Published on 15/01/12
24hrs not minutes to prepare and 25 minutes to cook
This is the best Kabob I have ever had, and I'm not biased in any way just because I developed it for my restaurant menu. I really play around with flavours when I am developing my menus and always do trial runs before we go to print to ensure my guests want to order our items again and again.
The marinade here really sinks into the meat, whether you choose Beef, Pork, Lamb or Chicken. Generally we start on the grill to mark the skewers and then move to a 450F oven to finish off the meat to a medium doneness.
Hope you enjoy!