Although it can be very easy to tire quickly of grilled steaks and hamburgers.
I like to use different ways to grill food. Sish kebabs are one of those ways.
Shish Kebabs originate from Turkey. The Turkish phrase means skewer and roast meat. Other countries use different names for them such as the Asian satay, Japanese yakatori and in France they are called brochettes.
I used pork here and marinated it in a Greek marinade. Chicken, lamb or beef can be used as well. The sky is the limit when it comes to the accompanying vegetables. Just about any vegetable that can be grilled will go on a skewer.
You can use washable metal skewers as I have or soak wooden ones in water for 30 minutes that can be thrown away or tossed in the campfire.
Serve on a bed of rice or in a warm pita.
Greek Shish- Kabobs
- 1 pound of boneless pork cubed
- 1/4 cup olive oil
- 4 tsp lemon juice
- 1 tsp each oregano, minced garlic, sugar
- salt and pepper
Thread onto skewers alternating with vegetables such as cubed red and green pepper, onions, grape tomatoes and mushrooms.
Grill turning often until pork is no longer pink and vegetables are roasted.
Wine Suggestion: Riesling