1 red bell pepper, chopped in 1/2″-1″ squares
6 large white mushrooms, destemmed and quartered (If you want to make real shish tawook, with chicken, substitute two boneless, skinless breasts or thighs -obviously, thighs would be more flavorful)
2 green zucchini, cut in 1/2″-3/4″ rounds
14 grape tomatoes
yellow onion cut in one inch square slices
For the Marinade:
1/4 cup lemon juice
1/4 cup lemon juice
1/8 cup + 1/16 cup EVOO
1 1/2 tbsp tapatio (If using another brand of hot sauce, esp if it is a very spicy one like sriracha sauce, start with less; my recommendation would be 1 tbsp if its very spicy.)
10 smashed garlic cloves
1/8 tsp powdered fenugreek (This is only if you’re making vegan kabobs; do not add if making chicken kabobs)
Marinate zucchini and mushrooms 30 mins.
Meantime, if using wood skewers, soak them in hot water so that they do not catch on fire when you grill them.
Then skewer above ingredients, there is no set pattern but make sure first ingredient doesnt break easily; a slice of bell pepper or onion will do, this way the mushroom will not slide off skewer. So as an example, you could put, two slices bell pepper, mushroom, two slices onion, one zucchini round, two slices bell pepper, one mushroom, two slices onion, one zucchini round, bell pepper, as seen below, you see a couple of combos below, it doesn’t really matter the order. The mixture above should make about ten skewers.
When you have finshed skewering all the ingredients, grill them on medium heat until well done as pictured above. Salt as they are on grill/ grill pan. My favorite salt ever is pink Himalayan sea salt.
Variations: You could eliminate grape tomatos and increase mushroom/ zucchini content, or eliminate both, amp up mushroom content and just have a super meaty skewer or solid mushroom and onion and bell pepper. ☺️
Sahtain! (Bon Appetit!)
These are great on their own, but if you want to have the complete Lebanese experience, serve with taratour, salad and pita bread. You can find my recipe link below. Delish!!! 😋