La Choy Marinade Shishkebab Recipes

GREEK ISLAND CHICKEN SHISH KEBABS

Steps:

• Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
• Soak wooden skewers in water for about 30 minutes before use.
• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

LA CHOY MARINADE / SHISHKEBAB

Steps:

• Combine all ingredients, and pour over 1 inch cubes of sirloin steak - as much as you can afford/need to feed the number of guests. Cover and let marinate for at least 2 hours in fridge (better overnight).
• Halve onion, seperating out each layer into an individual piece. Cut zucchini into circular pieces about 1/2 inch thick, cut Bell pepper, removing seeds and inner stem, into 2 inch diameter pieces. If mushrooms are very large (bigger than 2 inches diameter), they may be halved; otherwise keep them whole. Skewer meat, alternating with veggies (I have found it is best to keep the bell pepper from touching any meat, though - best to "block" it with an onion piece). If you have a choice of skewers, get the flat-bladed kind instead of the round kind (with the round kind, cherry tomatoes always spin cooked-side-down on the grill).
• BBQ until done. YUM. Friends who have tried it with chicken say it is good with it too. I always use RED wine vinegar (because I always use sirloin), but if you are doing chicken, I suppose white would be ok too.

THE BEST SHISH KEBABS

Steps:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

SHISH TAWOOK MARINADE (LEBANESE CHICKEN MARINADE)

Steps:

• Combine corn oil, vinegar, tomato paste, ginger, garlic, and curry powder in a resealable container. Add chicken and marinate for at least 1 day.