Ingredients with Measurements:
- 1 pound beef sirloin, cut into 1-inch cubes
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 1 red onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 skewers
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. Soak skewers in water for at least 30 minutes to prevent burning.
2. In a mixing bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper.
3. Add beef cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Parboil the potato cubes in salted water for 5 minutes. Drain and let cool.
5. Thread the beef, potato, onion, and bell pepper onto the skewers, alternating between the ingredients.
6. Preheat the grill or grill pan to medium-high heat.
7. Grill the kebabs for 10-12 minutes, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender and slightly charred.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Marinating time: 30 minutes to 2 hours
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 20g
- Carbohydrates: 21g
- Protein: 27g
- Fiber: 3g
- Sugar: 4g
- Sodium: 350mg
Substitutions for ingredients:
- Beef sirloin: You can use beef tenderloin, flank steak, or chicken breast instead.
- Potatoes: You can use sweet potatoes, zucchini, or eggplant instead.
- Red wine vinegar: You can use balsamic vinegar or apple cider vinegar instead.
- Dried oregano: You can use dried thyme, rosemary, or basil instead.
Variations:
- Add cherry tomatoes, mushrooms, or pineapple to the kebab skewers.
- Make a yogurt sauce by mixing together Greek yogurt, minced garlic, lemon juice, and chopped fresh herbs.
- Serve the kebabs with pita bread, rice, or salad.
Tips and tricks:
- Cut the beef and vegetables into similar sizes to ensure even cooking.
- Don't overcrowd the skewers to prevent them from falling apart.
- Brush the kebabs with the marinade while grilling for extra flavor.
- Let the kebabs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kebabs in the microwave or oven until heated through.
Presentation ideas:
- Serve the kebabs on a platter with lemon wedges and fresh herbs.
- Arrange the kebabs on individual plates with a side of yogurt sauce.
Garnishes:
- Fresh parsley, cilantro, or mint
- Lemon wedges
- Red pepper flakes
Pairings:
- Red wine, such as Cabernet Sauvignon or Syrah
- Beer, such as IPA or Lager
- Lemonade or iced tea
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Couscous or quinoa
Troubleshooting advice:
- If the beef is tough, marinate it for longer or use a more tender cut of meat.
- If the vegetables are undercooked, parboil them for a few minutes before grilling.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Use a meat thermometer to ensure the beef is cooked to an internal temperature of 145°F.
- Discard any marinade that has come into contact with raw meat.
Food history:
- Kebabs originated in the Middle East and have been a popular street food for centuries. They are now enjoyed all over the world, with various meats, vegetables, and seasonings.
Flavor profiles:
- The beef and vegetables are marinated in a tangy and herbaceous mixture, resulting in a savory and slightly acidic flavor. The charred bits add a smoky and caramelized note.
Serving suggestions:
- Serve the kebabs as a main course for dinner or as a party appetizer.
- Pair them with a refreshing drink and a light side dish for a balanced meal.
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