Steak Kabobs
There is a wonderful, homemade marinade on these delicious steak kabobs!
Foto: RecipeGirlIngredients
- ½ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons minced fresh oregano
- 3 tablespoons chopped fresh rosemary
- 3 large garlic cloves, (thinly sliced)
- 1 tablespoon finely grated lemon zest
- 1 whole bay leaf
- 1 teaspoon salt
- freshly ground black pepper
- 2½ pounds boneless top sirloin or NY Strip steak, (cut into cubes)
- 1 medium red bell pepper, (cut into 1-inch pieces)
- 1 medium green bell pepper, (cut into 1-inch pieces)
- 12 medium mushroom caps
- 2 medium red onions, (cut into 1-inch pieces)
- wooden skewers (at least 12-inches), (soaked in water for 20 to 30 minutes (or use metal skewers))
Steps
In a large glass bowl, whisk together the olive oil, lemon juice, oregano, rosemary, garlic, lemon zest, bay leaf, salt and a few grinds of pepper. Put the beef cubes in the marinade and toss to coat. Cover. Refrigerate and marinate for 2 hours, turning the beef a couple of times to make sure it’s evenly marinating.
Remove the beef from the steak marinade- discard the bay leaf, but keep the marinade.
Assemble the kebabs by alternating cubes of beef with bell pepper and onion and mushroom. Lay the prepared kebabs in a shallow dish and brush with the reserved marinade.
Preheat the grill to medium. Grill 8 to 10 minutes until the beef is just medium-rare, turning the skewers several times for even cooking.
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