Shish Kabob hacks

Shish Kabob hacks.

Shish kabob by definition is sort of a hack, yes? You take random pieces of meat and veggies, marinate them in some way, then arrange on a stick and grill so the flavors meld. Our prep is pretty traditional with lamb, onions and green peppers… though some chunks of pineapple alternating with Benton ham might be interesting. Still, making for the first time in a while we realized we automatically apply some hacks you might find useful.

*Meat and vegetables are marinated separately and cooked on separate spits. This allows better flavor and cooking control, plus the vegetarians in your group will thank you.

*Those specks of dark red are powdered sumac. Interesting as a garnish and adds a bit of tang. We got ours from a bush across the street but it can also be found at middle eastern markets. We toss the vegetables in olive oil, sumac and a bit of salt.

*Speaking of tang, look closely and you can find small chunks of preserved lemon nestled amidst the lamb. A single preserved lemon, sliced into small pieces, was sufficient for 2 pounds of lamb.

*See the tomatoes on the veggie skewer? No, because there aren’t any. We use tomatillos instead. They add still more tart flavor interest and don’t fall off into the fire like tomatoes.

All this was served atop a funky pilaf next to a classic “Greek salad” with feta, cucumbers, sliced red onions, kalamatas, home grown tomatoes and croutons in a lettuce mix with a white vinegar/oregano dressing. Fresh baked baguettes on the side. All worked out very well on a patio meal where the angle of the late afternoon sun showed us clearly that summer is coming to an end.