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Marinated Beef

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Submitted by shirleyd10

Marinated beef kabobs with tri-color bell peppers and parboiled onions, broiled on skewers. A cumin and red pepper flake marinade with lemon juice and red wine vinegar.

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

These beef kabobs get their punch from a quick marinade built on lemon juice, red wine vinegar, cumin, and crushed red pepper flakes. The acid in the lemon and vinegar starts tenderizing the sirloin cubes right away, while the cumin and heat give them a smoky, warm kick that plays well against the sweet charred peppers.

Threading three colors of bell peppers onto the skewers alongside parboiled onions makes this look like a restaurant plate. Parboiling the onions first is a smart move here. Raw onions on a kabob stay crunchy and sharp while the beef overcooks waiting for them. A quick boil softens them just enough that everything finishes at the same time.

Broil with the surface about three to four inches from the heat and turn occasionally. You’re looking for a good sear on the outside with the interior still pink and juicy.

Pro Tips

  • Uniform cubes: Cut the sirloin into even one-inch pieces so they cook at the same rate. Uneven chunks mean some pieces are overdone while others are still raw.
  • Don’t crowd the skewer: Leave a small gap between pieces so heat circulates and you get browning instead of steaming.
  • Parboil onions just until tender: About 3 to 4 minutes in boiling water. They should still hold their shape on the skewer.

Variations

  • Grill version: These are even better on an outdoor grill over medium-high heat. The open flame chars the peppers and adds smokiness.
  • Lamb swap: Use boneless leg of lamb cut into cubes. The cumin marinade pairs naturally with lamb.

Ingredients

1 453.6
POUND G BEEF, SIRLOIN STEAK
boneless, cut into 1 inch cubes
2 30
TABLESPOONS ML LEMON JUICE
2 30
TABLESPOONS ML ONIONS
grated
2 30
TABLESPOONS ML RED WINE VINEGAR
2 30
TABLESPOONS ML VEGETABLE OIL
¼ 1.3
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML GARLIC POWDER
¼ 1.3
TEASPOON ML RED PEPPER FLAKE
crushed
½ 0.5
EACH EACH GREEN BELL PEPPER
cut into 4 pieces
½ 0.5
EACH EACH SWEET RED BELL PEPPER
cut into 4 pieces
½ 0.5
EACH EACH SWEET YELLOW BELL PEPPER
cut into 4 pieces
4 4
SMALL SMALL ONIONS
parboiled
1
X SALT AND BLACK PEPPER
to taste *

Directions

Combine lemon juice, onion, vinegar, oil, cumin, garlic powder and red pepper in bowl.

Add beef cubes, stirring to coat.

Thread beef cubes and pepper pieces onto 4 skewers, adding 1 onion to each.

Place kabobs on rack in broiler so surface of meat is 3 to 4 inches from heat.

Broil 12 to 15 minutes, turning occasionally, to desired doneness.

Season with salt and pepper to taste.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 263g (9.3 oz)
Amount per Serving
Calories 305 39% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 75mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 70g
Vitamin A 12% Vitamin C 138%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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