Beef Shish Kebab Recipe
I love beef and this is one of my favorite ways to cook it. It’s so easy and you can use a variety of vegetables to suit your taste. I used colourful bell peppers and red onion but you can easily add some whole earthy mushrooms, zucchini, or sweet cherry tomatoes. For any BBQ gathering, it’s a great option since everyone will have their own (or more) skewer of food. Simply pair this with some delicious greek rice, baked potatoes, a great side dish like my caesar or greek salad, and a nice dinner roll. There are endless ways to turn this into a full meal deal.
Ingredient Notes
Beef – Tenderloin is the most tender cut, but top sirloin is also a great choice. Sugar – Use plain old white sugar to add a hint of sweetness and help caramelize the beef as it’s grilling. Cumin – Ground cumin is rich and hearty, earthy and warm, with an edge of citrus, and adds instant depth to any dish. Paprika – I use sweet paprika. It adds colour and has a mild peppery flavor. Allspice – Adds some great taste. The flavor of allspice brings to mind cinnamon, cloves, nutmeg, and pepper. Garlic – Fresh is best, minced. Use as much or as little as you like, the more the better in my opinion. Tomato Paste – This will thicken the marinate a bit and adds some tomato flavor. Oil – A good olive oil is preferred for the marinade. Lemon Juice – Fresh squeezed lemon juice will help to tenderize the meat, and balance out the flavors. Peppers – I used yellow, orange and red, but of course use any colour you prefer. Onion – I used red onion because it has a stronger taste than yellow or white onion.
How To Make Beef Shish Kebabs
Tips
Leftovers
Leftovers can be kept in an airtight container for 3-4 days in the refrigerator.
More Delicious Recipes To Try
Mititei (Romanian Street Food)Chinese Chicken SkewersBeer and Honey BBQ Chicken SkewersBeef Teriyaki SkewersOxtail StewChicken SouvlakiStuffed Cabbage RollsBeef WellingtonEasy Kofta (Beef Or Lamb)Chicken Doner KebabGrilled Chicken Kebabs
