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Shish Kabob

Shish Kabob - Tender pieces of steak marinated in an aromatic spice blend, skewered with onions, peppers and then grilled to perfection. Paired with a delicious side of whole wheat couscous and you'll have one fantastic summer outdoor meal!
Course Main, Party food
Cuisine Turkish
Prep Time 15 minutes
Cook Time 8 minutes
Marinating Time 2 hours
Total Time 2 hours 23 minutes
Servings 5
Calories 342kcal
Author Imma



  • ½ teaspoons nutmeg
  • 1 teaspoon thyme
  • ½ teaspoon cumin
  • 1 teaspoon all spice
  • 1 teaspoon white pepper
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon pepper flakes
  • 1- teaspoon dried oregano
  • 2 tablespoons soy sauce
  • 1 tablespoon minced garlic (about 3 medium cloves)


  • 2 pounds beef Sirloin , New York Steak, Ribeye - cut into chunks
  • 3 Tablespoons or more extra-virgin olive oil (sub with vegetable oil)
  • 1 large white or red onion , cut into chunks
  • 2 bell peppers - red and green , cut into chunks

Quick Couscous

  • 2 cups Couscous
  • 1-2 Tablespoons Butter or olive oil
  • 1 cup corn thawed , rinsed
  • 1 cup bell pepper
  • 1 teaspoon salt
  • 3 cups broth or water



  • Combine nutmeg, thyme, cumin, allspice, white pepper, freshly ground pepper and red pepper flakes, in a small bowl.
  • Add to the beef chunks and evenly coat, then add garlic , soy sauce, and desired amount of oil. (I usually start with 1 Tablespoon, add more as needed until every inch of beef is coated )
  • Lightly salt.
  • Tightly cover beef with plastic or place beef in a large resealable plastic bag. Let beef marinate for at least 2 hours or overnight


  • Preheat the grill to medium high heat. Thread the beef, onion and bell pepper onto the skewers.
  • Grill for 8-10 minutes until the meat is done to desired liking.
  • Add stock or water to medium sauce pan together with butter, salt, vegetables and bring to a boil.
  • Gently stir in the couscous. Turn off heat, cover and let steam for 5 minutes. Fluff with a fork and serve with Kebabs.


  1. Shish kebab are usually made with tenderloin . However, don’t waste your money getting beef tenderloin opt for ribeye, New York steak or sirloin instead. It is not as flavorful as the other cuts and meat. Annd is quite pricey . Your wallet and taste buds would thank you.
  2. For even cooking , separate the beef from the vegetables. It lets cook each item to desired doneness, thereby preventing over or under cooking. You can either use stainless steel skewers or wooden- they both work.
  3. If using wooden skewers soak in water for about 20 minutes to prevent them from burning.
  4. Try not to load the skewers with too much meat or vegetable , it might weigh it down and cause it to split apart. You can use two skewers per kebab, it helps flipping it over.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 342kcal | Carbohydrates: 7g | Protein: 42g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 514mg | Potassium: 803mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1630IU | Vitamin C: 63.5mg | Calcium: 60mg | Iron: 3.9mg