Wednesday, July 23, 2008
Tender Beef Kebabs
It's summer, so it must be time to use the grill! I wanted to make something healthy, but also tasty, so I decided kebabs might be a good option.
Beef kebabs might not be as healthy as, for example, chicken breast, but, beef has the advantage that it doesn't have to be cooked through. Just make sure to pick a decent piece of beef, I used sirloin for these, and cut off any excess fat that is visible.
You can also pick a variety of veggies to use. My choices were yellow and red pepper, red onion, green squash (zucchini), and grape tomatoes. Any veggie that can hold itself together when cooked works for grilling on a skewer. Yellow squash, green pepper (any sweet peppers), jalepenos, pearl onions, mushrooms - these would all be great for grilling.
Makes 4 servings
1.5 lbs beef, cut into 1 1/2 inch chunks
1 yellow pepper, cut into 1 inch square pieces
1 red pepper, cut into 1 inch square pieces
1 medium red onion, cut into 1 inch square pieces
1 green squash, cut into 1 inch square pieces
15 grape tomatoes
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 tsp garlic powder
1 tsp cumin powder
1 tsp cayenne powder
1 tsp chili powder
1 tsp salt
1/2 tsp freshly ground pepper
Place olive oil, vinegar, garlic powder, cumin, cayenne, chili, salt, pepper and beef into a ziploc bag. Close bag tightly, squeezing out any excess air. Massage the mixture into the beef for one minute. Marinade in the fridge for three to six hours, turning over once halfway through.
If you are using wooden skewers, you will need to soak them in water for a few hours. I used metal, non stick skewers. Making kebabs is fun. Put pieces of beef, alternating with different vegetables on to each skewer. Don't clean your hands between beef and vegetable additions; the marinade from the beef will coat the vegetables as you handle them.
Place the skewers on a hot grill. I grilled the skewers for about 5 minutes per side, with the lid of the grill closed.
I served the kebabs over rice. They were tasty!