Dave Smith wrote:

> jay wrote:
>
> > What are the best ingredients for a grilled shish-k-bob? Have a great
> > chunk of sirlion from Whole Foods and hope not to ruin it. I have made
> > them a time or two.
>
> You can make a great marinade with olive oil, lemon juice, pepper (easy of
> the salt if using it on beef, but more for chicken and even more for pork),
> crushed garlic, some red wine, and oregano. If you want a real treat, use
> lamb, the real met for shish kebab.
>
> > The tomato fell into the grill some vegetableswere way over cooked and the
> > beef was either over cooked or under cooked. What side dishes are
> > appropriate? Thanks for any tips you may have.
>
> Yep. Tomatoes often do that when skewered. Sometimes you have better luck
> with cherry tomato. I use pieces of spanish onion, red or green peppers and
> mushroom. You may want to parboil the peppers and onion.
>
> They go nicely with rice or roasted potatoes. Make a real Greek Salad, chunks
> of tomato, cucumber, onion, feta cheese, black olives and sprinkle with fresh
> lemon juice, olive oil and oregano and/or marjoram.

I make some that way, too. But try skewering just meat, or meat and onion, or cut
long strips. In any case all the chunks should be roughly the same size. Keep the
veggies for the salad. I found I like to skewer rather loosely so the meat gets
nice and brown/cris;y all the way around. If jammed together, the junctions are
kinda soggy.
Edrena