(Chicago) – Labor Day has passed and the grilling season is supposed to have ended as well. But as long as the outside temperature permits, we can still fire up the grill and enjoy some meaty barbecue goodness. So I will not put my grill in complete hibernation, yet; perhaps until the first snow drops.
Here’s my take on beef kebab. It’s practically a mixture of whatever interesting I found in my pantry and fridge. The usual soy sauce-lemon-olive-oil marinade is boring my palate already so I thought of adding a little flare to the marinade. It sure does amplify the taste of my beef cubes.
Ingredients:
Marinade:
- ½ cup olive oil
- ½ cup soy sauce
- ¼ cup Worcestershire sauce
- 1/3 cup lemon juice
- 1 tablespoon brown mustard
- 1 teaspoon salt
- 1 tablespoon pepper
- 1 tablespoons parsley
- 2 cloves of garlic, grated
- ¼ cup sherry
- 2 tablespoons brown sugar
- 1 teaspoon ginger, grated
For the skewer:
- 2 pounds, beef tenderloin, cut into 1-inch cubes
- 1 large onion
- 3 large tomatoes
- 2 large green bell peppers
- 2 large red bell peppers
- Bamboo skewers
Directions:
Combine all the marinade ingredients in gallon-size freezer bag (ziplock) and mix thoroughly. Put all the beef pieces, zip the back tightly and turn the bag several times to distribute the marinade. Put in the refrigerator overnight. Take it out of the fridge an hour before cooking to bring the meat to room temperature. If you don’t have much time, just marinate for at least 1 hr and no need to refrigerate.
Prepare the vegetables. De-seed the tomatoes and bell peppers and cut into 1 inch squares. Cut the onion into quarters and then cut each quarter in half. Separate the onion curve layers. Put all the vegetables in a bowl and splash with oil and season with a little salt and pepper.
Assemble the kebab in skewers, alternating the vegetable and beef. Preheat grill on medium heat. Place the kebab on the grill and cook each side for 3 minutes. If you like your meat more done, cook 1-2 more minutes.
