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Kebabs for the Grill

Here in Florida we are able to grill throughout the year. We take advantage of it and this recipe is great for entertaining at home. I use a mixture of fresh herbs, lemon and garlic. It's best if you can let the meat marinade in the refrigerator for at least 24 hours, more is preferable. I serve it with brown rice and tomato and red onion salad.

Ingredients: serves 6

3 lb. pot roast

12 cloves of garlic

1 bunch mint

1 bunch parsley

1 bunch cilantro

1 bunch thyme

2 lemons

Olive oil

S & P

1 c brown rice

6 med Tomatoes

1/4 red onion, thinly sliced

Rice vinegar



Begin by trimming all the fat from the pot roast. Cut into small chunks. Try to make them the same size so they cook evenly. Mince the parsley, mint, cilantro and thyme and set aside. Mince the garlic and set aside. In lg bowl, zest 1 lemon and juice 1 lemon, 1 T salt, 1 T pepper and 3 T olive oil. To the bowl add all of the minced garlic and all but 2 T of the minced herbs. Mix thoroughly. Add the meat and toss in the mixture. Be sure to coat the meat. Now pour everything into a plastic baggie or simply cover the bowl with saran wrap. Place in the fridge for 24 to 48 hours.

Remove the meat from the refrigerator, skewer it and let it sit at room temp for 1 hr. Heat 1/2 the grill to high and the other to low. Begin by grilling on the high side. You will want to be sure the meat is browned on all sides, then move to the low side. This will take about 15-20 minutes total. Of course this depends on the size of the meat chunks. The smaller the chunk the less time and also more flavor throughout.


Cook rice according to directions. After the rice is finished mix in the reserved chopped herbs and the zest from the other lemon.

Tomato and Red Onion Salad:

Thinly slice 1/4 of a red onion and place in a bowl. Slice tomatoes and add to the bowl. Toss with rice vinegar and little salt and sugar. Set aside. (If you use seasoned rice vinegar then omit the salt and sugar.)

To simplify, the rice may be made 2 days ahead and reheated in the microwave then tossed with lemon zest and herbs. The tomato salad may be made 2 hours before and kept at room temp.


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