Back to the basics - Shish kabob

Village Idiot · December 2012

Nothing special but I like that the tomatoes, bell pepper, and jalapeño slices came from the garden.

Filet mignon meat was marinated in JD Smokehouse BBQ sauce, bourbon, brown sugar and garlic powder.

travisstrick · December 2012

Looks good. One of my favorite meals.

Griffin · December 2012

Simple but still oh so good. Nice job.

SamFerrise · December 2012

Shish Kabobs are made with lamb. You have Beef Kabobs. One of my Arab friends gave me a tip for tender Shish Kabobs. Smear the kabobs with peanut butter and put them in the fridge for several hours. After you grill them you will not taste the peanut butter, but, wow, what a great flavor and tenderness.

Village Idiot · December 2012

SamFerrise said: Shish Kabobs are made with lamb. You have Beef Kabobs.

The culinary world is full of terms that aren't technically correct, but are accepted. Example: Fajitas made with anything other than skirt steak should actually be called carne asada, and not fajitas. Fajitas come from the Spanish word "faja" (belt or girdle), which also refers to the cut of beef called skirt steak.

SamFerrise · December 2012

Get it right Idiot!

Little Steven · December 2012

Sorry Sam you got it wrong. Kebab refers to meat on a skewer shish is the persian equivilent of six which refers to the number of pieces of meat on the skewer

cazzy · December 2012

Looks great VI! Great simple cook that I'm sure was awesome. I can only imagine how great it looked plated! :)

Village Idiot · December 2012

Thanks, guys (-1).

@Little Steven. I love you, man !

:D

SmokinDAWG82 · December 2012

No matter the name or number that looks good. I have not done those in a while but now I'm thinking...

fishlessman · December 2012

looks great to me even if there arent 6 pieces of meat on the skewer
:)) its one of the best ways to eat veggies

travisstrick · December 2012

I've had kebabs made by both Persians and Arabs in their respective native countries.

If you ask for kebab, they bring you meat on a stick. Sometimes it's lamb. Sometimes it's beef. Sometimes it's hand formed ground meat and sometimes it's cut up pieces like VI did.

bud812 · December 2012

I dated a lady named Kebab for a few years, but I won't go into that. :D

CPARKTX · December 2012

Thanks for posting, I was debating what to cook Sunday and that settled it. Out of curiosity, I see you did those direct, but at what temperature?

Skiddymarker · December 2012

Great looking cook, whatever the purists want to call it, although I think the origin may have been lamb/goat based 'cause that's what was eaten in most of the middle east centuries ago. In today's use the term Shish Kabob seems to mean meat and veggies on a stick.

VI - how do you keep your tomatoes from exploding on the grill? We tend to use sirloin (hit it with the Jaccard) peppers, onion. I do the tomatoes on a separate skewer, over the cooler part of the grill to warm but not split them.

Village Idiot · December 2012

@CPARKTX I cooked them at about 400°, direct.

@Skiddymarker Yes, I've had them explode also. These tomatoes are firmer than the typical cherry tomatoes. They're more like a plum tomato, but smaller. I asked for Romas at the nursery, but this is all they had. Works out real well for the kabobs.

Eggcelsior · December 2012

travisstrick said:

I've had kebabs made by both Persians and Arabs in their respective native countries. If you ask for kebab, they bring you meat on a stick. Sometimes it's lamb. Sometimes it's beef. Sometimes it's hand formed ground meat and sometimes it's cut up pieces like VI did.

What Travis said. My aunt told me the same thing, as she has traveled extensively in Europe and the near-Middle East while working for National Geographic. Sometimes it is called shawarma, sometimes it is called al pastor. It is even called a gyro or a pūpū.

In Turkey, "Şiş kebap" is a dish consisting of lamb on a skewer. Turkey is neither Persian or Arabic.

This seems eerily similar to the "chili vs meat and bean stew" argument....

:))

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Back to the basics - Shish kabob

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