Ingredients
- 1 onion, cubed
- 1 lemon, zested
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh mint, chopped
- 1/2 teaspoon paprika
- 1 dash ground red pepper
- 15 ounces beef tenderloin (boneless, cut into 1-inch cubes)
- 1 bay leaf
- 1 onion, blanched, cut into 8 wedges
- 1 red bell pepper, seeded, cored, blanched, cut into 8 squares
- 8 mushroom caps (medium caps, blanched)
- Fresh flat-leaf parsley, chopped, to garnish
How to Make
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Step 1: To prepare marinade:
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Step 2: In food processor or blender, place cubed onion, zest, juice, oil, garlic, cumin, thyme, mint, paprika and ground red pepper.
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Step 3: Purée until blended.
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Step 4: Kabobs:
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Step 5: In a gallon-size sealable plastic bag, combine beef cubes, bay leaf and marinade.
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Step 6: Seal bag, squeezing out air; turn to coat beef.
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Step 7: Refrigerate 1 hour or overnight, turning bag occasionally.
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Step 8: Allow meat to remain at room temperature 30 minutes before cooking.
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Step 9: Drain marinade into small saucepan and bring to a boil; reserve.
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Step 10: While meat marinates, soak four 10-inch bamboo skewers in water for 1 hour.
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Step 11: Preheat broiler or grill 20 minutes.
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Step 12: Thread vegetables and meat onto skewers, beginning and ending with onion wedges.
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Step 13: Set skewers on rack, keeping rack about 2-3 inches from heat.
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Step 14: Broil about 3 minutes per side, basting with the marinade when turning.
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Step 15: Heat remaining marinade and bring to a boil.
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Step 16: Boil for 1 minute.
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Step 17: Serve marinade with kabobs.
We hope you enjoy this recipe!
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