This Is How We BBQ | Shish Kebab
There’s something about cooking over charcoal that makes a meal feel like an occasion. This week, I’m making shish kebab the way I love it most with some of the people I love the most. Beef, chicken, and vegetables all cooked over an open fire and shared with friends. I can't think of a better way to spend a beautiful summer evening.
Shish Kebab:
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Ingredients
Beef Skewers
2-2½ lbs beef filet or top sirloin steak, cut into 1½-inch cubes
2 tbsp extra virgin olive oil
1½ tbsp Arabic 7 Spice
1½ tsp kosher salt
½ onion, finely grated
1 tsp pomegranate molasses, optional
Chicken Skewers
2½-3 lbs boneless, skinless chicken thighs, cut into cubes
2 tbsp extra virgin olive oil
2 tbsp Mama’s Chicken Spice
1 tbsp paprika
½ onion, finely grated
2-4 cloves garlic, grated
1½ tsp kosher salt
Vegetable Skewers
2 red onions
2 red bell peppers
2 green bell peppers
Extra virgin olive oil
Salt to taste
For the Grill
6–8 Roma tomatoes
4-6 jalapeños
Charcoal
Sumac Onions
1 large red onion, thinly sliced
1 cup roughly chopped fresh parsley
1-2 tbsp sumac
Juice of 1 lemon
2 tbsp extra virgin olive oil
Salt to taste
Instructions
Marinate the Beef & Chicken
Add the cubed meat to a large bowl with the olive oil, Arabic 7 Spice, salt, grated onion, and pomegranate molasses. Mix thoroughly until all of the beef is evenly coated. Cover and refrigerate for 4–8 hours.
Add the chicken thighs to a separate bowl with the olive oil, mama’s chicken spice, paprika, grated garlic, grated onion, and salt. Mix thoroughly, cover, and refrigerate for 4–8 hours.
Make the Sumac Onions
Combine the thinly sliced red onion, parsley, sumac, lemon juice, olive oil, and salt.
Toss everything together, gently massaging the sumac and seasoning into the onions. Taste and adjust the lemon, sumac, and salt as needed. Set aside or in the fridge until ready to serve.
Prepare the Skewers
Cut the red onions and bell peppers into large, similarly sized pieces. Place in a large mixing bowl and lightly coat with olive oil and salt. Thread the vegetables onto their own skewers, alternating between red onion, red bell pepper, and green bell pepper.
Thread the beef onto separate skewers, followed by the chicken on its own skewers. Keep the pieces relatively close together.
Leave the Roma tomatoes and jalapeños whole for grilling.
Prepare the Charcoal Grill
Light the charcoal and allow it to burn until the coals are glowing hot with a light coating of ash. Spread the coals into an even layer beneath the area where you’ll be cooking. You want strong, direct heat so the skewers develop plenty of char without spending too long on the grill.
Grill the Vegetables
Place the tomatoes, jalapenos, and the pepper and onion skewers first as they take the longest to cook. Flip every couple minutes until blistered and softened on all sides. Then remove or place on the cooler side of the grill
Grill the Chicken & Beef
Place the chicken skewers over the hot charcoal and cook for approximately 12–15 minutes, rotating every couple minutes. The outside should develop plenty of dark, charred edges while the inside remains juicy. Then slide over to the cooler side of the grill.
Place the beef skewers directly over the hot charcoal. Cook for approximately 8–10 minutes, rotating every couple of minutes so the meat develops a deep char on all sides.
Assemble
Line a large platter with pita bread.
Arrange the beef, chicken, and vegetable skewers over the bread along with the charred tomatoes and jalapeños. The bread underneath will catch all of the juices coming from the meat and vegetables.
Add the sumac onions to the platter and serve everything hot with any additional sides you like and enjoy