Mediterranean Beef Kebabs

Ingredients

• 2 lbs beef sirloin or tenderloin, cut into 1.25-inch cubes
• ½ cup olive oil
• 3 tbsp fresh lemon juice
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 medium red onion
• 2 medium bell pepper (red or yellow)
• 2 whole fresh lemon
• 3 tbsp fresh parsley or mint, chopped

Instructions

1. 1

   Pat the beef cubes dry with paper towels by pressing gently on each piece—this helps the meat brown better on the grill.

2. 2

   Mince the garlic into small pieces the size of pencil-tip dots using a chef's knife or garlic press.

3. 3

   In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and black pepper until uniform.

4. 4

   Add the beef cubes to the marinade and stir gently with a wooden spoon until every piece is coated, about 2 minutes.

5. 5

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours, so the meat absorbs the flavors.

6. 6

   Cut the red onions in half lengthwise from root to tip, then cut each half crosswise into 1-inch-wide pieces.

7. 7

   Cut each bell pepper lengthwise in half and remove the seeds and stem, then cut each half crosswise into 1.25-inch squares.

8. 8

   Remove the beef and vegetables from the refrigerator 15 minutes before grilling so they come to room temperature.

9. 9

   Thread the beef cubes, onion pieces, and bell pepper pieces alternately onto skewers, starting and ending with beef—aim for 4 to 5 beef cubes per skewer.

10. 10

    Preheat a grill or grill pan to medium-high heat—hold your hand 3 inches above the grate; you should only be able to hold it there for 3 to 4 seconds.

11. 11

    Lightly oil the grill grate by folding a paper towel, dipping it in oil, and rubbing it across the hot grate with tongs—this prevents sticking.

12. 12

    Place the skewers on the grill with the beef facing the heat, leaving 2 inches between each skewer so heat circulates around them.

13. 13

    Grill without moving for 3 to 4 minutes until the beef develops a dark brown crust and releases easily from the grill.

14. 14

    Using tongs, rotate each skewer 90 degrees and grill for another 2 to 3 minutes until a second brown side appears.

15. 15

    Rotate again to a third side and grill for 2 to 3 minutes, then rotate a final time and grill for 2 minutes until the internal temperature reaches 130°F (medium-rare) on an instant-read thermometer.

16. 16

    Transfer the skewers to a clean cutting board or platter and rest uncovered for 3 minutes so the juices stay inside the meat.

17. 17

    Cut the fresh lemons in half and place them on a small serving plate next to the skewers.

18. 18

    Scatter the chopped fresh parsley or mint over the skewers in a light layer just before serving.

Tools you’ll need

• large mixing bowl
• wooden spoon
• plastic wrap
• chef's knife
• cutting board
• metal or wooden skewers (8 to 12 depending on length)
• grill or grill pan
• long-handled tongs
• paper towels
• instant-read meat thermometer

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