Beef Shish Kebab
Instructions
- 1
In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and black pepper to create the marinade.
- 2
Add the beef cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
- 3
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- 4
Preheat your grill to medium-high heat (about 400°F/200°C).
- 5
Thread the marinated beef onto skewers, alternating with bell peppers, onions, cherry tomatoes, and mushrooms. Leave a little space between pieces for even cooking.
- 6
Brush the vegetables lightly with any remaining marinade or a bit of olive oil.
- 7
Grill the kebabs for 10-15 minutes, turning every 3-4 minutes to ensure even cooking and nice char marks on all sides.
- 8
Check that the beef reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- 9
Remove from grill and let rest for 5 minutes before serving.
- 10
Serve hot with rice, pita bread, or a fresh salad.
Chef's Note
"The key to perfect shish kebab is not overcrowding the skewers - leaving small gaps between ingredients ensures the heat circulates properly for even cooking. For an authentic touch, try serving with a dollop of tzatziki or tahini sauce on the side."
