Beef Shish Kebab
Ingredients
- • 680 g beef sirloin, cut into 1.5-inch cubes
- • 1 item red bell pepper, cut into 1.5-inch pieces
- • 1 item green bell pepper, cut into 1.5-inch pieces
- • 1 item red onion, cut into wedges
- • 60 ml olive oil
- • 60 ml lemon juice
- • 4 cloves garlic, minced
- • 2 tsp dried oregano
- • 1 tsp ground cumin
- • 1 tsp paprika
- • 1.5 tsp salt
- • 1 tsp black pepper
- • 16 item cherry tomatoes
- • 8 item mushrooms, whole
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.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
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."
