Beef and Vegetable Shish Kebabs
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Ingredients (15)
- 1 tablespoon kosher salt
- 2 teaspoons packed light brown sugar
- 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground coriander
- 1/3 cup olive oil
- 2 tablespoons tomato paste
- 5 medium garlic cloves, finely chopped
- 1 (1-1/2- to 2-pound) sirloin steak, about 1 inch thick
- 8 ounces cremini mushrooms
- 1 pound summer squash (zucchini, yellow, or a mixture of both)
- 1 medium red onion
- 10 (12-inch) wooden or metal skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)
Nutritional Information
- Calories406
- Fat30.6g
- Saturated fat7.48g
- Trans fat
- Carbs14.32g
- Fiber2.73g
- Sugar7.94g
- Protein20.73g
- Cholesterol66.3mg
- Sodium734.74mg
- Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Thaw Beef
As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.
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Tip
How to Freeze Beef
In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
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Tip
How to Store Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
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Next: How to Thaw Beef
You’ve seen the colorful prepared kebabs in the butcher case, but cooking meat and vegetables together on a stick is a bad idea because the meat will overcook before the veggies are done. So keep them separate, and add extra flavor with a Mediterranean spiced marinade made with a little tomato paste and brown sugar to help everything brown. Serve the grilled sirloin and veggies with some pita bread, drizzle with a creamy yogurt sauce, and you’ve got a complete and tasty meal.
Game plan: If you’re using wooden skewers, soak them in water for 30 minutes beforehand so they don’t burn on the grill.
Instructions
- 1Place the salt, sugar, zest, cumin, paprika, pepper, and coriander in a large bowl and whisk to combine. Add the olive oil, tomato paste, and garlic and whisk to combine. Transfer 1/4 cup of the marinade to a large zip-top bag, and set the bowl with the remaining marinade aside.
- 2Trim the beef of excess fat and sinew and cut it into 1-inch cubes. 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.
- 3Clean the mushrooms, trim the stems, and add the mushrooms to the bowl with the remaining marinade. 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.
- 4When 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.
- 5Place the skewers on the grill. Cover the grill and cook, turning the skewers every 2 to 3 minutes. 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. Transfer the skewers to a serving platter and cover loosely with foil.
- 6Continue 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. Transfer the vegetable skewers to the serving platter and serve immediately.
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