Shish Kabobs

International Food Court

Country Of Origin

Shish Kabobs are from the country Turkey, in Asia. Turkey's latitude and longitude is 39.9167 degrees north and 32.8333 degrees east. It's flag is the picture you see right now hopefully. The area of Turkey is 302,532 miles. It's natural resources are coal, iron ore, copper, chromium, antimony, mercury, gold, barite, borate, celestite, strontium, emery, feldspar, limestone, magnesite, marble, perlite, pumice, pyrites, sulfer, clay, arable, land, and hydropower. It's natural hazards are severe earthquakes, floods, and landslides. The ethnic groups of Turkey are Turkish and Kurding. The major cities of Turkey are Istanbul, Ankara, Izmir, Adana, Bursa, and Antalya. The landforms of Turkey are high central plateau, narrow coastal plain, and several mountain ranges. The population of Turkey is 74.93 million. Turkey's climate is hot, dry summers and mild to cool wet winters.

Shish Kabob

Now I will tell you all about shish kabobs in the stuff below.

Pictures of shish kabobs below.

Secret Recipe down below

The recipe to make shish kabobs is...

Ingredients

  • Meats for Kabobs:
  • Dijon-Rosemary Steak:

  • 1 tablespoon Dijon mustard


  • 2 tablespoons fresh rosemary, stemmed


  • 4 cloves garlic, minced


  • 2 tablespoons freshly squeezed lemon juice


  • 2 tablespoons balsamic vinegar


  • 1/4 cup olive oil


  • 1/2 teaspoon salt


  • 1/2 teaspoon freshly ground black pepper


  • 1 pound sirloin steak, cut into 1-inch cubes

  • Citrus-Tarragon Chicken:

  • 1 orange, zested, then juiced, remainder discarded


  • 1 lemon, zested, then juiced, remainder discarded


  • 1 lime, zested, then juiced, remainder discarded


  • 4 cloves garlic, minced


  • 1 tablespoon fresh tarragon leaves


  • 1/4 cup soy sauce


  • 1/4 cup canola oil


  • 1/2 teaspoon salt


  • 1/2 teaspoon freshly ground black pepper


  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

  • Lemon-Garlic Shrimp:

  • 3 cloves garlic, minced


  • 2 shallots, minced


  • 1 bay leaf (fresh or dried)


  • 2 tablespoon fresh thyme leaves


  • 1/4 cup finely chopped fresh Italian parsley


  • 1 teaspoon chili pepper flakes


  • 1/4 cup olive oil


  • 2 tablespoons freshly squeezed lemon juice


  • 1 pound (16 to 20 count) shrimp, shelled and deveined

  • Veggies For Kabobs:

  • Bell peppers


  • Onions


  • Cherry tomatoes


  • Mushrooms


  • Italian squash


  • Baby potatoes, boiled until cooked through


  • Corn on the cob, husked and sliced into 1/2-inch-thick rounds

  • Balsamic Basting Vinaigrette for Veggies:

  • 1/4 cup olive oil


  • 2 tablespoons balsamic vinegar


  • Salt and pepper


  • If using bamboo skewers, soak them in water for 1 hour to retard charring.


Directions

Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Cut vegetables into bite-size pieces.

Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.

Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

Recommended beverage: Beer

Recipe courtesy of Bob Blumer

A place to buy shish kabobs in Oklahoma.

It is called shish kabob house Mediterranean cuisine, all the information is down below. Thank you for reading this flyer.