Jonah's Beef Shishlik

Equipment: First and foremost the key to good Shishlik or Shis Kabob is long flat skewers. Get yourself some skewers that look like swords. I found some for a few bucks at the kosher market in Santa Monica, or you can just buy their premade marinated kabobs and technically you'll get the skewers for free.

Meat: I've been using London Broil lately. It's affordable and seems aptly suited to this type of cooking. Marinating is a necessity but in this case that's a good thing. I also just usually ask the butcher to cut up the meat in pieces for the kabobs, at a nice kosher butcher this isn't a problem.

Marinade: Start with about 40% Soy Sauce and 60% percent water as a base. I'm not going to post exact amounts cause it depends on how much meat your cooking. Then add a few tablespoons each of lemon juice, honey, and olive oil. It might be a good idea to user a lighter oil like canola even though I've been using olive oil. Then toss in some pressed fresh garlic. Marinate for at least one hour but overnight would be good.

Rub: I make a spice mixture of paprika, turmeric, cumin, cayenne and fresh ground pepper in the following proportions
3, 1, 1, .5, 2,

Preparation: Feel free to load up the skewers with a lot of meat. Press the meat tightly together, this will actually help ensure the meat doesn't overcook. Sprinkle the rub all over and take your kabobs and rub them against each-other to evenly distribute the spices. Throw them on the grill and cook. Flipping them is a million times easier compared to regular thin metal or wooden skewers. Keep in mind that the individual pieces are going to press against each-other and almost fuse together. Think of the Kabob as a long narrow roast. It's gonna take some cookin to get these suckers done all the way through. So stick around for frequent flippin so nothing burns. Take of the grill when done and rest for five minutes. Push all the meat of the skewer by holding the meat with a fork and pulling out the skewer, this is best done on a bed of couscous leaving the meat in a row ready to serve.