Wednesday, June 17, 2009

Mediterranean Beef Kabobs

These skewers have been adapted from Suzanne Somers original recipe. Beef that bursts with tarragon, oregano and garlic marries well with smoky, char grilled zucchini and aubergine. Best served as a platter with olives, hummus and crisp pita bread - the perfect complementary nibbles.

Makes 6 skewers

Ingredients: 400 g boneless beef sirloin steak, cut into 1 ½ inch cubes1 large red onion, cut into chunks 1/4 cup olive oil, 1 tblsp dried oregano1 tsp minced garlic 1 tsp dried tarragon, crushed, salt, freshly ground black pepper, 1 tblsp lemon juice

Optional: *12 pearl onions (peeled)12 cherry tomatoes (stems removed)2 red or green bell peppers (seeded and chopped into 2-inch squares)12 mushrooms (stems removed)
*This will increase the total yield of recipe, i.e. number of skewers.

Method: In a plastic container or bowl with a lid, combine olive oil, garlic, tarragon, oregano, garlic, salt and pepper thoroughly, then add meat cubes, coating them completely. Allow meat to marinate in the refrigerator for 4 to 24 hours, turning the meat occasionally.

Drain meat, set aside marinade. Thread meat cubes onto six 12-inch metal/wooden skewers, alternating with the red onion chunks and optional veggies if using, in a pretty pattern. Repeat the process until your skewer is full. Thread the next kabob and continue until all your ingredients are used up. Cooking the kabobs on a hot grill pan is the best option, about 2-3 minutes on each side and the veggies will get a nice charred colour and taste. It can also be broiled in the oven otherwise. Either way, basting with the leftover marinade and turning occasionally to brown evenly until the meat is done to your liking will ensure the meat is moist.


Want to make a complete Mediterranean meal?

Try my hummus recipe click here

And if you liked this recipe you may like my Moutabel and Lebanese Lamb Chops

Looking for more skewer recipes?

Why not try my Adobo Pork Skewers and Mojo Potatoes

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