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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (238g) Recipe makes 6 servings |
||
| Calories 832 | ||
| Calories from Fat 706 | (84%) | |
| Amount Per Serving | %DV | |
| Total Fat 78.5g | 120% | |
| Saturated Fat 17.2g | 86% | |
| Monounsaturated Fat 49.9g | ||
| Polyunsaturated Fat 6.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 101mg | 33% | |
| Sodium 2409mg | 100% | |
| Potassium 524mg | 14% | |
| Total Carbohydrate 3.0g | 0% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 0.9g | ||
| Protein 29.1g | 58% | |
Shishlik (Israeli Skewers)
By: Pneuma
May 8, 2008
Popular in Israel and you can use any meat, beef, or lamb. Usually prepared without any veggies on the skewers and best served with salads and pita. Preparation time assumes that the meat has been cubed. Yield depends on how small the meat is cubed
SERVES 6 , 20 skewers
Ingredients
- 1 1/2 cups olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1/4 cup parsley, chopped
- 2 tablespoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 2 lbs beef steaks, cubed
- skewers, metal but wooden would do but needs to be presoaked, as needed
Directions
1
For the marinade: Combine all ingredients except the meat in a bowl and mix well.2
Add the meat to the marinade; mix and coat well.3
Marinate for 2 hours in the refrigerator; drain liquid and skewer the meat.4
Broil skewers in a preheated broiler for about 7 minutes on each side or until cooked.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Lamb/Sheep
- Main Ingredient > Meat > Beef > Veal
- Main Ingredient > Meat > Beef > Steaks
- Cuisine > Asian > S.W. (Middle Eastern) > Jewish (Sephardi)
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Equipment > Outdoor > Smoker
- Dietary > Diabetic
- Dietary > Kosher
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: TeresaS
On Sep 9, 2008
Wow! These have a wonderful flavor. I marinated mine for about 4 hours. They weren't very tender but I believe that was due to my cut of beef. I grilled mine on the barbecue and served it with a tasty coleslaw. Thanks for posting. 
From: diner524
On Aug 5, 2008
Delicious!!!! I cheated and didn't bother cutting mine into pieces and skewering. I used ribeyes and marinated them for about two hours and then grilled. I did brush on some of the marinade in very beginning of grilling. Made for zaar stars tag. Thanks Pneuma for posting.
From: Andi of Longmeadow Farm
On May 25, 2008
Oh yum-MERS! This Shishlik recipe is right on and oh so tasty. I followed this exactly, except since I used beef cubes (already cut) I placed this in the marinade on Friday, turning them in the Ziploc bag every couple of hours. The taste that infused into the meat was outstanding. I used fresh thyme and fresh parsley which really gave the meat a even more. packed full of "WOW" factor. I preheated our grill to "screaming hot" oiled the grates and put these succulent pieces of meat right on top and basted them every couple of minutes. This was really really nice, added some fresh grilled tomatoes to some rice pilaf and ate away. Perfect, will use this as my "go" to recipe for Shishlik. Thank you so much Pneuma
From: BLUE ROSE
On Jul 4, 2008
I chose to surprise my DH by making this dish for him. He loved this dish. I chose to cook them in our grill pan which I think worked. Thanks for posting this recipe for us to try.
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