Easy ShishDeKebob



1/2 lb cubed lamb

1/2 lb. cubed beef

4 tbsp. organic Ponzu (citrus soy sauce). Wan ja Shan is the brand I use

4 tbsp. good quality olive oil

1-2 tsp salt (or more to taste)

2 tsp. spanish pimento (dried)

1 tsp. worchestier sauce

3 tsp. shish kebob spice from your favourite halal grocer

1 tsp. liquid smoke

1 tsp. granulated garlic

2 multi coloured peppers, cored and roughly chopped

2 yellow onions, split into 8 wedges

8-12 oz. either whole or sliced mushrooms

2 c. prepared basamati rice


A delightfully easy way to make shis kebob without the shish.


Combine all ingredents up to the multi colored peppers and mix with the meat. You might want to experiment with the marinade a bit. I let it set about 45 minutes to marinate (you can put in fridge if you are a scaredy cat). Chop the vegetables in the mean time.

In a grill pan on a medium high heat cook the meat until the juices start to come out and the meat is mostly cooked. I then crank up the heat to evaporate any liquids, and get a nice brown on the meat.

Toss into a clean bowl. Repeat this for each of the different veges being sure to add 1/2 to 1 c. Of water for each addition, reduce heat a bit, and cover for about 3-4 minutes to cook veges to your liking. Take off cover, and reduce water the same way on higher heat. This causes the veges to brown.

Once the veges are cooked (I do each separately since they have different cooking times, but in teh same pan, you WANT those juices!), toss into the bowl.

Finally, just add the rice and mix it all up, great serviing NO fiddly kebob sticks.


a grill pan is really essential for this. basically a grill pan has little slats that keep the food from being flat on the surface of the pan. also I like to use basamati rice.