Chef Joel & Jenn: Steak Kebabs

In the last couple of years I've started to fall in love with Mediterranean food. One of my new favorite places to get takeout is Blue Mediterranean Cafe in Newport near the 73 freeway. I get either the Kafta (so good there) and the Beef Kebabs. Thus was the inspiration for our latest recipe to try out Steak Kebabs. 

This weekend was a complete lazy weekend. On Saturday Jenn and I did almost nothing. I had an online fantasy football draft (first of two drafts this year) and we went to church on Saturday night. We did our weekly Chipotle run on Saturday evening and came home and watched some episodes of Homeland Season 3. On Sunday it was more of the same. We went to lunch at Spaghetti Factory and got groceries for a week of eating at home.

IMG_4604.jpg

I did a ton of research on the right recipe for Steak Kebabs. I wanted something that would be easy and not require a ton of ingredients we didn't already have. I found this one from SimplyScratch that made it pretty easy. We just needed to pick up some dijon mustard, and all of the fresh produce to make the kebabs. 

IMG_4591.jpg

First thing first was making the marinade for the steak and vegetables. Jenn started off mincing some garlic and I chopped up the red and green peppers. We then added everything into the bowl. We started with mustard, soy sauce, Worcestershire, freshly squeezed lemon juice, salt and pepper. Whisked it all together and let the steak and vegetables marinate for a good half hour. 

IMG_4593.jpg

While the meat and vegetables marinated, we made some white rice in our new rice cooker, and soaked the bamboo skewers in water so they didn't burn. We then took our our new favorite Garlic Naan from Whole Foods. All you need to do is spread some olive oil on both sides and heat in a 400 degree oven for a couple minutes and you've got some great garlic naan. 

IMG_4596.jpg

Once the meat and vegetables were nice and marinated we were ready for the last step of the recipe, making the kebabs. I left Jenn to be the kebab artist while I grilled. Each kebab was on the grill for around ten minutes turning them over every two. 

IMG_4600.jpg

After the ten minutes we took them off, Jenn plated them, and dinner was served. All in all this was one of the best recipes we've tried so far. The flavor was out of this world. We both absolutely love the marinade. The meat was a little chewy so i think next time we might try a little higher quality product. But otherwise this was easily one of the best meals we've made. I think at the end of the year I'm going to put together a list of all the recipes we've tried this year and rank them. As of mid-August this would easily make the top 3 for both Jenn and I. 

IMG_4607.jpg

Oh and don't forget the absolutely amazing (my personal favorite) the Mini Mint Ice Cream Mouthfuls. If Jenn wasn't paying attention I could easily eat a whole box of these things. They're so good. 

IMG_4612.JPG

INGREDIENTS 

  • 2 pounds Sirloin Steak, cut into bite size cubes
  • 1 Red and Green Bell Pepper, cut into chunks
  • 1 large Red Onion, cut into cubes
  • 4 cloves Fresh Garlic, minced
  • 1 tablespoon Seasoning Salt {I use Simply Organic Grind to a Salt}
  • 3/4 teaspoon Ground Black Pepper
  • 2 tablespoons Dijon Mustard
  • 2-1/2 tablespoons Worcestershire Sauce
  • 1/4 cup Lemon Juice, freshly squeezed
  • 1/4 cup Tamari (or soy sauce)
  • 1/2 cup Olive Oil

DIRECTIONS

  • In a large bowl combine the garlic, seasoning, black pepper, Dijon mustard, Worcestershire sauce, lemon juice, tamari and whisk while pouring in the olive oil.
  • Place the peppers, onions and cubed sirloin into the marinade. Toss to coat and let sit for a few.
  • Skewer the steak and peppers alternating with the red onion until all the steak is skewered.
  • On a hot preheated grill {High heat} place the skewers down and immediately reduce the temperature to medium/medium-high. Cook, turning occasionally, until there's a nice char on the outside.
  • Remove and let rest for 5 minutes or so before serving.

Recipe from SimplyScratch.com