Beef Kebab
Grilled beef skewers with charred meat, vegetables, and aromatic spices. Threaded onto skewers and cooked over direct heat until the exterior crisps.
Ingredients
Method
Cut beef into 1.5-inch cubes; cut red onion and bell pepper into similar-sized chunks; cut zucchini into half-moons. Pat beef dry with paper towels.
In a mixing bowl, combine minced garlic, olive oil, lemon juice, paprika, cumin, salt, and black pepper.
Add beef cubes to the marinade and toss to coat evenly. Let sit at room temperature for 15 minutes, or refrigerate up to 8 hours.
Soak wooden skewers in water for 10 minutes if using; set metal skewers aside. Thread beef and vegetables onto skewers in alternating pattern, starting and ending with onion or pepper.
Preheat grill to medium-high heat (about 400°F). Lightly oil grates.
Place kebabs on grill and cook 3-4 minutes per side, rotating once, until beef is charred on edges and cooked to desired doneness (about 12-15 minutes total for medium-rare). Vegetables should be tender with light charring.
Transfer kebabs to a serving platter, sprinkle with fresh chopped parsley, and serve immediately with pita bread or rice.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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