil, 1t ground ginger, 8 cloves garlic - finely chopped. Put the cut up pork and veggies in a zip bag with the marinade overnight. Put on skewers and grill for 15-25 minutes, turning once and basting with marinade.

The original recipe called for 1/2 cup of dry sherry in the marinade, and trimmed boned pork shoulder instead of pork tenderloin. I've never used either! It also suggests heating leftover marinade and using it as a dipping sauce.

 

[fla4fun]

I have never had any variety of kabob, so I don’t know if I like them. Aside from green pepper, which I dislike a lot, I don’t have a problem with the ingredients, so I think I would like them.

 

[cabanafrau]

I love them! - Steak, chicken, shrimp, or veggie (no lamb).

Same for me.

I like souvlaki well enough - do you have Jerusalem Shawarma in Ontario? Excellent take out. As for kabobs, it’s kind of a NO for me. The components rarely ever cook evenly and it’s not like the flavors meld together or anything, so really what’s the point? I’d rather have the same ingredients done in a stir-fry.

I have the same problem with the uneven cooking when I make them myself unless I put the meat or shrimp on separate skewers from the veg. When I buy the premade skewers from a local market they cook up just fine with the meat and veg on the same skewer, which I find annoying. Those come at a pretty premium cost so are a rarity for us. I'm much more likely to just make souvlaki seasoned chicken myself and do a pan of grilled veg to go on the side than bother with the whole kebob shenanigans altogether.

 

[LoveDaisy]

I like them as long as only one food item is cooked per skewer, if not I find some items are over cooked and some are undercooked.

 

[Disneylover99]

I like souvlaki well enough - do you have Jerusalem Shawarma in Ontario? Excellent take out. As for kabobs, it’s kind of a NO for me. The components rarely ever cook evenly and it’s not like the flavors meld together or anything, so really what’s the point? I’d rather have the same ingredients done in a stir-fry.

We’ve got tons of shawarma places around us in Toronto and the GTA.
But I’ve never heard of Jerusalem Shawarma.

 

[tvguy]

Love shish kabobs. My wife is not a fan of the typical veggies used in them so we haven't had them in years. I like beef, not sure it it is steak, it is the chunks of beef they have labeled in the meat case as "shish kabob beef chunks".

​

 

[MIGrandma]

I like them. We make them sometimes when we are camping. We do chicken, beef, and vegetables separately.

 

[clappyclaps]

I like them but wouldn't go out of my way to eat them. Usually only bother when someone else has made them, which tends to be for a BBQ which in the UK doesnt happen too often! Probably wouldn't go for pork but would happily go for chicken, beef or lamb.

 

[RedAngie]

I like souvlaki well enough - do you have Jerusalem Shawarma in Ontario? Excellent take out. As for kabobs, it’s kind of a NO for me. The components rarely ever cook evenly and it’s not like the flavors meld together or anything, so really what’s the point? I’d rather have the same ingredients done in a stir-fry.

I like the meat from them and all, but I don't really like eating off the stick or having to fool with that. I'll just take the chunks on a plate, thanks.

Same. I just cook or grill the meats and veggies separately or in a stir fry. Too much effort with a low rate of return to make kebobs.

 

[design_mom]

We like kebabs and make them several times per year. Unless we're specifically going for "pretty preparation" I usually make separate skewers for meat and veggies (usually do onion on both) because then it's easier to control the doneness of each. We usually make chicken kebabs. Sometimes steak or shrimp. I've never tried pork or lamb. But, it seems like there are two things that most cultures have and they're always good: dumplings and meat on a stick!

 

[_19disnA]

Generally not that crazy about them. We have made them in the past on the BBQ when having a party. What I found works best is if you put each item on a separate skewer (meat/mushrooms/onions/etc.) Since they all cook at a different rate, makes it far easily to get the meat done to your liking and not have to burn the other items in the process.

 

[LoveSpringsteen]

I like them, but dislike the prep work. I prefer chicken kebabs and really like the seared peppers and onions from the grill.

 

[MamaMermaid]

Haven't had them in forever but love them!