Beef Kebabs

From Yankee Magazine — June 2006

Meat Recipes

Preparation Time: 20 minutes

Start to Finish Time: 140 minutes

Yield: 4 servings

• 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)

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.

Find Similar Recipes

• By Category
  • Meat Recipes
• By Course
  • Desserts Recipes
• By Preparation Method
  • Grill Recipes