Shish Kebab
Maureen Abood recipe - Lebanese/Middle Eastern
- Prep time
- 2 hr 10 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, grated or minced
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons Worcestershire sauce
- 2 teaspoons pomegranate molasses
- 1.5 pounds lean beef
- 1 large red onion
- 3 bell peppers, any color
Instructions
- 1
In a medium bowl, whisk to combine all of the marinade ingredients. Set aside.
- 2
Cut the beef into 1- to 2-inch cubes. Cut the onion and peppers into 2-inch pieces. Add the meat and vegetables to the marinade in the bowl and turn the pieces to fully coat them. Cover and refrigerate for at least 2 hours and up to 8 hours.
- 3
When you’re ready to grill, coat the grill grates lightly with oil and heat the grill on medium high.
- 4
Thread 8 metal skewers with the meat, onion, and peppers; discard the marinade.
- 5
Grill the kebabs, turning them halfway through cooking, about 12 minutes total. Remove the skewers from the grill. Before serving, push the meat and vegetables off the skewers onto a platter and drizzle with olive oil.