Herb-Marinated Shish Kabob With Cab
The herbs should be taking over backyard or fire-escape garden by now, which makes for a perfect excuse to get outside, do some pruning and create a fresh, flavorful marinade. You do not have to limit yourself to one or two herbs – use as much or as little variety as you like. A glass of bold Cabernet pairs well while grilling and when the final dish hits the table.
- 1 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- Juice from half a lime (or lemon)
- Salt and pepper to taste
- 1/2 cup fresh herbs, roughly chopped. I used thyme, rosemary, basil, sage, oregano and mint
- Meat and vegetables for assembly
- Cooked brown rice (1 serving per skewer)
When deciding on the protein for your shish kebob, beef, chicken, lamb or seafood all work well. For the marinade simply combine the first 5 ingredients and mix to incorporate.
Using half of the marinade, pour over the protein and stir to coat. Marinate in the refrigerator a minimum of 4-6 hours or overnight, stirring occasionally and continuing to coat. Reserve remaining marinade to baste during grilling.
While the meat is marinating, cut the vegetables into equal-sized pieces to allow for even cooking. Use whatever veggies you like to create the perfect shish kebob — onions, zucchini, mushrooms, bell peppers and tomatoes are a few of my favorites, but feel free to get a little crazy. Alternate vegetables along the skewers, making sure there are equal portions of meat in between.
Note: Discard any marinade left over from what the meat was marinating in.
Prepare a grill over medium-high heat and rest the skewers over the grates. Continue cooking and turning the skewers, basting with the reserved marinade.
Once meat is cooked to desired doneness, remove from the grill.
Meat and vegetables can be nestled over the top if cooked brown rice. I like to pass a little red wine vinegar, splashing a few drops over the warm dish. Now go open that second bottle and enjoy this meal with friends.