Chef Ceaser

Smoked shish kabab

Smoked Shish Kabab

This is a typical Israeli dish with an American twist. You can use turkey, chicken, beef, lamb or any combination that you like. Enjoy!

Smoked Shish Kabab


1 lbs. Kosher Beef Chuck Roast, cut into 2 inch cubes
½ cup Extra Virgin Olive Oil
Juice of one Lemon
1 tbs. Soy Sauce
1 tbs. Tomato Paste
2 tbs. Worchester Sauce
1 tbs. Oregano
1 tbs. fresh Mint, chopped
4 cloves Garlic, crushed
4 Onions, quartered
2 Green Bell Peppers, roughly sliced
2 Red Bell Peppers, roughly sliced
½ lb. Cherry Tomatoes
Salt and fresh Ground Black Pepper to taste


Preheat the grill and add some soaked hickory chips.

Mix oil, lemon juice, soy sauce, worchester sauce, tomato paste, oregano, mint and garlic. Pour into a large plastic zip lock bag over the beef. Marinate overnight in the refrigerator.

Arrange marinated beef on the skewers, alternating with pepper or onion. Skewer the tomatoes, place on separate skewers and brush with oil and season.

Grill the beef by searing the skewers until browned on all sides, about 5 minutes and continue to grill using indirect grilling for about 25 minutes. Put tomatoes on during last half of cooking time.

Keep the covered to smoke the meat as much as possible. Using a fork or a round of pita bread, slide beef and vegetables off the skewers and into the pot as they are done. Serve over rice pilaf.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

You can find all the very best Kosher Recipes at Follow me there.

You can find all the very best Kosher Recipes at Like me there.

About the Author
Chef Ceaser has been a kosher chef for 37 years.
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