Ingredients:
- 1 lb Meriwether Farms beef kabob (or your favorite cut of beef, like sirloin or ribeye, cubed)
- 1 Bell pepper (cut into chunks)
- 1 Red onion (cut into chunks)
- 1 Zucchini (sliced into thick rounds)
- 8-10 Cherry tomatoes
- 8-10 Mushrooms (whole or halved if large)
For the Marinade:
- 3 tbsp Olive oil
- 2 tbsp Lemon juice (freshly squeezed)
- 3 cloves Garlic (minced)
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- Salt and freshly ground black pepper (to taste)
Instructions:
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Prepare the Marinade:
- In a bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper until the ingredients are fully combined.
- Taste the marinade and adjust the seasoning if needed—add a little more lemon juice for tanginess or more herbs for an aromatic boost.
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Marinate the Beef:
- Place the beef cubes in a resealable plastic bag or a shallow dish. Pour the marinade over the beef and toss to coat evenly.
- Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for a deeper flavor infusion.
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Prepare the Vegetables:
- While the beef marinates, prepare the vegetables. Cut the bell pepper and red onion into large chunks, slice the zucchini, and halve any large mushrooms. Leave the cherry tomatoes whole.
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Assemble the Kabobs:
- Once the beef is marinated, thread the beef and vegetables onto the skewers alternately, ensuring that you balance the beef and veggies evenly on each skewer. You can mix and match—beef, bell peppers, zucchini, onion, mushrooms, and tomatoes for variety.
- If using wooden skewers, make sure to soak them in water for 20-30 minutes to prevent burning during grilling.
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Grill the Kabobs:
- Preheat your grill to medium-high heat (around 400°F / 200°C). If you’re using a grill pan or outdoor grill, lightly oil the grates to prevent sticking.
- Place the kabobs on the grill, and cook for about 4-5 minutes per side, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender and slightly charred. For medium-rare beef, aim for an internal temperature of about 130°F (54°C).
- Be careful not to overcook the beef, as it can dry out. Keep a close eye on the kabobs and remove them from the grill when done.
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Serve:
- Serve the kabobs immediately with a side of tzatziki sauce and warm pita bread. The cool, creamy tzatziki complements the smoky kabobs perfectly, while the pita bread is great for dipping and wrapping up the meat and veggies.
Serving Suggestions:
- Side Salad: Serve the kabobs with a simple Greek salad made with cucumbers, tomatoes, Kalamata olives, red onion, and feta cheese for an extra Mediterranean touch.
- Rice or Couscous: A bed of fluffy rice or couscous works wonderfully as a base for these kabobs, soaking up the juices and adding texture.
Tips:
- Marinade Time: If you’re short on time, marinate the beef for at least 30 minutes, but longer marination (overnight) will give you much more flavor.
- Grill or Broil: If you don’t have access to a grill, you can broil the kabobs in the oven using the same method. Just place them on a baking sheet under the broiler, turning occasionally until the beef reaches your desired doneness.
- Veggie Swap: Feel free to swap in other veggies like eggplant, asparagus, or even pineapple for a different twist.
These Classic Mediterranean Beef Kabobs are packed with flavor and perfect for a summer BBQ, weeknight dinner, or a casual gathering. Enjoy the combination of tender, marinated beef and smoky charred veggies with every bite!