Really, the only part of this that’s a “recipe” is the marinade, but feel free to substitute your favorite beef marinade. I used to always use metal skewers but ended up with a package of wooden ones somehow so I’ve been using those and it sure speeds up the cleanup! Soak wooden skewers in water for at least 30 minutes prior to using. I just fill the sink partway and put them in there when I start prepping the vegetables and meat.
You can marinade the beef for as little as an hour or as much as 24 hours. In fact, you could easily cube the meat, mix up the marinade, put it all in a freezer bag and freeze, making for easy kebabs some night later on.
- 2-3 pounds boneless beef, top sirloin, London broil, etc, cut in 1" to 1 1/2" cubes
- 3 cloves garlic, minced
- 4 Tbs lemon juice
- 4 Tbs olive oil
- 1 1/2 tsp ground cumin
- 1 tsp salt
- ground pepper to taste
Vegetables for Skewers
- red, green, and/or yellow peppers
- Marinade the meat from 1-24 hours. Thread the skewers with alternating meat and vegetables.
- Grill until meat is done the way you like it, typically 9-12 minutes.