The backyard-barbecue 'kabob': cubes of beef or chicken alternated with bell pepper, onion, and mushroom on long skewers, brought to America largely by Armenian and Greek immigrants. The vegetable-studded, one-skewer-is-a-meal format is the distinctly American twist.
Also known as: kabob, kebob, kabab, shish kabob, shishkabob, skewers, BBQ kabobs
Watch it made
Ingredients
- 700 g beef sirloin, in 3 cm cubes
- 60 ml olive oil
- 30 ml soy sauce
- 15 ml Worcestershire sauce
- 2 garlic cloves, minced, plus 1 tsp dried oregano
- 2 bell peppers, in 3 cm squares
- 1 red onion, in petals
- 200 g button mushrooms
- Salt and cracked pepper
How to make it
- 1
Whisk oil, soy, Worcestershire, garlic and oregano; marinate the beef 2 hours.
- 2
Cut the vegetables the same size as the meat so nothing lags.
- 3
Build the classic rainbow: beef, pepper, doubled onion petals, mushroom, repeat.
- 4
Grill over medium-high heat with the lid down, a quarter turn every 3 minutes, 10-12 minutes total for medium.
- 5
Rest 5 minutes and serve right on the skewers.
Pro tip: Double up the onion and pepper layers between cubes: a single petal cooks to nothing while the beef finishes, but two thicknesses come out sweet, soft and slightly charred exactly on schedule.
