Have you grilled shish-ka-bob before?

We love the simplicity of making shish-ka-bob for grilling.  The marinated meat makes it tender and great for grilling, the vegetables are also really good prepared this way.  Give it a try, here is our take on this summer favorite. 

Shish-ka-bob
The Players:

I must apologize, the lighting in the kitchen seems very bright but this does not seem the case when the photos are transferred here.  Plus, I used my smaller camera for these photos.  I will work on better lighting.

Marinate the meat in the garlic and herb dressing mix, cut vegetables into fairly large, uniform sized chunks:

Place meat, vegetables and mushrooms on shish-ka-bob skewers:

Place on grill over hot coals:

All ready to eat in no time:

Ingredients:

1 to 1 1/2 lbs. stew meat or chuck roast or the meat or chicken of your choice
Salt and pepper to taste
1 packet dry salad dressing mix i.e. Garlic and Herb or 1 bottle of salad dressing
1/2 cup Vegetable Oil
1/4 cup Vinegar
Onion and garlic powder to taste on meat
1 large green pepper, seeded and cut into large chunks
1 large red onion, cut into large chunks
1 jar whole mushrooms
1 can whole potatoes, drained but kept whole  (not pictured but any brand is fine)
small or cocktail size  tomatoes can be used also

The How-To:

Prepare meat by cutting into chunks, rinse and pat dry, place into a large bowl. 

Mix marinade/salad dressing according to package directions (omitting the water), in a medium sized jar or in a bowl; mix well.  If using a bottled dressing just pour over meat to cover.

Pour dressing over meat to marinate for at least one hour, longer is better.  Also, if using a less expensive cut of meat the longer the marinating the better. 

If you prepare this in the morning for use at dinner, make sure to refrigerate.  Stir the meat and dressing mixture every 30 minutes or so to mix and marinate it all evenly.  If you make this before heading to work, just make sure the meat is fairly well covered by the marinade.  You may also use a large zip closure type bag adding meat and marinade to bag, refrigerate, turn bag often to coat.

When ready to grill make sure to get coals nice and hot, for a gas grill turn on to high heat.

Chop onion and green pepper to a uniform chunky size so the grilling time is going to be aproximately the same amount of time for each item.

Mushrooms and canned, whole potatoes are small enough to be kept whole.  

Place meat and vegetables on skewers alternating each item until skewer is filled. Sprinkle with salt, pepper and spices as desired.  The marinade will add flavor and tenderness to the meat.

If using a wood type skewer follow package directions and soak in water before use.

Place prepared skewers on hot grill.  Depending on size of meat chunks turn after about 10 minutes or when meat looks lightly browned.  Turn and grill for additional 10 minutes.  This is an estimated amount of time, times will vary according to grill heat and the preferred, desired doneness of the meat.

Remove skewers from grill and serve. 

Enjoy!

Evelyn