I made shish kebabs for dinner tonight, with some assistance and photography help from family members.
I mixed a packet of red pork seasoning from an oriental food specialty shop with a cup of water to make a marinade.
A pork roast (approx. 2.5 lb. or a generous kg.) was first sliced into slabs and then cut into cubes/irregular chunks. I am impatient with precision slicing, and the knife was not as sharp as it should be.
The marinade was poured over the pork chunks and refrigerated for about 3 hours.
The rest of the kebab contents are a matter of personal preference and what happens to be on hand. We used bell peppers, onions, yellow summer squash, zucchini, and mushrooms.
Bamboo skewers were soaked for about 20 minutes while the rest of the prep work was completed. Then the frenzy of stabbing stacks of food began. We elected to broil our kebabs in the oven, and it took about 14 minutes with occasional turning for everything to be cooked through.
We had jasmine rice in addition to our kebabs, as seen in the initial photo, and we tried a sweet chili sauce to season everything after the fact, although the kebabs were also good straight out of the oven, too.
What is your favorite way to make and eat kebabs? Do you prefer meat and veggies grilled separately, or on the same skewer? What are your favorite seasonings or dipping sauces? Comment below!
My apologies for any typos or formatting mistakes in this smartphone post
Yes. YES!
Good choice in making some kebabs.
Wow! Those kebabs are mouthwatering. Irresistible!
Here in Mongolia they typically call this 'shashlik' (name borrowed from the Russians I think). It's common to have street vendors set up little stalls & grills in town squares, parks, or next to the river and grill & sell shashlik in the summertime. I keep it pretty simple, just beef or mutton marinated in bulgogi sauce with onion, bell pepper, and maybe some potato. If we had a decent gas grill instead of a crappy old charcoal grill, I'd probably make it more often than I do. 😉