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Beef Kebabs

Beef Kebabs
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by in Jun 2006

Total Time: 20

Yield: 4 servings

Ingredients:

  • 1/2 cup olive oil, plus extra for drizzling
  • 1/4 cup soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, minced
  • 2 bay leaves
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon freshly ground black pepper
  • 1-1/2 pounds tenderloin or other lean, boneless steak (cut into 1-1/2- to 2-inch cubes)
  • 1 yellow bell pepper, cut into 1-inch squares
  • 1 red onion, cut into wedges
  • Fresh bay leaves (optional)
  • 1 pint cherry, grape, or other small tomatoes
  • 1 bunch scallions, cut into 2-inch pieces
  • 3 cups hot cooked rice (about 1-1/2 cups uncooked), sprinkled with lemon zest and chopped parsley (optional)

Instructions:

In a large, heavy-duty zip-top bag, combine first nine ingredients; add steak and coat well. Seal and chill 2 hours, turning occasionally.

Soak bamboo skewers in water. Prepare grill to medium-high heat. Remove beef from marinade; discard marinade. Alternating ingredients, thread beef, bell pepper, red onion, and bay leaves, if desired, onto four skewers, leaving 2 inches on each end. Thread tomatoes and scallions onto four skewers; drizzle with a small amount of olive oil.

Place kebabs on grill, cover, and cook 5 to 7 minutes on each side or until desired degree of doneness. Discard bay leaves. Serve with rice.

Updated Thursday, April 27th, 2006
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