How to Grill Shish Kebabs

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

METHOD: Direct grilling

COOKING TIME: 8 to 12 minutes

ADVANCE PREPARATION: 4 to 12 hours for marinating the meat

Meat on a stick is the world’s oldest form of grilling. Virtually every culture has a version: Peruvian anticuchos, Spanish pinchos, Indonesian saté, Japanese yakitori—the list is virtually endless. But none is quite so famous or beloved as the shish kebab of the Near East.

So what makes the perfect shish kebab? For starters, there’s the meat. Lamb is the traditional kebab meat in central Asia and the Middle and Near East. A marinade is essential to flavor the meat. Slices of onion or bell pepper placed strategically between the cubes of meat add flavor, color, and visual excitement. A brisk fire sears the meat quickly, and a generous basting with olive oil or saffron butter keeps the kebab from drying out.

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Saffron-Lemon Shish Kebabs

Grilled Pita Bread

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Lamb

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