George Foreman grills work on the same principle as a waffle iron by cooking both sides of the food simultaneously to cut the grilling time in half. Channels built into the cooking grids let fat drain off the food for healthier eating. Shish kebabs, typically meat and vegetables on a skewer, can be grilled quickly on a George Foreman grill. The trick to grilling Shish kebabs is to cut the chunks of meat and vegetables to a uniform size so that everything cooks evenly at the same time.
Use inexpensive cuts of beef, which will tenderise in the marinade, and vegetables such as bell peppers, sweet onions, Roma tomatoes and whole mushrooms.
Cut the meat and vegetables into cubes about the same size. A big chunk of meat on a kebab next to a pearl onion will result in a charred onion and a raw piece of beef blackened on the outside.
Skewer the meat and veggies on the sticks, alternating each vegetable with a piece of meat to produce colourful shish kebabs.
Prepare a marinade to taste. Southwestern marinades can be made with cider vinegar, paprika, chilli powder, garlic and cayenne pepper. An Asian marinade might include soy sauce, crushed ginger and safflower oil. The goal with any marinade is to tenderise the food. Flavours are purely a matter of personal preference, so experiment.
Arrange the shish kebabs in rows in a glass casserole dish and pour the marinade over them.
Cover the dish with aluminium foil and refrigerate two hours before cooking.
Pre-heat the George Foreman grill with the lid closed for 10 minutes
Place a row of Shish Kebabs on the lower half of the open grill.
Close the grill and set the time for four minutes to cook the beef medium-rare.
Check the Kabobs after four minutes and cook an extra minute or two if needed.