Beef Kebabs
Cubed beef threaded onto skewers with vegetables and aromatics, then grilled until charred. Meat cooks quickly with caramelized edges while vegetables soften, assembled hot and served with choice of sauce.
Ingredients
Method
Soak wooden skewers in water for 20 minutes if using.
Cut beef into 1.5-inch cubes. Cut bell peppers, red onion, and zucchini into similarly sized chunks.
Whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper in a bowl.
Add beef cubes to marinade and toss to coat. Let sit at room temperature for 15 minutes, or refrigerate up to 2 hours.
Thread beef and vegetables alternately onto skewers, beginning and ending with beef. Use two pieces of meat per skewer.
Heat grill to medium-high (about 400°F). Lightly oil grate.
Grill skewers 3–4 minutes per side for medium doneness, rotating once. Meat should reach 130–135°F internal temperature and char lightly at edges.
Remove skewers from heat and let rest 2 minutes. Serve with tahini-lemon sauce, additional lemon wedges, or grilled pita bread.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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