KABOB THE BOD
Whether you pronounce or spell it
Kabob, Kebab, or Kebap, I think we
can all agree the shish kabob (said with
my very THICK country accent) is one
of the most underrated grilled dishes.
While most of the year I am in full body
by brisket mode, there is something
about the heat of the summer that has
me craving meat (and veggies) on a
stick. “Shish” (in Turkish: “şiş”) means
“skewer”, so a “şiş kebap” is made with
chunks of meat on a skewer – what
could be better?!
The best part about making shish kabobs, besides saying shish kabobs, is that you can skewer and grill anything
if you’re brave enough. This type of grilled dish can be very personalized depending on what kind of meat,
vegetables, or even fruit (eww!) you prefer. Back in the day we chose and cubed our desired meats and veggies,
made marinade, forced our children to skewer the kabobs, and then grilled them. By the time they were ready to
eat, your hands and arms were too tired – definitely a first world problem! Now, grocery stores like H-E-B cheat
and do all the work for us and let’s be real…no judgment there.
Let’s get back to my clever article title, Kabob the Bod. Summer in Texas means you’ve got to maintain that
speedo-ready body for almost half the year; it’s brutal but someone’s got to do it. “Body by barbecue” is for
hibernation season where stored fat reserves are a necessity to survive…obviously my favorite time of year,
Whether you are calorie counting or low carbing it, shish kabobs can fit into any health plan. Workout tip: cut
and skewer your own kabobs for an added calorie burn.
If you do decide to go all out and make your own marinade, here’s a quick easy recipe
that can work for chicken, pork, beef or any meat of choice.
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 1/3 cup olive oil
• 1/3 cup cilantro chopped
• 1 1⁄2 tsp cumin
• 1 1⁄2 tsp salt
• 2 limes squeezed
• 4 garlic cloves diced
HAPPY KABOBBING!
HUNGRY FOR MORE? @MEAT.THERAPY
