0 (0)

Category: Mains

Beef Kebabs

Dear SOS: Many years ago The Times published a recipe for a beef kebab marinade that was the best ever. I was newly married and used it for my first dinner party. It had oil, lemon juice, garlic, soy sauce ... Read more

Total time: 30 minutes plus 4 hours marinating | Serves 4 to 8
  • 2 pounds beef sirloin tip
  • 1/2 cup lemon juice
  • 1 onion, grated
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 1 clove garlic, crushed
  • 1 (4.5-ounce) jar whole mushrooms
  • 1 (15-ounce) jar whole onions
  • 1 green bell pepper, cut into 16 pieces
  • 16 cherry tomatoes

Step 1Cut the meat into 1 1/2-inch cubes.

Step 2Combine the lemon juice, onion, salt, pepper, curry powder, ginger, Worcestershire, bay leaf and garlic in a shallow dish. Add the meat, toss well to coat, and refrigerate, covered, for 4 hours or longer.

Step 3Heat the broiler or heat an outdoor grill on medium-high heat.

Step 4Thread the beef onto eight (10- to 12-inch) skewers, alternating with the mushrooms, onions, bell pepper and tomatoes. Broil the kebabs 5 inches from the heat source or grill until the meat reaches desired doneness, 8 to 10 minutes, turning occasionally.

Each of 8 servings:
328 calories; 212 mg sodium; 72 mg cholesterol; 22 grams fat; 9 grams saturated fat; 10 grams carbohydrates; 22 grams protein; 2 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Eggplant timbale
Perfect grilled steak
Roasted salmon with marinated fennel and thyme
Grilled radicchio and romaine chopped salad