Sunday, April 3, 2016

Grilled Shish Kebabs - Our Belated Easter Dinner

This evening we enjoyed Grilled Shish Kebabs for dinner (I made both beef and chicken). It turned out delicious. I used my basic marinade recipe (fresh lemon juice, olive oil, rosemary, garlic, salt and black pepper) but also added about 1 teaspoon Turkish Seasoning and 1 teaspoon Aleppo Pepper (from Penzey's Spices) and 1/2 teaspoon dried oregano. I let it marinate all day long in Ziploc bags; it turned out great. I made a huge batch of kebabs (using 4 pounds of steak, 5 pounds of chicken breast, 7 large multi-colored bell peppers and 1 large sweet onion) because the whole family got together to celebrate our Easter dinner that we missed out on last weekend because we were busy moving my brother here to Atlanta. It was a beautiful day to cook outside. My brother also smoked a Boston butt all day long to make pulled pork. I made jasmine rice for the family to eat with their kebabs (I ate mine as is). I also made a batch of my Parmesan biscuits. The basic marinade recipe I like to use is here: Grilled Shish Kebab (for beef, chicken or lamb). The recipe for the Parmesan Biscuits is here: Parmesan Biscuits. I snapped some photos below. Enjoy!



Busy baseball mom said...

These look beautiful and it seems to be a great menu but how do you serve this? I usually put the meat and veggies together on a skewer (or two)per person but the cooking time always makes me uncomfortable with the meat and veggies combined. Your way looks very interesting. Please describe how you serve.

Gourmet Girl Cooks said...

Hi there Baseball Mom,

Thank you. I prefer to cook the meat and veggies separately (even though it looks prettier on the same skewer). I either eat it served on a plate as is, or with cauli-rice (grated cauliflower, steamed). My family eats it over rice. This evening (Monday) I ate it on top of a big salad; Shish Kebab Salad. It was delicious.