Beef or Lamb Shish Kabobs

Quick look

  • prep 60 min    cook 10 min
  • serves 4

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


  • 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.

Nutritional Information(per serving)

  • Calories: 277
  • Fat: 17g
  • Saturated Fat: 5g
  • Cholesterol: 82mg
  • Sodium: 1,085mg
  • Carbs: 3g
  • Protein: 26g
  • Fiber: 0g


    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.

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