Beef Shish Kebabs
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Courtesy of Paula Angerstein of Paula's Texas Spirits
Photography by Andy Sams
The beauty of these kebabs is that they can be made ahead of time. Also, because the traditional vegetables are served in the ratatouille and not on the skewer, it's easier to grill the meat to a consistent level of doneness.
Super easy
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PrintIngredients
For 8 Person(s)
Recipe
- 2 pounds lbs. beef sirloin
- 8 wooden skewers
- 1/4 cups fresh-squeezed lemon juice
- 1/4 cups red wine vinegar
- 1/2 cups Texas olive oil
- 2 medium cloves garlic, pressed
- 1 tablespoons chopped fresh oregano
- 1 teaspoons salt
- 1/2 teaspoons pepper
Beef Shish Kebabs Directions
- Cut the sirloin into 1½-inch cubes and place in a plastic freezer bag. Combine the remaining ingredients and add to the bag. Marinate the beef for 2 hours or refrigerate overnight.
- Before cooking, soak the skewers in water for 1 hour to prevent charring. Loosely thread about 4 beef cubes onto each skewer.
- Grill over medium-high heat—making sure all sides are seared—approximately 8 minutes. Serve immediately or at room temperature.
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