Shish Ka-bob with Marinade over Rice

“From morning till night, sounds drift from the kitchen, most of them familiar and comforting…. On days when warmth is the most important need of the human heart, the kitchen is the place you can find it; it dries the wet sock, it cools the hot little brain.” – E.B. White

This is another all time family favorite, and I am confident it will become one of yours as well! If you own a copy of my popular cookbook, Lovingly Seasoned Eats & Treats, you will find this recipe on page 155. If you don’t own a copy and would like to, click this link to purchase either a beautiful spiral bound softcover or NEW, a Downloadable PDF version!

To watch me make this super delish recipe, click the video below to watch on my YouTube Channel!

Our Favorite Recipes

This recipe is very versatile and you can use any protein you prefer. Today I am using beef and chicken, but you can easily swap it or add venison, pork, or lamb. Or for my vegetarian friends, skip the meat altogether!

Over the years I’ve made some variations to the recipe, so my directions here & in my video are a bit different than the cookbook.

Ingredients: Yields about 8~ 2 cup servings

10 to 12 cups of cubed meat~ I used beef & chicken 

2~ 1.5 pound bags of baby heirloom potatoes. I parcook these in the microwave until they are about 90 percent done.

4 large onions~ I did 2 of each red and a sweet yellow, quartered

4 large bell peppers~ mix colors if you’d like, cut into quarters

2~ 16 ounce containers of whole mushrooms


1 ½ cups canola or safflower oil

¾ cup soy sauce

½ cup red wine vinegar

⅓ cup lemon juice

¼ cup Worcestershire sauce

2 fresh cloves of garlic minced OR 2 tsp jarred

2 TBSP dry mustard

2 tsp dried parsley

2 tsp pink Himaylean salt

2 tsp fresh ground pepper

PRO TIP: I used wooden skewers here because I make so much, but if you have metal ones I do prefer those. 

1. Cut all your meat into about 2 inch chunks.

2. Make marinade; place all ingredients in a gallon size freezer storage type bag. I use one bag per type of meat, but you don’t have to. If you, you will need to divide the marinade or make a batch for each type.

3. Place the meat in the marinade and place in a large bowl; refrigerate at least 3 hours, but overnight is best.

4. Begin putting the meat on skewers of the same type together. I don’t combine any of the vegetables with the meat skewers. Reserve all the marinade;

Place on a heated grill brushing the skewers with some of the remaining marinade.

5. Begin putting all the vegetables on the skewers. I put some of everything on each one, however you can do all of the same on individual skewers; place on a heated grill and brush with marinade liberally.

6. Keep turning both the meat and vegetable skewers, basting with the marinade until it is all gone. Cook for about 20 minutes or until done. You can carefully cut into some of the meat chunks to see if they are cooked through.

7. Once all the meat and veggies are cooked, place everything in a deep electric skillet and add the reserved 1 cup of marinade; toss all together and heat on 300 degrees stirring for about 5 minutes.

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Serve over rice and enjoy!

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Added bonus: You can go to my blog at to purchase my original cookbook, Lovingly Seasoned Eats and Treats in either a spiral bound soft cover OR NEW, a Downloadable PDF version. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Until next time remember to,
Eat fresh, shop local & have a happy day,


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4 thoughts on “Shish Ka-bob with Marinade over Rice

  1. Pingback: Chicken Shawarma with Mediterranean Garlic Dip – For Dragonflies And Me

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