Shish Kabob And Haydari Recipe

If you own a grill and haven't made shish kabobs yet, you're missing out on an essential part of summertime. 

Shish kabob comes from the Turkish phrase şiş kebap, meaning "skewered meat," and is as simple as it sounds: Pieces of meat, skewered onto heat-proof sticks of wood or metal, grilled over hot wood or charcoal. Eventually, modernization allowed for vegetables to be readily available across the Middle East, and kabobs became a plentiful mixture of meats and veggies. What didn't change was the delicious, garlicky marinade that coats the steak and makes for seriously flavorful kabobs and the herby, yogurt-based feta sauce that typically accompanies the dish. 

In our quick and easy recipe developed with Michelle McGlinn, we opt for a classic summer vegetable kabob made with steak, tomato, onion, and squash. The swaps are endless, but one thing we recommend? Don't skip the marinade — or the yogurt sauce.

First, head to the produce section and grab a red onion, a large zucchini, and a couple large tomatoes. You can also use yellow onions, summer squash, potatoes, mushrooms, eggplant, or peppers — get creative and use your favorite seasonal veggies. Next, get a thick piece of sirloin. This cut will be both quick-cooking and budget-friendly, but you can also swap for steaks like a strip or even ribeye. Look for cuts that can be grilled quickly and avoid roasts.

Grab olive oil, cumin, paprika, lemon, honey, salt, pepper, parsley, and a lot of garlic. For the haydari, you'll also need Greek yogurt, crumbled feta, fresh dill, and fresh mint. In a pinch, feel free to use dried herbs instead.

With the steak cut into large chunks, add the seasonings, oil, garlic, lemon, and parsley and combine well in a bowl. Ideally, make this at least a day in advance for the best flavor. If you're short on time or planning a last-minute dinner, let the steak sit in the marinade for as long as possible while the grill heats up. The steak can be marinated up to 5 days in advance; just transfer to a sealable bag and keep chilled.

Haydari is a Turkish yogurt sauce commonly used on kabobs. Typically, haydari is made with strained yogurt or labneh, and if you have some on hand, we encourage you to use it. If not, regular Greek yogurt will do the trick.

This sauce should retain some texture, especially in the herbs, so we don't recommend blending until completely smooth. Instead, add the sauce ingredients to a food processor and pulse or gently blend until well combined. The garlic and herbs should be finely chopped and the feta should have whipped lightly into the yogurt. If the mixture is too thick, add more oil.

You don't have to be strict about the order of vegetables — add the veggies in whatever order you like best. One thing we do recommend, however, is finishing each skewer with a piece of steak — the vegetables soften as they cook and will slip off of the end of the skewers very easily. Steak, on the other hand, shrinks slightly in heat, making it a steady end piece for the skewers. The last thing you want is a tomato falling between your grates.

Heat the grill to medium heat, or around 400 F. Turn all burners on for direct heat, then spray the kabobs lightly with oil to avoid burning or sticking. Place the kabobs on the grill and cook, rotating after about 7 minutes. Cook time will vary based on the size of your steak and vegetables. You'll know when the kabobs are ready when the steak is charred and the zucchini is soft and losing shape. If the vegetables are beginning to char too deeply, turn a burner off and place over indirect heat.

There are a couple ways to enjoy shish kabobs. You can eat them right from the skewer, dipping each bite in haydari, or you can remove the meat and veggies from the skewers and enjoy them over rice. We love shish kabobs with rice pilaf and cucumber salad, or stuffed into a pita with leafy greens. This is also an easy way to meal prep because the kabobs can be stored in the refrigerator for up to a week. For this, we recommend removing the steak and vegetables from the skewers and storing in airtight containers. And don't forget the sauce — the haydari can be stored in the refrigerator for a week, as well.