Best 2 Shishlik Israeli Skewers Recipes

Savor the tantalizing flavors of Israeli skewers, known as shishlik, a culinary journey that promises an explosion of taste in every bite. These succulent skewers, grilled to perfection, embody the essence of Israeli cuisine, capturing the vibrant spirit and diverse culinary influences of the region. Embark on a culinary adventure with our carefully curated collection of shishlik recipes, each offering a unique taste experience. From the classic beef or chicken skewers marinated in flavorful herbs and spices to the exotic lamb or fish skewers infused with aromatic spices, our recipes cater to every palate. Vegetarian enthusiasts will delight in the delectable vegetable skewers, bursting with colors and textures, while those seeking a taste of tradition can explore the authentic lamb heart skewers, a true testament to the rich culinary heritage of Israel. Join us as we unveil the secrets behind these delectable skewers, turning your kitchen into an Israeli-style grill house.

Here are our top 2 tried and tested recipes!

TENDER BEEF KABOBS (SHASHLIK) RECIPE

Tender Beef Kabobs (Shashlik) Recipe image

The key to great kabobs is to give your meat plenty of time to marinate and don't rush it! I like to marinate at least 4 to 6 hours.

Provided by Natasha of NatashasKitchen.com

Categories Easy/Medium

Number Of Ingredients 11

Ingredients

2 lbs good quality beef (I used top sirloin, cut into 1 1/2" pieces)
2 Bell peppers (any color, sliced into 1 1/2" wide pieces)
1 large Purple Onion (sliced into 1 1/2" wide pieces)
15 medium bamboo or wood skewers
1 cup mild olive oil
1/2 cup fresh lemon juice (from 2 medium lemons)
1 tsp salt (we love fine sea salt)
1 tsp freshly ground black pepper
4 garlic cloves (pressed)
3 Tbsp fresh or frozen dill (chopped (or 1 Tbsp dry dill weed))
2 dry bay leaves

Steps:

Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
Soak bamboo or wooden skewers at last 30 min. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
Grill over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry. Serve with your favorite steak sauce

CHICKEN SHAWARMA RECIPE

Chicken Shawarma Recipe image

These are delicious and addicting. You can also use beef or lamb in place of the chicken. I usually will make my own tahini (See Recipe#191672.

Provided by Alskann

Categories Lunch/Snacks

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 20

Ingredients

1 1/2 lbs boneless skinless chicken (thighs or breasts, thinly cut)
1 cup plain yogurt
1/4 cup vinegar
2 garlic cloves, crushed
1 teaspoon pepper
1/2 teaspoon salt
2 cardamom pods
1 teaspoon allspice
1 lemon, juice of
1 cup tahini
2 garlic cloves, crushed
1/4 cup lemon juice
2 tablespoons yogurt
8 small pita bread, whole or 4 large pita breads, halved
thinly slice cucumber
thinly sliced onion
1/2 teaspoon sumac
thinly sliced tomatoes
1/2 cup fresh parsley, finely chopped
pickle, slices (optional)

Steps:

Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time).
Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add any other filling ingredients in a large bowl and combine well.
When the chicken is done, you can shred it, slice it, or leave into large pieces. Just make sure it is thinly cut.
Spread each half pita with hummus.
Place enough chicken on pita that cover 1/4 of the loaf.
Add veggies and pour on sauce.
Roll like a soft taco or burrito and you have shawarma!
You can also stuff the pocket of the pita if you prefer. I prefer to roll large pitas and stuff the smaller ones.
****Cooking time does not include refrigerating overnight****.

Nutrition Facts : Calories 721.7, Fat 33.9, SaturatedFat 6.1, Cholesterol 107.9, Sodium 738.6, Carbohydrate 49.9, Fiber 7.3, Sugar 4.6, Protein 57.4

Tips:

For the best flavor, use high-quality meat. Look for meat that is well-marinated and tender.
Use a variety of vegetables on your skewers. This will add flavor and color to your dish.
Don't overcrowd the skewers. Leave some space between the pieces of meat and vegetables so that they can cook evenly.
Cook the skewers over a medium-high heat. This will help to prevent the meat from drying out.
Turn the skewers frequently so that they cook evenly on all sides.
Serve the skewers with your favorite dipping sauce.

Conclusion:

Shishlik is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat and vegetables, and it is also a healthy and affordable meal. If you are looking for a new and exciting way to cook your food, give shishlik a try. You won't be disappointed.