Beef Shish Kebab

Ingredients

Marinade

1 teaspoon salt or to taste

1 tablespoon brown sugar packed

1 teaspoon cumin ground

2 teaspoons sweet paprika

¼ teaspoon black pepper ground

½ teaspoon allspice

5 cloves garlic minced

2 tablespoons tomato paste

½ cup olive oil

½ cup lemon juice

Kebabs

3 pounds beef tenderloin or top sirloin, cut into 1-inch cubes

1 large green bell pepper cut into 1-inch cubes

1 large red bell pepper cut into 1-inch cubes

1 large yellow bell pepper cut into 1-inch cubes

1 large red onion cut into 1-inch pieces

Instructions

Mix Marinade and Add Beef: In a large bowl combine all the marinade ingredients together. Transfer ¼ cup of the marinade to a large bowl and another ¼ cup to another smaller bowl. To the first bowl with remaining marinade add the cubed beef and toss it well, making sure it's fully covered. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Marinade Vegetables: Add the bell peppers and onions to the large bowl with ¼ cup of reserved marinade and toss well. Set aside until ready to thread on skewers.

Preheat Grill: Preheat your grill for 10 minutes on high heat. Lightly oil the grates of the gas grill.

Make Skewers: Thread the meat, onions, peppers on skewers, alternating until you run out of ingredients. You should get about 8 skewers.

Grill the Kebabs: Place the shish kebabs on the grill and cook for 8 to 10 minutes, turning occasionally making sure to grill on all sides. While the kebabs are grilling brush the skewers a couple times with the reserved ¼ cup of marinade in the small bowl.

Serve: Transfer the kebabs to a serving platter and allow 5 minutes to rest before serving.

Notes

If using bamboo or wooden skewers, soak them in water for at least one hour before using. Using flat metal skewers will prevent your meat and vegetables from rotating, and you won't have to soak them in water like the wooden ones.

Don't skip the marinating step. Allow the meat get friendly with the marinade for at least 30 minutes.

Substitute the beef for another protein of your choice for a change such as chicken or pork.

Use a thermometer to check doneness for the beef. For rare the internal temperature should read 135°F and for medium rare it should read 145°F.