Summertime is the best time to have kebobs- out on the grill, finally! Although here, it’s been a very rainy season plus with Ramadan falling in summer this year, it’s been a little difficult to get out on the BBQ before dark, so this recipe can be made indoors or out. I’ll show you how.
Here’s what you need:
Fresh beef cubes (such as for stew). I’m using the newest product out of Crescent Foods, their grass fed, hormone & antibiotic-free beef~ very exciting! Use their store locator to see if a nearby location sells it in your area.
Fresh herbs- I use mint, oregano, marjoram, rosemary- basically everything I have growing in my garden right now.
Plus spices- ground cumin, black pepper and salt. Also citrus zest, minced garlic and fresh lime.
For the skewers, you can use a variety of veggies, but I chose red pepper, green pepper, onion and tomatoes. I like red, white and green, for some strange reason.
To get started mixing up the ingredients, you’ll first make a paste- that helps the spices to stick to the meat nicely and for the garlic not to burn when cooking.
I like to use a mortar and pestle because you can really control how densely you’ll pound it all together. You can also do this in a small spice grinder or food processor, if you wish. Basically, you’re just making a paste out of the ingredients: minced garlic, salt and pepper.
Next, remove the leaves from the stems of fresh herbs. You can even chop them finely or pound them into the paste above, too.
Next, add the cumin to the meat. This could also have been added to the garlic paste made above- quite honestly, I just forgot to do it, but since it’s already a powder, it’s fine to add like this. The point is to make sure the spices will adhere to the meat.
Add the citrus zest, fresh or dried.
Add the garlic paste.
And the herbs.
Add the olive oil.
Mix all together.
Add the lime juice, lime faced down.
Helps it squeeze out everything…
Let the meat marinate like this for at least 30 minutes, refrigerated.
Now prepare the skewers. The very first vegetable cut should be pushed down with the inside facing up, as it serves sort of like a holder for the next few items.
I place a pepper, then tomato, then meat then onion and pepper. Repeat. It seems to hold nicely like this.
Or prepare a grill- get it nice and hot before you place the skewers on top.
Cooking times will vary (see directions below), depending up on whether or not you’ll be grilling indoors or out, or roasting these in the oven.
What’s your favorite way to have kebobs?
- 1 tablespoon cumin, ground
- 2 tablespoon minced garlic
- 1 ¼ teaspoon salt
- ¾ teaspoon black pepper
- 1 package (1 pound) Crescent stew beef
- juice of one lime
- ¼ cup olive oil
- 1 tablespoon lemon zest
- oregano, chopped
- 2 tomatoes
- 1 whole green pepper
- 1 whole red pepper
- ½ large white onion
- In a mortar and pestle or small food processor, grind up the minced garlic, salt and pepper. To a large mixing bowl, add the beef. Add the cumin and lemon zest and fresh herbs. Pour in the lime juice and olive oil. Combine all the ingredients well.
- To prepare the skewers, cut the tomatoes into wedges. Cut the peppers into large and wide pieces so that they will not fall off the skewer sticks, too. Do the same with the onion.
- Make each skewer by piercing one piece of the pepper, inside facing upwards so that it can catch any of the juices from the meat or at least help to hold it up a bit. Add an onion and another pepper, then a piece of meat. Continue doing this until you have about 3 pieces of meat on each skewer. They should be well-balanced and not too heavy so as to break the skewer (if using wood) and so that the ingredients will cook evenly.
- Repeat with all of the meat and vegetables until all of the ingredients have been used.
- To grill outdoors, heat the grill on high. Once the coals are hot, place the skewers on top and cook for about 7-10 minutes on each side, turning only once or twice so as not to break them up.
- To roast, heat oven to 350° F. Cook on each side for about 25 minutes, turning just once.
- Remove from oven and place on top of a bed of cooked rice.