Shish Kebab

Shish kebab done right starts hours before the grill heats up. Cubed beef soaks for 3 to 4 hours in a tangy marinade of oil, vinegar, soy sauce, garlic, lemon juice, and basil. That long soak tenderizes the meat and drives flavor all the way through each cube.

The skewers alternate beef with whole mushroom caps, quartered tomatoes, bell pepper chunks, and onion wedges. Each vegetable brings a different texture and flavor that chars beautifully over the heat.

Basting with the reserved marinade as the skewers cook builds a glossy, caramelized glaze on the outside of the beef. Keep turning and brushing until you get those dark grill marks and the vegetables soften at the edges.

Pro Tips

• Cut the beef into even 1½-inch cubes so they cook at the same rate
• Use metal skewers or soak wooden ones for 30 minutes so they don’t burn
• Don’t push the ingredients too tightly together on the skewer. A small gap allows heat to circulate evenly
• The vegetables cook faster than the beef. If you prefer them less charred, thread them on separate skewers

Variations

• Swap beef for lamb cubes for a more traditional Middle Eastern kebab
• Add chunks of zucchini and red bell pepper for more color
• Serve over saffron rice with a side of tzatziki or chimichurri