Lebanese Shish Kebab
 
 
Author:
Recipe type: Main
Cuisine: Middle Eastern
Ingredients
For the Marinade:
  • 2 cups fresh squeeze lemon juice
  • 1 cup extra virgin olive oil
  • 10 teaspoons kosher salt, or to taste
  • 4 teaspoons freshly cracked black pepper, or to taste
  • 4 teaspoons crushed red pepper flakes, or to taste
  • 2 handfuls of dried mint, crushed finely
  • 20 cloves of garlic, minced
  • 1 onion, finely chopped
  • 4 jalapeño peppers, seeded and chopped
  • 12 ounces of Worchestershire Sauce
  • 4 ounces Louisiana Hot Sauce (or comparable hot sauce)
For the Shish Kebab:
  • 8 medium sweet yellow onions
  • 7 bell peppers (red or green)
  • 3 lbs whole mushrooms
  • 4 pints of cherry tomatoes
  • 13 lbs boneless chicken breasts (can substitute beef sirloin or lamb)
Instructions
Make the marinade:
  1. Add the garlic, kosher salt, black pepper, and lemon juice to a food processor and pulse until well blended.
  2. Add the olive oil, crushed red pepper, Worchestershire, chopped onion, chopped jalapeños, hot sauce and mint. Pulse lightly to incorporate.
  3. If possible, refrigerate marinade overnight (two days before grilling). Or, if making the day before grilling, then proceed to step 4.
  4. Cut the meat into 1½ to 2-inch cubes.
  5. Quarter the onions and cut the bell peppers into bite-sized pieces.
  6. Place the meat in a large container or in one or more resealable plastic bags. In a separate container, place the quartered onions, the bell pepper, and the whole mushrooms.
  7. Divide the marinade between the containers, seal them, and refrigerate overnight.
Cooking the Shish Kebab:
  1. Preheat outdoor grill to medium-high heat.
  2. Remove meat and vegetables from the refrigerator to prepare your skewers. Alternate meat and vegetables on the skewer without over crowding it. Some people swear that there is only one way to do this, but I don’t think the pattern really matters, except that it is helpful to have a piece of meat go on the skewer first so that it is at the base.
  3. Brush each skewer with a little olive oil to prevent sticking and place them on the grill, being careful not to overcrowd the grilling surface. Cook until done, rotating only once. Cook time will depend on how hot the grill is and how well done you want the meat.
Recipe by The Catholic Foodie at https://catholicfoodie.com/lebanese-shish-kebab-for-your-football-tailgating-party