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DSCF1563Carol spent part of her childhood in Turkey when her father was in the army, and shish-kebab is definitely one of her good food memories.  One of Carol’s nephews was over for dinner twice recently and got shish-kebab both times, the second time as a specific request.


Readers of GreasyLittleBirds have come to expect precision in our recipes, which is not exactly what you are going to get with this one. Carol does not make it exactly the same way twice in a row and was not trying to record how she made these last two batches. But I think this is approximately right.

Marinade for each pound of meat

2 Tbs. cider vinegar

1/2 cup red wine

1/2 cup olive oil

1-1/2 tsp. salt

1tsp. dried oregano

¼ tsp dried basil

¼ tsp. black pepper

4 cloves garlic, finely chopped

1 lemon, juiced

Mix all the ingredients together.  Put the marinade and the cubed meat in a zip lock baggie and marinate overnight.

Remove the meat, saving the marinade.  If you would like to have grilled onions and peppers to go with the shish-kebab, toss the onions and peppers in the marinade before putting them on the grill to accompany the meat.


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