Best Beef Shish Kabob

By The Mediterranean Dish · 180 min

Ingredients

Instructions

1. At least 1 1/2 hours before cooking, mix the 2 1/2 tsp garlic powder, 1 1/2 tsp ground nutmeg, 1 1/2 tsp ground green cardamom, 1 tsp allspice, 1 tsp paprika, salt and black pepper in a large bowl.
2. Add the 3 lb top sirloin steak or beef tenderloin fillet (cut into 1 1/2-inch cubes) to the spice rub and work the spices into the meat with your hands.
3. In a large, deep baking dish or container, combine the 1 large red onion (thinly sliced), the 2 lemons (juiced), the 1 cup extra virgin olive oil and the 1 cup dry red wine. Add the seasoned meat and work the marinade in. Cover and refrigerate at least 30 minutes, preferably 2 to 4 hours, or overnight for a tougher cut.
4. Take the meat out of the fridge one hour before grilling. If using bamboo or wooden skewers, soak them in water for at least one hour. Cut the 1 large red onion and the 2 green bell peppers and 2 red or orange bell peppers into pieces about the same width as the meat.
5. About 30 minutes before serving, preheat a gas grill: lightly oil the grates and heat on high for 10 minutes.
6. Thread the meat, the onion and bell pepper pieces onto the skewers, alternating them and placing about 4 pieces of meat per skewer. Discard the marinade slices of onion, keep the rest of the marinade for brushing, and season the skewers with more black pepper.
7. Grill the kabobs, turning occasionally and brushing the meat a couple of times with the marinade, for 8 to 10 minutes, depending on your grill's heat and how well done you like the meat.
8. Transfer to a platter and let rest for 5 minutes before serving.

Summarized from The Mediterranean Dish's video. Watch it for the details.