Recipe

Elaines Shishkebabs Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 3 months ago I don’t usually ever measure ingredients when I cook --- but I do measure the taste!!!!! And I LOVE barbecuing! So when I make shishkebabs, I make plenty. If there are guests for dinner, no problem---- if not, I still make up a large batch, and fr... More Prep:35m Cook:40m Servings:8	Chefelaine
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Ingredients

Have 6 to eight large metal skewers ready… and the BBQ lit. A low flame is all that’s needed to cook these. If you’re using charcoal, have it burned down to fine glow to prevent a lot of flaming.

1 to ½ lbs steak, 1” thickness, cut into large cubes

1 to ½ lbs butterfly-cut pork chops, 1” thickness, cut into large cubes

1 to ½ lbs chicken breast , boneless, cut into large cubes

2-3 large onions quartered

2 green sweet peppers, cut into large chunks

2 red sweet peppers, cut into large chunks

2 yellow sweet pepper, cut into large chunks

2 medium potatoes, sliced about ½ inch thickness.

2 -3 medium-sized carrots, sliced into medium-sized, skewerable chunks.

Directions

Slip the pieces onto the skewers in whatever fashion you prefer, although I make sure no potato pieces are on the outside ends -- the reason being that they’ll dry out rather than cook . If the potato pieces are placed between the other layers, they cook just beautifully, and retain the moistness.

BBQ, turning frequently, until done to your taste.

Take a fork, and on the end of the skewer closest to you, push the food off the skewer onto the plate.

Add salt, pepper or whatever spices you like, and enjoy!

Hint:

For those who prefer unsalted foods, McCormick's has a great substitute called "No Added Salt Citrus and Pepper Seasoning". It's terrific. I use it all the time in place of salt, and as a result, never miss using salt!

Another hint:

You might want to do these in the convection oven in the winter too--- using the broiler, they turn out great this way!

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Comments

rosemaryblue 1 year, 3 months ago said:
Very nice recipe!

chefelaine 1 year, 3 months ago said:
Thanks, Rosemary. I love making these, and my guests always remark how tasty they are. Hope you will like them too :O)

dagnabbit 1 year, 3 months ago said:
Candy and I remember how good these were when we were up this spring, Elaine, so it's been given a rating of five! See you this weekend
Pete and Candy

bizzielizzie 1 year, 3 months ago said:
Chef, my fiance is coming here tomorrow I hope to make this. Please wish me luck.

justjakesmom 1 year, 3 months ago said:
I love making kebabs. One question, how do you avoid the chicken breasts getting to done while the other (pork mainly) is cooking? Just wondering.

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