I love kabobs. I love making them too. They are so easy to do and so colourful depending on what ingredients you use. They are best on the barbecue I know but as I live on the fifth floor of an apartment building, there is no barbecue in sight! I get pretty good results with my trusty little oven!I think, and this is not the opinion of an expert, that the key to a good kabob is the marinade.I found an interesting recipe from Canadian Beef which I adapted. Here it is, in case you are interested. I sometimes like to make a little more marinade than I actually need. I drizzle the extra marinade over the kabobs as they cook in the oven. Then I save it for when I serve the kabobs. I put it in small individual bowls and we dip in the veggies and meat.
Here are the original amounts but with my ingredient adaptations:
1/4 cup cider vinegar
2 large garlic cloves, minced
2 tablespoon each of maple syrup,shallots and olive oil
1 tablespoon sherry
1 teaspoon cumin
Salt and pepper to taste
Adjust the marinade according to your taste.
This marinade is good for about 6 kabobs.
What I do: Assemble my kebabs and brush them generously with the marinade. Then I put them, covered, in the fridge for at least an hour.
Then I put them on a baking tray covered with foil and pop them in a preheated oven (I set them on a grill mode..about 250) then I leave them to cook for about 25 minutes or so, until the veggies get a bit crispy on the outside. Every oven is different so it is best to use your best judgement on how long to keep them in the oven and which setting to use. Keep the juices and drizzle them over the kabobs before serving.
Enjoy! xxxx Natascha