Classic Beef Shish Kebabs

Grilling. Since it’s once again decent grilling weather here in TX, we have been using the grill quite a bit! Recently, we dug out an old favorite, and added a few additional veggies (eggplant and zucchini – since the eggplant is growing abundantly in the garden, and zucchini is still everywhere at the farmer’s markets!). The additions were great, and – in fact – you can use any vegetables you like – the marinade is very versatile!

Although threading the skewers takes a bit of time, it’s great to be able to cook the different components for slightly different amounts of time – that way everything is cooked perfectly. The end result is fantastic – enjoy!

Classic Beef Shish Kebabs
Adapted from Cooking Light, January 2006
Serves 4

Beef marinade:
2 tsp olive oil
1 teaspoon chopped fresh rosemary
2 tsp red wine vinegar
3 large garlic cloves, minced
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 pound beef sirloin, trimmed and cut into 1-inch cubes

Vegetable marinade:
2 tsp olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
2 cups cherry tomatoes
1 cup frozen pearl onions, defrosted
2 yellow bell peppers, seeded and cut into 1-inch pieces (red or orange bell peppers also work well)
1/2 pound cremini mushrooms, stemmed and halved (or can sub 1/2 lb large chunks of portabello mushrooms)
1 pound small new potatoes, scrubbed
1 medium zucchini, cut into chunks
1 small eggplant (ichiban or asian-style eggplant), cut into chunks

Combine 2 teaspoons oil, rosemary, red wine vinegar, garlic, salt, and pepper in a large zip-top bag. Add beef; seal and marinate in refrigerator 1 hour, turning occasionally. Remove beef from bag; discard marinade. Thread beef evenly onto 6 (12-inch) wooden skewers.

Combine 2 teaspoons oil, lemon juice, salt & pepper in a large bowl. Add tomatoes, onion, bell pepper, mushrooms, and potatoes, tossing to coat.

Thread each vegetable separately onto 12 (12-inch) skewers. Place beef and vegetable kebabs on a preheated grill.

Grill potato kebabs about 12-15 minutes, until potatoes are tender. Grill onion, pepper, zucchini, and eggplant kebabs 10 minutes. Grill beef kebabs 9 minutes or until desired degree of doneness. Grill tomato and mushroom kebabs 7 minutes.

**Note** Both beef and veggies can be marinated overnight for easier preparation.

Nutritional info:
Calories: 368.2
Total Fat: 10.7 g
Saturated Fat: 0.7 g
Polyunsaturated Fat: 0.8 g
Monounsaturated Fat: 3.4 g
Cholesterol: 0.0 mg
Sodium: 182.1 mg
Potassium: 1,152.3 mg
Total Carbohydrate: 37.9 g
Dietary Fiber: 6.8 g
Sugars: 5.0 g
Protein: 33.9 g


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s