Beef Shish Kabob

By á-25087

The secret to this shish kabob recipe is the spice rub and the marinade, each providing a complex layer of flavor. Start with tender beef to ensure success.

Ingredients

• 2 1/2teaspoons2 1/2 teaspoons garlic powder
• 1 1/2teaspoons1 1/2 teaspoons ground nutmeg
• 1 1/2teaspoons1 1/2 teaspoons ground green cardamom
• 1teaspoon1 teaspoon allspice
• 1teaspoon1 teaspoon paprika
• Salt
• Freshly ground black pepper
• 3pounds3 pounds beef tenderloin, cut into 1 1/2-inch cubes
• 1large1 large red onion, thinly sliced
• Juice of 2 lemons
• 1cup1 cup extra virgin olive oil
• 1cup1 cup dry red wine
• 1large1 large red onion, cut into pieces roughly the width of the meat
• 1 to 21 to 2 green bell peppers, cut into pieces roughly the width of the meat
• 1 to 21 to 2 red bell or orange bell peppers cut into pieces roughly the width of the meat

Details

Servings 10
Preparation time 20mins
Cooking time 485mins
Adapted from foodgawker.com

Preparation

Step 1

Prepare 10 to 12 skewers. If using wood skewers, soak them in water for at least one hour before use.

In a bowl, mix together garlic powder, nutmeg, cardamom, allspice, paprika, salt and pepper. Season the cubed meat with the spice mixture, making sure that the meat is evenly covered with spices.

In a large bowl, combine sliced red onion, lemon juice, olive oil and red wine. Add the spiced cubed meat to the marinade, and work the marinade into the meat with your hands. Cover and refrigerate for several hours or overnight.

Remove the meat from the fridge one hour before grilling.

Heat grill for 15 minutes on high. Lightly oil the grill.

Thread the meat, onion, green pepper and red pepper pieces onto prepared skewers. Season with more freshly ground black pepper. Do not discard the marinade.

Place the shish kabobs on the grill. Grill 8 minutes. While grilling, paint the meat with the marinade a couple of times.

Remove from heat and transfer to a serving platter. Wait 5 minutes before serving.