Top 5 Ways to Build a Shish Kabob

Its name has roots in the Middle East, but today shish kebob means has
a global reputation as a skewer full of mouth-watering food.Several
sources site Turkish and Armenian as the original languages of the
term shish kebob or shish kebab, but it's linked to an Arabic word
meaning cooked meat in small pieces and an Aramaic word meaning to
char. Whatever its word roots, the top 5 ways to build a shish kabob
spell out delicious in any language.1. Lamb shish kabob.This classic
dish is probably closest to the original recipe that sparked so many
culinary inventions. Lamb shish kabob consists of pieces of lamb
alternating with green peppers, large mushrooms, cherry tomatoes or
slices of medium tomato and white or red onions. Lamb is cut into
1-1/2-inch cubes and marinated in oil and spices of choice, then
threaded onto the skewer with vegetables and grilled until done.2.
Beef shish kabob.This version substitutes beef for lamb in an
otherwise classic recipe. Sirloin is the preferred meat cut for a beef
shish kabob because it will hold together well on the skewer. Beef
often lends itself to some experimenting with the marinade to create
interesting new tastes. Cooks have traded out the traditional oil
marinade of lamb kabobs for soy, wine or even Japanese teriyaki for
beef kabobs.3. Chicken shish kabob.Chicken shish kabobs offer cooks
the opportunity to get really creative with flavors and spices. Only
white meat chicken is used for this type of kabob. Marinades have
featured pineapple juice mixed with dry mustard, brown sugar and soy
sauce; a Japanese yakitori version with soy sauce, sake, molasses and
grated onion; and a spicy shish taouk featuring lemon juice, olive
oil, garlic, cumin, black pepper and cayenne pepper.4. Shrimp shish
kabob.Shrimp on the Barbie has become an Australian cliché, but
it's still one of the most popular forms of shish kabob. A classic
version uses no vegetables at all. Instead, one pound of shrimp is
marinated two hours in olive oil with garlic, lemon, pepper and
chopped parsley, and then grilled for just five minutes. Devotees
report this recipe bursts with flavor.5. Fruit and/or veggie
kabobs.While it may be sacrilege to meat lovers, there are vegetarians
out there who love nothing better than skewer full of grilled fruit or
vegetable slices. Here's where there are no holds barred to the
recipe. Simply cut up favorite veggies and fruits, season as desired
and grill until lightly charred on the edges. Kabobs of this kind are
often served with a sweet or savory dipping sauce.Veteran kabob cooks
add that the kind of skewer used for kabobs is very important. Most
prefer stainless steel skewers rather wood ones because they say the
meat and vegetables will cling better to metal. However, wooden
skewers have their fans as well. Whatever type of skewer is used,
coating it lightly with oil before threading the meat and vegetables
will help the meal slide easily onto the plate.