Shishkabob1
Beef, Chicken, Seafood, Vegetarian

Shiskabobs!

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Pick your favorite meat and veggies, and baste them in one of these tasty marinades and glazes.

Shishkabob1

Shishkabob1

Shiskabobs!

Marla Hingley
Pick your favorite meat and veggies, and baste them in one of these tasty marinades and glazes.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins

Ingredients
  

SKISHKABOB SUGGESTIONS:

  • Meat: chicken beef, lamb, pork (cut into similar sized chunks)
  • Seafood: fish prawns, scallops
  • Veggies: cherry tomatoes zuchini, lemon wedges, onions, peppers, mushrooms, pineapple
  • Bread: baguette cubes spread with garlic butter before grilling

MARINADES

  • Whisk together all ingredients and pour into a sealable plastic bag reserve 1/4 cup for basting. Add desired meat, refrigerate and let marinate for a least 1 hour. Skewer meat and veggies and grill over med-high heat. Discard marinade. Baste with reserved marinade or with a glaze.

Buttermilk-Dill Marinade (for chicken or lamb)

  • 3/4 cups buttermilk or alternative
  • 3 cloves garlic minced
  • 1/4 cup fresh dill chopped
  • 1 tsp salt
  • 1/2 tsp pepper

Balsamic-Rosemary Marinade (any meat)

  • 1/2 cup GF balsamic vinegar
  • 1/4 cup olive oil
  • 1 Tbsp fresh rosemary chopped
  • 1 tsp salt
  • 1/2 tsp pepper

Lemon-Oregano Marinade (for chicken or fish)

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 3 Tbsp fresh oregano chopped
  • 1 tsp salt
  • 1/2 tsp pepper

Sriracha-Pineapple Marinade (for chicken or pork)

  • 2 cups pineapple juice boiled down to 1/2 cup, allow to cool
  • 1/2 olive oil
  • 2-4 Tbsp Sriracha sauce
  • 1 tsp salt

GLAZE

  • Whisk together all ingredients and generously brush over meat and veggies as they cook.

Apricot Glaze

  • 1/2 cup apricot jam
  • 3 Tbsp white wine vinegar
  • 1 Tbsp GF Dijon mustard
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions
 

TIPS:

  • Skewer the same type of meat together onto the same stick, or mix together veggies and meats that have similar cook times.
  • Discard any marinades, do not use them to baste the shishkabobs as they cook, due to the potential of bacterial contamination.
  • Add the glaze after the first few minutes - once the meat has been seared on all sides. Then brush generously over entire skishkabob.

 [hr]FAQ: Is Balsamic Vinegar Safe?
FAQ: Is Whisky Really Gluten Free?

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