As we all know, shish means stuff and kabob means "on a stick".
Everything is better on a stick. (or is that a pole?)
Anywho, since my wife doesn't like lamb, we usually use chicken as our shish.
Here is what I like to do to it ahead of time.
1. Trim the chicken of fat and gristle.
2. Cut the chicken into proper kebob size. (A little more than an inch across works for me.)
3. Put some Olive Oil into a bowl or dish with a tight fitting lid.
4. Place the chicken cubes in there.
5. Squeeze the juice of a couple of lemons on top of that.
6. Sprinkle in some minced garlic, onion salt, pepper, dill, and marjoram.
7. Put the lid on and shake it up.
8. Toss that into the fridge for an hour or so, and you'll be ready to put the chicken on some sticks.
(Make sure you soak wooden sticks in water, if you plan to cook them on fire.)
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