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Nutrition Facts
Serving Size 1 (238g) Recipe makes 6 servings
Calories 832
Calories from Fat 706		(84%)
Amount Per Serving		%DV
	Total Fat 78.5g	120%
	Saturated Fat 17.2g	86%
	Monounsaturated Fat 49.9g
	Polyunsaturated Fat 6.7g
	Trans Fat 0.0g
Cholesterol 101mg		33%
Sodium 2409mg		100%
Potassium 524mg		14%
Total Carbohydrate 3.0g		0%
	Dietary Fiber 0.5g	1%
	Sugars 0.9g
Protein 29.1g		58%
detailed view... how is this calculated?

Shishlik (Israeli Skewers)

Recipe #302801 | 25 min | 10 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: Pneuma
May 8, 2008

Popular in Israel and you can use any meat, beef, or lamb. Usually prepared without any veggies on the skewers and best served with salads and pita. Preparation time assumes that the meat has been cubed. Yield depends on how small the meat is cubed

SERVES 6 , 20 skewers (change servings and units)

Ingredients

1 1/2 cups olive oil
2 tablespoons lemon juice
2 garlic cloves, minced
1 onion, finely chopped
1/4 cup parsley, chopped
2 tablespoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 lbs beef steaks, cubed
skewers, metal but wooden would do but needs to be presoaked, as needed

Directions

1
For the marinade: Combine all ingredients except the meat in a bowl and mix well.
2
Add the meat to the marinade; mix and coat well.
3
Marinate for 2 hours in the refrigerator; drain liquid and skewer the meat.
4
Broil skewers in a preheated broiler for about 7 minutes on each side or until cooked.

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Featured Reviews for This Recipe

From: Halcyon Eve

On Aug 16, 2009

Wonderful! I used lean beef cut into large cubes, which filled 2 large metal skewers. We cut it up afterwards according to our taste, and served it on pita bread with Israeli Salad. It made a fantastic summery meal! Thanks so much for sharing, Pneuma! Made for Everyday is a Holiday tag game.

0 people found this review helpful

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From: Gerry

On Jul 17, 2009

Have to add another WOW as many of your other reviewers have already done. Love using skewers as appetizer/starts and this one is delicious and packed with flavor - a real hit at our house. Made as posted with snipped in parsley freshly picked from the backyard garden - there really is something about using herbs fresh from the garden when doing these marinades!I did add peppers, sweet onion and mushrooms to some of the skewers for variety - they made for an excellent addition to the platter! Have I told you just how much I enjoy those recipes of yours Pneuma - thank you for another that has gone into my cookbook to use again - and again!

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From: Andi of Longmeadow Farm

On May 25, 2008

Oh yum-MERS! This Shishlik recipe is right on and oh so tasty. I followed this exactly, except since I used beef cubes (already cut) I placed this in the marinade on Friday, turning them in the Ziploc bag every couple of hours. The taste that infused into the meat was outstanding. I used fresh thyme and fresh parsley which really gave the meat a even more. packed full of "WOW" factor. I preheated our grill to "screaming hot" oiled the grates and put these succulent pieces of meat right on top and basted them every couple of minutes. This was really really nice, added some fresh grilled tomatoes to some rice pilaf and ate away. Perfect, will use this as my "go" to recipe for Shishlik. Thank you so much Pneuma

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From: Peter J

On Mar 21, 2009

Loved this and look forward to taking the remainder to a BBQ tomorrow! I thought the olive oil not only carried the other flavors through but added a lot of flavor in itself so it's worth using a good variety.

1 person found this review helpful

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