Beef and Vegetable Shish Kebabs

Name: Beef and Vegetable Shish Kebabs
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 227 grams cremini mushrooms; 5 mediums garlic cloves, finely chopped; 0 teaspoons ground coriander; 1 teaspoons ground cumin; 1 Tbsp kosher salt; 1 teaspoon finely grated lemon zest (from about 1 medium lemon); 2 teaspoons packed light brown sugar; 79 milliliters olive oil; 1 teaspoons paprika; 1 medium red onion; 454 grams sirloin steak, about 1 inch thick; 2 Tbsps tomato paste; 454 grams summer squash (zucchini, yellow, or a mixture of both)

Beef and Vegetable Shish Kebabs is a gluten free and dairy free main course. This recipe serves 4. One portion of this dish contains roughly 29g of protein, 24g of fat, and a total of 376 calories. If you have summer squash, paprika, olive oil, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

Place the salt, sugar, zest, cumin, paprika, pepper, and coriander in a large bowl and whisk to combine.

Ingredients you will need

Coriander

Paprika

Pepper

Cumin

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add the olive oil, tomato paste, and garlic and whisk to combine.

Ingredients you will need

Tomato Paste

Olive Oil

Garlic

Equipment you will use

Whisk

Transfer 1/4 cup of the marinade to a large zip-top bag, and set the bowl with the remaining marinade aside.Trim the beef of excess fat and sinew and cut it into 1-inch cubes.

Ingredients you will need

Marinade

Beef

Equipment you will use

Bowl

Place the cubes in the bag with the marinade, seal it, and, using your hands, massage the meat to coat it with the marinade. Set it aside at room temperature to marinate for at least 30 minutes, flipping the bag halfway through. Meanwhile, heat a gas or charcoal grill to medium high (about 375°F to 425°F) and prep the vegetables.Clean the mushrooms, trim the stems, and add the mushrooms to the bowl with the remaining marinade.

Ingredients you will need

Vegetable

Mushrooms

Marinade

Meat

Equipment you will use

Grill

Bowl

Cut the squash into 1-inch chunks and add them to the bowl. Peel and cut the onion into 1-inch chunks, separate the layers, and add them to the bowl. Stir to coat the vegetables with the marinade, then thread them onto 6 skewers, leaving about 1/8 inch of space between each piece; set aside.When the beef is ready, remove it from the bag and thread it onto the remaining 4 skewers, leaving about 1/4 inch of space between each piece.

Ingredients you will need

Vegetable

Marinade

Squash

Onion

Beef

Equipment you will use

Skewers

Bowl

Place the skewers on the grill. Cover the grill and cook, turning the skewers every 2 to 3 minutes.

Equipment you will use

Skewers

Grill

Remove the beef skewers when all sides of the meat are lightly charred on the edges and an instant-read thermometer inserted into a piece registers 125°F to 130°F for medium rare, about 6 to 8 minutes total.

Ingredients you will need

Beef

Meat

Equipment you will use

Kitchen Thermometer

Skewers

Transfer the skewers to a serving platter and cover loosely with foil.Continue to turn the vegetable skewers until all sides are lightly charred on the edges and the vegetables are crisp-tender, about 6 to 8 minutes more.

Ingredients you will need

Vegetable

Equipment you will use

Skewers

Aluminum Foil