Simple is good!  Shish-Kabob is simple to prepare and delicious to eat.  Every time I Shish-Kabob I remember the many times my dad would have his five Syrian brothers over for dinner.  The Syrian version is called “Laha-Mish-Wi” and was often made with lamb.  Their shish-kabob was always cooked somewhere between rare and raw.  I prefer mine cooked medium to medium-well.

Ingredients

• 3 Pounds – Sirloin Steak, Cubed 1″
• 3 Medium –  Purple Onions, Approximately 1″ Sections
• 2 Large – Bell Peppers, 1″ x 1″ Sections
• 1 Pound – Cherry or Grape-Sized Tomatoes
• Salt & Pepper

Preparation

1. Skewer
2. Season liberally
3. Cook
4. Use a block of wood (or other small object) to prop-open the lid of your grill to prevent your lid from resting on the skewers.

Variations

1. You may use Red, Yellow or Orange Bell Peppers, Squash, Zucchini, Mushrooms, or Marinated Artichoke.
2. You may also substitute chicken or pork for the beef, but you should remember to cook the chicken and pork thoroughly.
3. Many recipes call for the ingredients to be marinated from 30 minutes to overnight.  If that is your preference, my Italian Salad Dressing is your BEST solution.  See the recipe HERE.

********************************

Roasted Russet & Sweet Potatoes

Roasted Russet & Sweet Potatoes makes the perfect complement to Shish-Kabob. Like the Shish-Kabob, preparation is simple.

Ingredients

• 4 – Large Russet Potatoes, 3/4″ Cubes or Logs
• 2 – Large Sweet Potatoes, 3/4″ Cubes or Logs
• 2 Tablespoons – Extra Virgin Olive Oil
• 1 Teaspoons – Salt
• 1/2 Teaspoon – Spicy Seasoning such as Tony Chachere’s Spices N’ Herb Seasoning

Preparation

1. Chop and combine all ingredients in a large mixing bowl.
2. Coat potatoes with oil/spice mixture and place on greased cookie sheet, or prep pan.
3. Cook approximately 45 minutes at 350  degrees.

Variations

You may also use ALL Russet Potatoes or Yukon Gold Potatoes,  with the skin, and they will taste just fine.

Serves eight (8) adults and a yardfull of young’ens.