Beef (or Other Meat or Seafood) Kebabs

Beef kebabs with vegetables are a flavorful and versatile dish that is perfect for grilling. This recipe combines tender beef tenderloin chunks with a variety of vegetables, resulting in delicious and colorful kebabs. The marinade, made with olive oil, lime juice (or lemon juice), soy sauce, herbs, and garlic, adds a burst of flavor to the meat and vegetables. Grilled to perfection, these kebabs make for a satisfying and visually appealing meal. You can serve them with a fresh tomato salsa or customize the seasoning with a spice rub of your choice. This recipe provides an option to use other meats and fish as well.

MAKES: 4 to 6 servings

TIME: 45 minutes

INGREDIENTS:

• 1 tablespoon extra virgin olive oil
• 2 tablespoons freshly squeezed lime or lemon juice, or vinegar
• 1 tablespoon soy sauce
• Salt and freshly ground black pepper
• 2 tablespoons minced fresh parsley or cilantro leaves, or 2 teaspoons minced fresh thyme or rosemary leaves, or 1 teaspoon dried herb of your choice
• 1 teaspoon minced garlic
• 6 medium onions, quartered
• 2 bell peppers, any color but green, cored, seeded, and cut into 1 1/2-inch chunks
• 12 medium button mushrooms, trimmed and halved
• 2 to 3 pounds beef tenderloin, cut into 1 1/2- to 2-inch chunks
• Chopped fresh parsley or cilantro leaves for garnish
• Fresh Tomato Salsa

INSTRUCTIONS:

1. Heat a charcoal or gas grill or a broiler until it is very hot, placing the rack about 4 inches from the heat source. If using charcoal, ensure you have a generous amount of fire.
2. In a small bowl, combine the olive oil, lime juice (or lemon juice), soy sauce, salt, pepper, minced herbs (such as parsley, cilantro, thyme, or rosemary), and minced garlic to make the marinade.
3. Thread the vegetables and meat onto separate skewers, leaving some space between the pieces. Brush them with most of the marinade and let them sit while the grill heats up.
4. Start cooking the vegetables first on a relatively cooler part of the grill. Brush them with a little marinade from time to time and turn them until they begin to brown and become tender, which usually takes about 10 to 15 minutes.
5. Once the vegetables are cooking, move on to grilling the meat on the hottest part of the grill. Cook the meat for about 1 to 2 minutes per side, turning to brown each of the four sides. Be careful not to overcook the meat; you can check its doneness by cutting a chunk in half after 5 minutes of cooking.
6. As everything nears completion, give the kebabs a final baste with any remaining marinade. Transfer the skewers to a platter, garnish with chopped parsley or cilantro leaves, and serve.
7. Remove the skewers at the table and accompany the kebabs with fresh tomato salsa, if desired.

VARIATION:

Spice-Rubbed Beef Kebabs: In Step 2, omit the marinade and instead make a paste using minced onion, minced garlic, salt, black pepper, curry powder, garam masala, chili powder, paprika, and oil. Spread this paste on the meat (you can brush the vegetables with olive oil) and grill as instructed. Serve with a sauce made by whisking together plain yogurt, minced onion or scallion, minced fresh cilantro or mint leaves, salt, pepper, and optional cayenne. This dressing can also be used as a dip for vegetables.

These beef kebabs with vegetables are a delightful addition to any outdoor grilling session or summertime gathering. The combination of tender beef, grilled vegetables, and flavorful marinade makes for a satisfying and well-rounded meal. Feel free to experiment with different seasonings and accompaniments to suit your taste preferences.