Skewer-less Shish Kebab on the grill? I'll Show You How!
I got lazy, and it tasted good!
Several years ago I was gifted a skewer set for grilling, and I put together a really good shish kabab marinade that I still use today! The only thing that has changed is I've gotten lazy with skewering the meat!
My beautiful wife gets a big heap of credit here, as she cut up all of the meat and veggies for this meal that will last us for three dinners. It's pretty basic; chicken breast, beef sausage (sometimes we use turkey sausage), mushrooms, bell pepper, zucchini, and onion all get sliced up into skewer sized pieces...
...and then dumped into a large container for marinade instead of getting skewered!
This is a lot of food!
Moe is so generous with his offers to help in the kitchen! Damn I love this dog!
The marinade is also pretty simple and easy, and I typically measure it by "feel". I start with roughly a 1/2 cup of Italian dressing. and then add in about 1/4 cup of either ketchup for BBQ sauce (this time it was roasted red pepper and ale BBQ sauce). I'll throw in about 1/4 cup of Dale's Seasoning Sauce (low sodium variety), and finish it with a tablespoon or two of Hoy Fong sriracha. However I did it this time, I ended up with about 1 1/2 cups of marinade. This concoction gets stirred up and poured over the meat and veggies, and that whole mess in turn gets stirred up to make sure everything gets to marinate in all of that flavor! I will let it marinate in the 'fridge for approximately 24 hours, for maximum flavor impact.
This goopy concoction...
...actually looks better all stirred up!
All stirred up and ready to marinate overnight!
Cooking shish kabab get's even easier when you're lazy about it and throw out the skewers! I grabbed a big, disposable, aluminum baking pan out of the pantry and threw it on the grill while the grill was preheating, getting it nice and hot. After preheating was done, I poured my skewer-less shish kabab into the disposable baking pan, and close the grill. All that's left is an occasional stirring to make sure everything is cooking evenly.
No skewers here!
The marinade is starting to caramelize on the sides of the pan. Almost done!
I cook everything until I'm sure the chicken is cooked through. This will result in the excess marinade getting cooked thoroughly through and turning into a sauce of sorts. When I started making shish kebab, we started serving it over rice, but we eventually started serving this dish with tortillas or wraps. It makes for a great summer dinner! I like it with some cheese (this time provolone) and a little ranch dressing on it. This time I used Kroger brand (a supermarket chain) Private Selection Fire Roasted Poblano Ranch Dressing. The heat from the ranch dressing went perfect with the heat in the skewer-less shish kabab. And for a side; Publix brand (another supermarket) New York style potato salad! It's one of my favorites. It made for a great, filling dinner that will last us several days. The lazy, skewer-less shish kebab lets me get away with some laziness during the week, because dinner is already done!
Off the grill, ready to be served!
Ready to wrap with provolone cheese and Fire Roasted Poblano Ranch dressing!
Dinner is done!