What could be more appetizing than kebab?! The succulent beef, the savory green pepper, the juicy tomato, and the burnt caramelized onions!
I decided to make some and I ended up biting more than I could chew (no pun intended). Every stick took me to carnivorous oblivion but the vegetables were just as good. I was just not sure how authentic they were but based on eating in several mediterranean restaurants, I thought they were pretty close.
Here’s the simple recipe:
Ingredients: 1/2 -1 kilo beef tenderloin/sirloin (sliced into chunks); one big green bell pepper (sliced into squares); one big white onion (sliced with the layers intact); three medium-sized tomatoes (diced); salt, pepper, spices; soy sauce; one red pepper (chopped); lime; oil; red wine vinegar; ginger
Preparing the marinade: Put the whole beef into a slow boil to cook for 20 minutes or until tender. Place the cooked beef in the fridge to halt cooking. Slice the beef once firmed up. Mix the soy sauce, vinegar, oil, red pepper, spices, ginger, and lime in a bowl. Soak the sliced beef and vegetables into the mix for at least 30 minutes at room temperature.
Preparing the skewers: Soak the wooden sticks in water for 10 minutes. Assemble the ingredients. Place the bell pepper at the bottom, then the tomatoes, onion, beef, tomato, beef, and then onion again. Repeat the same process until all ingredients are done.
Cooking/Grilling: I made use of the oven to “grill” the kebab but if you’re an expert on the grill, then you have the right to put it into use. I pre-heated the oven at 175 degree Celsius for 15 minutes. I, then placed the tray of kebab in the oven and let them cook for another 15 minutes or until the vegetables are cooked.
Serve and enjoy. Make use of the drippings as sauce.
Prep time: 15 minutes
Cooking time: 15 minutes
Makes 10-15 sticks.