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FHM Weekend Cooking Challenge: Shish Kebab

This Mediterranean skewer is worth a try
by Mars Salazar | May 14, 2016
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Congratulations—you've made it to the weekend!

All those deadlines, paperwork, hours spent toiling in the must be really tired, and craving for good food. Obviously, we're not talking about boring fast food grub or the tipid meals you've been living on since Monday. Your hard work deserves something way more special.

Sure, you can go to a nice restaurant, but why not whip up your gastronomic reward yourself? It might require a bit more effort, but think of this as another validation of you being a true man, because a true man knows his way inside the kitchen. That and girls love guys who cook. Plus, the rewarding feeling of you tasting your own masterpiece is all worth it.

Don't worry—we'll spare you the hassle of sifting through your mom's Del Monte Kitchenomics pamphlets for the right recipe. In this weekly series called FHM's Weekend Cooking Challenge, we'll pick a dish you can do for your girl or folks that's both delicious and doable, but still special enough that you'll feel a profound sense of pride after you've successfully accomplished it.

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Given Pinoy’s love for pork barbecue, it’s not surprising that our taste buds easily welcomed Mediterranean kebabs with open arms and gaping mouths. Instead of heading to your favorite Persian joint for some skewers, try out this recipe first: We promise, your tummy will thank you for it!

What you’ll need:
3 pounds of beef sirloin or tenderloin
1/2 cup olive oil
1 tablespoon white vinegar
1 tablespoon garlic, minced
1 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground white pepper
Oil for spraying


Prepare it:
1) Prepare the marinade by mixing the olive oil, vinegar, pepper, cumin, coriander, paprika, and garlic in a dish.
2) Cut up the beef into long, thin slivers. Tenderize it by lightly pounding the slices with the back of two knives.
3) Place the beef slices in the marinade. Refrigerate the marinated meat for five to six hours before grilling it.
4) Take out some flat metal skewers and spray them with oil. Thread the marinated beef slices onto the skewers.
5) Grill each skewer for six to seven minutes on each side.

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The end product should look something like this:

Enjoy it with:
- Complete your Mediterranean meal with some grilled veggie skewers! Tomatoes, onions, mushrooms, bell peppers, and zucchini would be great. Simply brush them with some olive oil and spices before tossing on the grill.
- Red wine and red meat go perfectly well together. Pick a rich, bold one like Port, or seek out a Turkish variety for more authenticity.

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Pro tips:
- Don’t have metal skewers at home? Make do with good old barbecue sticks. Keep them from burning on the grill by soaking the ends with water.
- While threading the meat on your skewers, don’t pack them in too tightly. They can touch, but make sure to leave a bit of space in between segments so the heat can reach all sides of each meat piece.

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