Oven-style Shish Kebabs

Sunday, November 02, 2014

This idea was pretty much handed to me on a fork! ;)  My best friend Holly texted me one day and said that they were having shish kebabs the next night.  Of course I was like, Yum!  She then took it upon herself to tell me that I should make them for my blog.  For some reason before she said that it didn't even occur to me.  Probably because it's winter and my shallow mind thinks (or thought now) that shish kebabs can only be made on the grill.

Not that I'm against grilling in the winter because after all I am a Wisconsinite :)!  But we don't really have a grill.  Not letting that fact deter me though I figured that it has to be possible to make them in the oven somehow.  I literally googled how to make shish kebabs in the oven and one of the ideas was to bake them on a raised cookie cooling sheet.  Turns out it's a genius idea and there is not even any flipping involved of the kabobs!

This recipe will get a little lengthy because I did use two different marinades for the beef verses the shrimp.  It will be worth your while though, I promise!  Of course, feel free to just do beef and veggies or just do shrimp and veggies.  Without further ado…


  • 1/2 lb beef tips/stew meat
  • 1 tbsp dijon mustard
  • 2-3 cloves garlic
  • 2 tbsp lemon juice (fresh)
  • 1 tbsp balsamic vinegar
  • 1/8 c extra virgin olive oil
  • salt & pepper to taste

  • 1/2 lb cocktail shrimp (16 count)
  • 2 cloves garlic
  • 1 tbsp parsley
  • 1 tsp chili pepper flakes
  • salt to taste
  • 1/8 c extra virgin olive oil
  • 2 tbsp lemon juice (fresh)
  • cinnamon (optional)
  • pineapple
  • onion
  • yellow pepper
  • (assorted veggies of your liking)
  1. Mince the garlic for both marinades.
  2. Then combine all beef marinade ingredients (including beef) in a small bowl.  Repeat the same actions with the cocktail shrimp after rinsing the shrimp.
  3. Ideally you should let them both marinate in the fridge for 2-3 hours, but if they sit for only like 20 minutes that's okay.
  4. Preheat oven to 400 degrees.  Take an oven proof cookie cooling rack and wrap a layer of tinfoil around it.  Place it on a cookie baking sheet for easy access and to catch potential fluid run off.
  5. While the meat and shrimp are marinating, cube the pineapple, onion, yellow pepper, or other choices into roughly 1" pieces.
  6. In case different foods have different cooking times (which ours didn't) place like foods on skewers.
  7. For an extra little dash of deliciousness, sprinkle the pineapple with cinnamon and it'll be like dessert on the side…trust me on this one it is amazing!!!
  8. Bake for about 15-20 minutes or until the food reaches your desired level of cooking (rare versus well).  If your cookie cooling sheet sits an 1" or more off of the baking sheet then there is no need to rotate the kebabs because enough hot air will get underneath to cook evenly.  Otherwise rotate a couple of times during that time frame.
  9. Enjoy!!

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