Middle Eastern Beef Kebabs

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             FOOD FUNNY
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Let's hope this one from Andrea Davis in Garland, Texas isn't a true food funny:

It was our second anniversary and my husband sent me a cookie bouquet at
the office. He told the bakery to write "Happy Anniversary, Year Number
2. Love, Don" on the card. I was thrilled with the cookie bouquet, but
not so pleased about the card. It read "Happy Anniversary. You're Number 2."

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             TODAY'S RECIPE
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Even though this recipe calls for beef, it would also be excellent using
lamb or chicken instead. Try all three versions and let me know which you like best.

Middle Eastern Beef Kebabs

For the marinade:
2 - 4 cloves garlic, finely chopped
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) chopped fresh oregano or 2 tsp (10 ml) dried
2 Tbs (30 ml) chopped fresh mint
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)

1 1/2 - 2 lbs (675 - 900 g) beef sirloin or tenderloin, cut into 1-inch (2.5 cm) cubes
2 - 3 green and/or red bell peppers (capsicum), seeded and cut into 1-inch (2.5 cm) pieces
1 medium onion, cut into 1-inch (2.5 cm) pieces

Whisk together the ingredients for the marinade. Add the cubed beef and
toss to coat thoroughly. Marinate covered for 2 to 4 hours in the
refrigerator. Remove the beef and discard the marinade. Skewer the beef
onto wooden or metal skewers, alternating with pieces of bell pepper and
onion. Grill directly over hot coals for 8 to 10 minutes, turning two or three times.
Serves 4 to 6.
Received on Sun Jul 12 22:18:00 2009