Beef or Lamb Shish Kabobs

[quicklook-recipe prep_time=”60 min” cook_time=”10 min” serves=”4″ details=”” ] Recipe for beef or lamb kabobs, plus variations with chicken and scallops.

[quicklook-recipe prep_time=”60 min” cook_time=”10 min” serves=”4″ details=”” ]

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

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 10 minutes”]
[step-item number=”1″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Preheat the grill or broiler. Pat beef dry and thread on 4 skewers, spacing evenly.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”277″ calories_fat=”” fat=”17g” sat_fat=”5g” choles=”82mg” sodium=”1,085mg” carbs=”3g” sugars=”” protein=”26g” fiber=”0g”]

    [/nutrition-info]

    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.

    Originally Published in Reader's Digest

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