Shish kabobs, a traditional Middle Eastern delicacy, have become a part of world cuisine that accepts extraordinary regional variations. The name may have come from Arabic, meaning "meat cooked in small pieces," but it is famous for its taste! Every dish should be created using only the freshest & finest ingredients.
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Here are some of the best ways to make kabob skewers:-
1. Beef: – Beef has become a mainstay of shish kabob, but this is just the beginning. Chefs have experimented with surprising flavor combinations such as red wine, flavored oils of various types, and Japanese or Hawaiian teriyaki sauces. The skewers usually use chunks as the bites are grilled nicely and blend with the vegetables on the skewers.
2. Lamb: – Middle Eastern shepherds most likely made this dish by roasting lamb chunks over an open fire. Traditionally, lamb chops are marinated in olive oil, herbs and spices such as salt, pepper, oregano or mint and garlic.
Today's versions typically replace thick cuts of lamb with large mushrooms, green peppers, garlic or red or garlic and cherry tomatoes, or medium tomato slices. However, the seasonings have changed. Regional variations include marinating lamb in a yogurt-based sauce to create something akin to Indian tandoor flavor.
3. Chickens: – Talk about creativity! The subtle flavor of the white chicken is a canvas for adventurous chefs when it comes to making shash kabob. Some chefs prefer strong flavors like teriyaki sauce or garlic oil. Other chefs have gotten really creative with imaginary combinations like spicy shish tauk with lemon juice, olive oil, garlic, cumin, black pepper and red chilies.