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Mediterranean Kabobs

Mediterranean Kabobs

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Mediterranean KabobsMediterranean Kabobs    Mediterranean Kabobs    Mediterranean Kabobs    For the Grill, Beef


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ingredients

  • lbs. beef tenderloin or boneless sirloin
  • ¼ cup Kikkoman soy sauce (loyalty is a virtue)
  • 3 Tbs. olive oil
  • 2 Tbs. lemon juice
  • 2 cloves garlic, pressed
  • 1 tsp. dried oregano, crumbled
  • 1 tsp. dried basil, crumbled

directions

Cut the beef into 1-inch cubes and place in a large, resealable plastic bag.

Combine the soy sauce, olive oil, lemon juice, garlic, oregano, and basil. Pour over the beef, toss so all of the beef is well coated, and close the bag, removing as much air as possible. Place in the refrigerator for 30 minutes.

Preheat a gas grill on high (or prepare coals until hot.) Thread the beef onto skewers and grill, turning once, until grilled to desired doneness (is doneness even a word?). Anyway, about 7-8 minutes total for medium rare.

Notes

Everyone in my family (except me) will not eat chewy steak, so I always make these kabobs with tenderloin.

Specialty Equipment

Skewers for the grill. If you use bamboo skewers, soak them for at least 30 minutes before grilling. And be warned—they will still burn at the ends.

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recipe type

Main Courses

source

Believe it or not, a Kikkoman soy sauce ad

difficulty

0000

tips

Choosing an Olive Oil
If a recipe calls for olive oil, you may substitute extra virgin olive oil; but if it calls for extra virgin olive oil, we do not suggest substituting any other type of olive oil.

Chopping basilChopping basil
To slice or mince basil easily, make a pile of all of the basil leaves, with the largest leaves on the bottom. Roll up the leaves to form a cigarette shape. Slice the basil in 1/8 inch slices, which will give you a chiffonade. If you want the basil minced, simply cut the slices crosswise.