Tender Beef Kabobs (shashlik)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 2 lbs top sirloin steaks, cut into 1 1/2 inch pieces
• 2 bell peppers, sliced into 1 1/2 inch wide pieces
• 1 purple onion, large, sliced into 1 1/2 inch pcs
• 15 medium bamboo skewers
• 1 cup mild olive oil
• 1/2 cup fresh lemon juice (from 2 medium lemons)
• 1 teaspoon salt (we love fine sea salt)
• 1 teaspoon fresh ground black pepper
• 4 garlic cloves, pressed
• 3 tablespoons dill, chopped (or 1 tbsp dry dill weed)
• 2 dried bay leaves

Recipe

• 1 combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
• 2 slice meat and transfer it into the marinade bowl, stirring well to coat. marinate beef in the refrigerator 6 hours, or overnight (the longer the better), stirring 3 times while marinating to make sure meat is evenly marinated. sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
• 3 soak bamboo or wooden skewers at last 30 min before skewering. after the meat is done marinating, slice veggies and skewer them with meat onto bamboo skewers. brush/ pour remaining marinade over skewers.
• 4 grill steak kabobs over med/high heat for about 8-10 minutes or until you’ve reached the desired doneness, rotating every 2-3 minutes for even grilling. remove kebobs from grill and let them rest at least 5 minutes before eating. if you cut into them right away, they will juice out and end up dry.