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Wednesday, June 5, 2013

[Tender Shish Kabob(kebab)] Perfect Grill Choice for Summer Barbecue with Dijon-Rosemary marinade

Since we bought a nice grill last year, we've been grilling almost everything. We try to grill at least twice a week, irrespective of the weather. If it rains, Mr. D grills and and brings back in~ even though it's less fun to eat grilled food inside. But, still grilling and eating grilled food are equally fun!

We all know that the classic barbecue meat (and meat products) would be steaks, hot dogs, and sausages. 
This year, apart from the said items, I've been skewing all kinds of meat, shrimp, and fish. I can guarantee that this marinade sauce will turn even a very elastic meat to a super tender melting-in-your mouth meat. One good thing about skewer is that you can skew all kinds of hard vegetables such as bell pepper and onion, along with skewed meat/fish. Skewered grilled meat is shish kebab. As I already mentioned in my last year's pork shish kabab recipe, Shish kebab is a Turkish dish consisting of meat threaded on a skewer and grilled. "Şiş", pronounced shish, meaning "skewer" in Turkish. I'll post at least two more shish kebab (kabob) recipes in coming months. The smell of grilling shish kebab is a sweet torture.

This marinade sauce is just AMAZING. You will love it. As I said, it makes everything so tender. Bet you can't just eat one. :D

Here goes the recipe for beef shish kebab (Shrimp shish kebab recipe will be posted next week)
(adapted from Food Network)

Ingredients for Dijon-Rosemary marinade 
1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 pound sirloin steak, cut into 1-inch cubes
Veggies (of your choice)

Balsamic Basting Vinaigrette for Veggies:
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper


1. If using bamboo skewers, soak them in water for 1 hour to retard charring.

2. Whisk together all of the Dijon-rosemary marinade ingredients (except the meat) in a big container (or bowl if you want). 

3. Toss the cubed steak in the marinade sauce above, until evenly coated. 
Cover and marinate in refrigerator for 2 hours.

4. Cut vegetables into bite-size pieces. Whisk together all of the balsamic basting vinaigrette ingredients.

5. Skewer the ingredients by alternating between meat, onion, bell pepper, and mushroom
6. After assembling the kabobs, brush some oil on the skewered meat and veggies.

7. Place the kabobs on the hot preheated grill directly over the flame or coals. Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness.
You can serve with rice, salad or potato of your choice. I served with Peruvian rice which I learned from a Peruvian friend of mine.

You will be surprised by the "tenderness" of this shish kebab (kabob) :D

Beef Shish Kabob


  1. This Recipe is just simple but looks really delicious! I like your steak sauce recipe and I think this recipe is similar with that one. This sentence is awesome : The smell of grilling shish kebab is a sweet torture.
    I'm gonna try this beef shish this weekend. Thank you Colleen. :)
    P.s. Why did you soak bamboo skewers in the water?

    1. Hi YH,
      this is even simpler than my steak sauce recipe. It's so good, definitely worth trying. But, it's true torture to wait.
      Answer to your question: If you don't soak wooden skewers in the water, they will be burning while you barbecue your shish kabobs. Soaking skewers in the water will stop them from burning :) Hope it answers your question.