Shish Kebab

    25 mins

    Traditionally made with beef, you can use the meat of your choice for these kebabs. Meat is marinated in a mixture of lime juice and onion, seasoned with salt and pepper and cooked in tandoor, grilled or barbecued. Serve with raita, rice or pulao or a green leafy salad.

    47 people made this

    Serves: 4 

    • 900g beef fillet steak
    • 1 tablespoon olive oil
    • 1 onion, quartered and seperated
    • 1 green or red capsicum, cut into chunks
    • 1 tablespoon salt
    • 1 pinch freshly ground black pepper
    • 2 tablespoons fresh lime juice

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cut beef into cubes. Toss in a mixing bowl along with oil, onion, peppers, salt, black pepper and lime juice. Mix well, cover, and refrigerate overnight.
    2. Preheat tandoor, oven grill or barbecue.
    3. Thread beef, onion and peppers onto skewers, 6 to 8 pieces per skewer and cook for 3 to 4 minutes per side.

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    Reviews and Ratings
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    Reviews in English (32)


    My husband's family make kabob by omitting the lime juice and marinating the meat in a cup of yogurt mixed with one minced onion. I also add a pinch of dried mint. We grill these with onion wedges and tomatoes and serve it with Persian rice.  -  03 Jan 2003  (Review from Allrecipes US | Canada)


    I used a cheap cut of beef for this recipe and I think it was a mistake. Using a filet would have produced a much more tender result. It was delicious none-the-less.  -  08 May 2000  (Review from Allrecipes US | Canada)


    So *that's* how you marinate it! Second time around, I alternated cherry tomatoes and shallots between the pieces of meat. Getting the extra skewers lead -- counter-intuitively -- to a healthier meal. This is because a skewerful of meat is a deceptively large portion. The additions also improved the presentation and flavor. Next time, I will add some fresh green chilli peppers to the overnight marinade.  -  24 Mar 2003  (Review from Allrecipes US | Canada)