Monday, June 20, 2011

Rosemary-Lemon Beef Kebabs

When I first saw this recipe at the Kitchn, I was a little surprised to see that it was for beef, not chicken.  For some reason, the familiar combination of garlic, rosemary and lemon seemed too delicate for beef.  But letting the tender chunks of beef sit in the marinade for a bit, the flavors definitely become strong enough to show through.

Better yet, this whole meal came together on the grill.  We tossed asparagus and leftover pepper pieces with some reserved marinade and sauteed them in a grill basket, warmed a couple of tortillas on the top rack, and everything was ready to go.  I didn't follow the original recipe's suggestion for grilled pita this time, but I think that it would be a great addition to the meal.  

Rosemary-Lemon Beef Kebabs

What's in them:

2-3 garlic cloves, minced
2 Tbsp fresh rosemary, chopped finely
1 tsp salt
zest and juice of half a lemon
2 Tbsp olive oil
1 lb. sirloin, cut into 1" chunks
1 bell pepper, any color

How to make them:

Mix garlic through olive oil, then toss beef and bell pepper with it to evenly coat.  Let sit for 1-2 hours.

Thread beef and bell peppers onto metal skewers, alternating each.  Grill over medium-high heat, for about 15 minutes, turning the skewers every three or four minutes.

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