Beef or Lamb Shish Kabobs

Recipe for beef or lamb kabobs, plus variations with chicken and scallops.

Ingredients

• 1/4 cup dry red wine
• 2 scallions, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crumbled
• 2 tablespoons olive oil

• 2 tablespoons water
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound boneless beef chuck or leg of lamb, cut into 1 1/4-inch cubes

How to make it  1 hour, 10 minutes



• 1

  In a large, self-sealing plastic bag, mix together all ingredients except beef. Add beef, seal, turn to coat, and refrigerate at least 4 hours or overnight.
• 2

  Preheat the grill or broiler. Pat beef dry and thread on 4 skewers, spacing evenly.
• 3

  Grill kabobs over moderately hot coals for 10 to 12 minutes for medium-rare to medium, basting frequently with the marinade and turning once. Or broil 4 inches from the heat for 10 to 15 minutes for medium-rare.

Variations:

Chicken Kabobs
Prepare as directed, but use the following marinade: 1/3 cup lemon juice, 2 chopped scallions, 2 tablespoons each soy sauce, Dijon mustard, and olive oil, and 1/4 teaspoon hot red pepper sauce. Substitute 1 pound skinless, boneless chicken breasts for beef. Marinate at least 4 hours or overnight in the refrigerator. Grill over moderate coals or broil 4 inches from the heat until no longer pink when cut — 8 to 10 minutes. Makes 4 servings.

Scallop Kabobs
Prepare as directed, but use the following marinade: 1/4 cup soy sauce, 2 chopped scallions, 1/3 cup orange juice, 2 teaspoons grated fresh ginger, 2 tablespoons each olive oil and grated orange zest, and 1 clove minced garlic. Substitute 1 pound sea scallops for beef. Marinate 30 minutes to 1 hour. Grill over moderate coals or broil 4 inches from the heat until opaque white when cut — 5 to 6 minutes. Makes 4 servings.