Spicy Beef Kebabs Time: 45 minutes
These are best if prepared earlier in the day and allowed to soak up the flavors - plus it makes dinner a breeze! By doing the meat and some of the vegetables separately you can cook the skewers for different times: allowing the onion to get done to your liking without overcooking the beef.
12oz (350gr) beef loin or sirloin, cut into 1 1/2" (3.75cm) cubes
1 red bell pepper - reserve 2 - 3 'squares' for couscous - the equivalent of 1/4 cup
1 red or sweet onion
1 small - medium zucchini (courgette) 8" (20cm) , reserve the equivalent of 1/4 cup for couscous
6 - 8 mushrooms, large enough to be skewered
6 - 8 large cherry tomatoes
4 - 6 skewers if wood soak in water while preparing the rest
Marinade
3 tbs olive oil
3 tbs ketchup
2 tbs Worcestershire sauce
1 tbs soy sauce
1 tbs chili powder
1 tbs paprika
1/2 tsp ground ginger
1 tsp garlic powder
Hot pepper sauce or red pepper flakes - optional too hot for me ;)
In small bowl whisk together all ingredients for marinade. Pour over meat and let marinate for at least 30 minutes. Clean pepper and cut into 1 1/2 " (3.75cm) squares. Add to meat and toss to coat. Peel and cut onion into 8 wedges. Add to marinade. Cut zucchini in half the long way and then into pieces 3/4 inch (2cm) wide. Add to marinade. Clean mushrooms, removing stems. Add to marinade. Toss all vegetables and meat to coat evenly.
When ready to cook, remove meat from marinade, reserving marinade. Thread meat, tomatoes and mushrooms onto 2 or 3 skewers, alternating. Thread onions, peppers and zucchini on the remaining 2 - 3 skewers, alternating. Start to cook the vegetable only skewers first, over indirect heat with the cover closed. After about 7 minutes, lift cover and turn vegetables, moving over direct heat. Add beef skewers over direct heat. Baste all skewers with reserved marinade. Cook for 8 - 10 minutes, or until beef is done to your liking, turning and basting again halfway through cooking time. Vegetables should be crisp-tender. Remove and serve over a bed of Summer Couscous. Could also be cooked under the broiler (grill) for 12 - 15 minutes, or until done.
Yogurt Dipping Sauce Time: 5 minutes
You could use Greek Yogurt, in which case draining would not be necessary.
1 cup (7 - 8oz, 225ml) plain yogurt
1 clove garlic, minced
1 tbs snipped fresh mint leaves (spearmint)
1 tbs fresh snipped chives
Drain yogurt: line a strainer with several layers of paper towels. Note: if you have a 'fine mesh' strainer, lining is not necessary. Spoon yogurt into center and let drain for 30 minutes. Using a spatula, scoop/scrape yogurt into a bowl. Mince garlic. In small bowl mix all ingredients. Refrigerate until ready to use. Serve with kebabs.
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
