Saturday, August 20, 2005

Beef Kebabs - South Beach Diet Friendly

Beef Kebabs

Prep time: 15 minutes
Marinating time: 4-24 hours
Grill time: 10 minutes for Medium Rare
Serves 4

2 lb/.9 kg beef tenderloin or some other lean tender cut of meat, cut in 2” cubes
1 large red onion, cut into 2” wedges
1 red bell pepper, cut into 2” wedges
10-12 large cremini mushrooms
Juice of 1 large lemon
Juice of 1 lime
1 tbsp Worcestershire sauce
2 tbsp fresh rosemary, chopped
2 cloves fresh garlic, minced
1 tbsp olive oil
½ tsp freshly ground black pepper

Necessary equipment: skewers – I use bamboo, but steel ones are fine too.

1. Combine the marinade ingredients in a large zip lock baggie (you could use a bowl and cover), add the beef, toss and store in the fridge overnight or on the counter for several hours.

2. If you are using bamboo skewers, they need to be soaked in water for at least 30 minutes before grilling, otherwise they will burn.

3. Alternate onion wedges (they obviously will fall into their natural layers and separate, so I use 2-3 layers together), beef, mushrooms, more beef, peppers, etc., until you fill a skewer. Any extra veggies or meat can be skewered and grilled as well.

4. Preheat your grill (if you don’t have one, use the broiler in your oven). Cook for about 5 minutes and flip. Continue to cook for another 5 minutes or until done to your liking.

Extra meat and veggies will go great thinly sliced over a salad the next day.

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