18 Reviews of Shishlik (Israeli Skewers)

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

From: Marlitt

On May 19, 2008

These are great. I made them exactly as posted and they turned out great. I served them with rice salad,oregano corn and green salad. Since barbeque season is upon us I will be making these often.

From: Lavender Lynn

On May 24, 2008

We made this with beef and had to cook it under the broiler because our grill was out of propane. Dumped the extra marinade with its veggies on top midway through broiling. Came out great! My DH has a fond place in his heart for "schaschlik" served at Faschings Fests in Germany in the seventies, and this is the very thing. Thank you! Made for Let's Get Skewered, May 2008.

From: TasteTester

On May 23, 2008

Wow — this is such a great recipe for Shishlik. I've made it before using other recipes, and this is the best. We used beef and I marinated it early in the morning, so it was in the marinade for about 8 hours. I doubled the recipe because we had guests, and it was all gone so quickly I only had one skewer, so I've got the ingredients on my shopping list for next week to make it again. Thanks for the terrific recipe — everyone loved it!

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.

From: Sonya01

On Jun 1, 2008

these were really good. I used fresh pasley & thyme as they were in my garden. Made for Let's Get Skewered Tag Game — May 2008 in the Aisan forum.

From: BLUE ROSE

On Jul 4, 2008

I chose to surprise my DH by making this dish for him. He loved this dish. I chose to cook them in our grill pan which I think worked. Thanks for posting this recipe for us to try.

From: TeresaS

On Sep 9, 2008

Wow! These have a wonderful flavor. I marinated mine for about 4 hours. They weren't very tender but I believe that was due to my cut of beef. I grilled mine on the barbecue and served it with a tasty coleslaw. Thanks for posting.

From: diner524

On Aug 5, 2008

Delicious!!!! I cheated and didn't bother cutting mine into pieces and skewering. I used ribeyes and marinated them for about two hours and then grilled. I did brush on some of the marinade in very beginning of grilling. Made for zaar stars tag. Thanks Pneuma for posting.

From: Chef floWer

On May 14, 2008

Yum and easy! I made half the serving (Just to feed three people) today for dinner and we all enjoyed them. I had to cook it inside on a pan because it was 5 oC outside. I also used chicken instead of beef and the chicken was very tender. I served it with Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad) Thank you Pneuma