Beef

Lemon Herb Beef Kabobs

DSC_3697_2Another successful recipe out of my Weber’s Big Book of Grilling! I now have no doubt that everything out of this book is amazing, and I have yet to come across anything that is particularly complicated. I was drawn to this recipe because it includes a couscous salad, and couscous is just delicious. It is ten times easier to make than rice (I always burn rice), plus it’s quicker and less of a mess. I am always on board with couscous.

I changed up the marinade as well as the couscous salad a little bit but followed the grilling instructions exactly. These kabobs are the perfect weekend meal, and you could probably do them on a weekday if you just left them in the marinade for the full day instead of a couple of hours.
DSC_3702_2Lemon-Herb Beef Kabobs
1/4 cup olive oil
Juice of 2 lemons
1 1/2 teaspoons dried oregano
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/4 teaspoon crushed red pepper flakes
1 1/2 lbs beef tenderloin or sirloin, cut into 1 inch cubes (I used 1 1/2 lbs sirloin and ended up with 4 kabobs)
1 red bell pepper, cut into 1 inch pieces
1 orange bell pepper, cut into 1 inch pieces
1 medium yellow onion, cut into 1 inch pieces (leaves separate)

Whisk together the marinade ingredients in a small bowl and pour over the beef in a large ziploc bag. Refrigerate for 2 to 4 hours.

Remove the beef from the bag and discard the marinade. Skewer the beef alternately with the bell peppers and onion. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling.
DSC_3670_2Brush the kabobs with olive oil and sprinkle with salt. Grill over direct medium heat for 8 to 10 minutes until the meat is medium rare, turning once halfway through the grilling time.

Coucous Salad
1 1/2 cups quick-cooking couscous
2 cups chicken broth
2 thinly sliced green onions
3 Tablespoons chopped parsley
2 Tablespoons olive oil
Juice of 2-3 lemons
Salt and pepper, to taste

Place the couscous in a large bowl. Bring the chicken broth to a boil in a separate saucepan and pour over the couscous. Stir to mix, cover, and let stand for 10 minutes.

In a small bowl, whisk together the rest of the salad ingredients. Add to the couscous and use a fork to fluff the salad. Serve with the beef kabobs.
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