Barbecued Shish Kebob

Barbecued Shish Kebob...


...Beef can be used instead of lamb, strung on the skewer with bacon wrapped around it, and thick slices of celery for a crisp, savory variation.

When barbecuing meats and vegetables together, you might use small pieces of meat and large pieces of vegetables.

Vegetables alone can be skewered - mushrooms, small whole tomatoes, slices of green peppers and sweet red peppers, quartered onions, sliced zucchini or summer squash.

Marinate the chunks of meat for several hours or longer in a well-seasoned sauce such as our Marinade (described previously in this blog). Brush kebobs with Marinade during the last 5 minutes of barbecuing. When barbecuing vegetables alone, brush with Marinade after they are on the skewers.

A very hot fire is best for Shish Kebob. Place skewers 3 to 4 inches above the briquets for best results. When using hand skewers, like the one shown at the left, it is necessary to keep rotating them.

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).