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Turkish Shish Kabobs

The yogurt in the marinade tenderizes the meat and imparts a delicious tangy flavor that complements the zippy garlic and smoky char of the meat.

Course BBQ, Main Course
Cuisine Grill, Middle Eastern
Keyword bbq, beef, grill, kabob, summer, yogurt
Servings 2 people

Ingredients

  • 1 lb Blue Wildrye beef kabob meat
  • 1 cup whole milk yogurt
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp crushed red pepper flakes (optional)

Instructions

  1. Mix together the marinade ingredients (yogurt through black pepper or optional pepper flakes) in a glass bowl or zip top bag.

  2. Add the kabob cubes to the marinade, cover bowl or seal bag, and refrigerate for 8-24 hours, stirring or turning the bag occasionally.

  3. Remove the meat from the marinade and string on 4 skewers.  Discard the marinade.

  4. Grill over direct high heat for 8-12 minutes or until desired degree of done-ness.

  5. Serving suggestion: Serve with grilled pita bread, tzatziki sauce, and grilled peppers and onions.