directions

1. Marinate the meat: In a bowl, whisk together the marinade ingredients, then add the meat and coat it well. Cover the bowl and refrigerate for at least 30 minutes—longer if possible. Letting it soak for several hours or even overnight can really boost the flavor. (Some people even let it go for a couple of days with great results.)
2. Soak skewers: If you're using wooden or bamboo skewers, submerge them in water for at least 30 minutes before grilling. This step helps prevent them from burning during cooking.
3. Assemble the skewers: Cut your vegetables into pieces about the same size as the meat chunks. To safely thread them, place each item on a cutting board and press the skewer through to avoid slipping. Using two skewers per kebab helps keep the pieces from spinning when you turn them on the grill.
4. Prep for grilling: Leave a bit of space between the meat and vegetables on the skewers so the heat can circulate. Lightly brush the kebabs with any leftover marinade for extra flavor.
5. Grill over high heat: Heat your grill to high and place the skewers directly over the flame. Cook for about 8–10 minutes, turning them occasionally, until the meat reaches your desired level of doneness.
6. Rest and serve: Remove the skewers from the grill and let the meat sit for about 5 minutes before serving to allow the juices to settle.

*Tip

Where to find these ingredients?

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