After days of dark skies and record-setting rainfall, the past two beautiful sunny days have inspired me to get back to grilling! I kind-of sort-of took this past summer off to focus on my youngest daughter’s wedding , my oldest daughter’s engagement , and to mother our newborn Cavalier King Charles Spaniel! . These joyful life experiences were well worth my time and attention, and now it’s time to get back to cooking and blogging!
Shish Kebob is one of my favorite foods when done right! Not all shish kebob recipes are created equal. I have to say I struggled to get this one right, but after several attempts, I feel I have finally nailed down the flavor I was striving for. Fingers crossed!
In the past, I’ve used the petite filet cut for the beef. You can’t find these everywhere, but Skips Meat Market in Fairport, NY typically carries the petite filet. They are quite small and almost as tender as tenderloin with a more “steak-like” flavor. Due to the beef shortage, they were not carrying this cut, so I opted for a thick sirloin steak that I cubed to make the kebobs. Sirloin is one of the most flavorful cuts of beef but tends to be tough so it’s important to marinate the meat for at least 24 hours. I marinated them for only 8 hours one time, and the meat was not tender enough.
In order to maximize the flavor of the marinade, I recommend boiling the remaining marinade for 3-5 minutes because the raw beef was marinading in it, then top the plate with some extra marinade. I always serve over jasmine rice and Tzatziki sauce is a nice accompaniment.
- 2 lbs Beef Cubed - petite filet or sirloin steak
- 2 Bell peppers I like to uses more then one color
- 1 Large Vidalia Onion Could also use red onion
- Any other veggies you like. I often add zuchini and mushrooms
- 1/2 Cup Olive Oil
- 1/2 Lemon zested and juiced
- 3 Tbs Balsamic vinegar
- 2 Tbs Honey
- 1 tsp Brown Mustard
- 2 Cloves Garlic diced
- 4 tsp Fresh thyme (use 1/3-1/2 if using dried herbs)
- 4 tsp Fresh oregano (use 1/3-1/2 if using dried herbs)
- 1 tsp Rosemary (use 1/3-1/2 if using dried herbs)
- 1+ tsp Salt
- 1/2 tsp Ground Black pepper
- Cube beef about 2" X 2", place in large bowl
- Slice veggies in bite size pieces, place in a separate large bowl
- Dice Garlic
- Combine all remaining ingredients and mix
- Divide the marinade between the beef and the veggies and cover with plastic wrap.
- Marinate the beef and veggies at least 24 hours
- Grill the kebobs to your desired
- Serve with your rice of choice, and Tzatziki
- 14 oz Plain Full Fat Greek Yogurt
- 1/2 Large Cucumber
- 1 Clove Garlic
- 1/2 Lemon Juiced
- 1 Tbs Olive Oil
- 1 Tbs Fresh Dill, Diced
- Salt to Taste
- Place yogurt in a mixing bowl
- Grate cucumber
- Mince the garlic, or run it over a lemon zester
- Add remaining ingredients and mix well
- Serve with Greek salad, Turkey Burger, Kebobs, and Pita