Ingredients
Marinade
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 lemon, juiced
- 1 teaspoon lemon zest
- 1/4 cup flat leaf parsley {or curly parsley}, chopped
- 2 tablespoons dried oregano
- 1 teaspoon dried thyme
- 2 garlic cloves, minced
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
Beef and Vegetables
- 1 1/2 to 2 pounds top sirloin steak, cut into 1/2 inch cubes
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 orange bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- 1 large zucchini, cut into rounds
- 2 tablespoons olive oil (for vegetables)
- 1/2 teaspoon salt (for vegetables)
- 1/8 teaspoon black pepper (for vegetables)
- 8-10 metal or wooden skewers (soak wooden skewers for 15 minutes before grilling)
Instructions
- Prepare the Marinade: In a medium mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, lemon zest, chopped parsley, dried oregano, dried thyme, minced garlic, fine sea salt, and freshly ground black pepper until well combined.
- Marinate the Beef: Place the cubed top sirloin steak into a large zipper locking plastic bag. Pour half of the marinade into the bag, seal it tightly, and refrigerate for 2 hours. This shorter marinating time prevents the lemon juice from breaking down the meat excessively.
- Room Temperature: When ready to cook, remove the steak from the refrigerator and let it sit at room temperature while you prepare the vegetables.
- Prepare the Vegetables: In a large mixing bowl, add the chopped bell peppers, red onion, and zucchini. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon salt and 1/8 teaspoon black pepper, then toss well to coat evenly.
- Soak Skewers: If using wooden skewers, soak them in water for at least 15 minutes to prevent burning on the grill. This step is not necessary if using metal skewers.
- Assemble Kabobs: Thread the marinated beef cubes alternately with the prepared vegetables onto the skewers. Discard any leftover marinade from the plastic bag.
- Preheat Grill: Heat your grill to high with direct heat to prepare for cooking the kabobs.
- Grill the Kabobs: Place the skewers on the grill and cook for approximately 8 minutes, turning occasionally to ensure even cooking. Use the remaining marinade to brush the kabobs as they grill. Cook until the internal temperature of the steak reaches 140°F for medium-rare.
- Rest and Serve: Remove the kabobs from the grill and allow them to rest for 5 minutes. Garnish with fresh parsley and serve with a tahini yogurt dip.
Notes
- Sirloin doesn’t require marinating to tenderize but marinating infuses wonderful flavor; limit marinating to 2 hours to avoid meat breakdown from the lemon juice.
- You can prepare the marinade up to 3 days ahead and store it in the refrigerator.
- Soak wooden skewers in water for at least 15 minutes before grilling to prevent burning; metal skewers do not require soaking.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Halal
