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Grilled Beef Kebabs

Grilled Beef Kebabs

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I know many of you are still stuck under piles of snow, but over here we’ve been enjoying some unusually warm and sunny weather, which brings to mind things like . . . barbecues! And with Lag BaOmer just a couple of weeks away (when it’s traditional to make bonfires and barbecues), this kebab recipe could not be more timely.


This recipe is super quick and easy. You can make it on a grill or in the oven. It’s great for supper or a late-afternoon barbecue; a friend of mine even makes them on Friday, and serves them for Shabbat lunch. They’re good hot, cold, or at room temperature, and you can use any combination of vegetables you like. Oh—and most importantly, they’re delicious!

Warning! If you’re grilling, make sure to soak the skewers in water for at least 30 minutes before you start (unless you have secret pyromaniac tendencies, and specifically want them to go up in flames . . . ).

Cut the meat into approximately 1-inch chunks. Don’t stress too much about getting them exactly right—as long as they are approximately the same size, they’ll cook evenly.


Prepare the marinade. Measure the soy sauce, olive oil, garlic, honey/apricot jam and red wine vinegar into a blender and whip together until you have a thick, slightly scary-looking, bowl of brown liquid.


Throw in the meat and let the flavors work their magic. You can do it in a bowl, or in a Ziploc bag (like I did). The meat needs at least 30 minutes in the marinade, but it can definitely be longer. You can even prepare the meat the night before, and let it marinate until you use it.


Meanwhile, prepare the vegetables. It’s very important not to cut the pieces too small! You want there to be enough space on all sides of the skewer that the piece doesn’t break. Some vegetables are more sensitive than others. Mushrooms, for example—cut them much bigger than you’d think. I often just cut them in half, or quarters if they’re bigger mushrooms.


This is actually a great recipe to make as an activity with children. Older kids who can safely use a sharp knife can really do almost all the work themselves. I’ve done it a number of times in a preschool classroom, where the kids are using only plastic knives. I cut the peppers and zucchini into strips, and then they cut pieces. Mushrooms they can do entirely on their own. Same with grape tomatoes and pineapple. I use hot dogs when I do it with kids, because I don’t want them to accidentally lick the raw meat, so that’s another option (although it’s a lot easier to keep a watchful eye at home, so use your own judgment, of course).


Time for a skewering party! Keep the ingredients separate, so that everyone can use whichever combination of vegetables they would like (you can see from my pictures that I did not include grape tomatoes . . . ). Carefully thread the vegetables and meat onto the skewers, leaving some space between each (this helps it cook properly). Make sure you don’t stab yourself (or anyone else!) with the pointy end.


Grill for 8–10 minutes, or bake at 450° F for about 10 minutes . . . I know it’s hard, but try to wait at least long enough that you don’t burn your mouth on them . . . (yes, they are that delicious). They’re even relatively healthy (assuming you use a lot of vegetables).


Kebab Ingredients:

  • 1 red pepper
  • 1 green pepper
  • 1 red onion
  • 1 zucchini
  • 1 box mushrooms (approximately 10)
  • 20 grape tomatoes
  • ½ can pineapple pieces (not crushed)
  • 1½ lbs. meat (I used London broil)

Marinade Ingredients:

  • ⅓ cup olive oil
  • ⅓ cup soy sauce
  • ½ cup apricot jam or ¼ cup honey
  • 4 cloves garlic
  • 3 tbsp. red wine vinegar

Directions:

  1. Cut meat into 1-inch chunks.
  2. Blend marinade ingredients and add meat. Let marinate for at least 30 minutes.
  3. If using a grill, soak skewers for 30 minutes to prevent burning.
  4. Cut vegetables in chunks, similar size to the meat.
  5. Thread meat and vegetables onto skewers. Leave some space between the pieces.
  6. Grill for 8–10 minutes, or bake at 450° F for 10 minutes.

Do you like kebabs? How do you usually make them? Beef? Chicken? Lamb? Other? Which vegetables do you like to use? Leave a comment and let me know.


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Mary Schaefer Harvard May 16, 2014

I usually like the Beef Kabobs. Mary Schaefer Reply

Miriam Szokovski May 24, 2013

Re Koshering meat I'm fascinated that you are koshering your own meat in 2013 (in Israel, no less!).

You can read about the koshering process in detail here, and I also encourage you to contact your local Orthodox rabbi with specific questions. Reply

Anonymous Petach Tikva May 2, 2013

Koshering Small Meat Chunks I have recently began to cook for myself again.

You don't say how to kosher the meat. Assuming the meat comes fresh or possibly after de-frosting and has been carefully cleaned of fat, skin and gristle:
a) what cuts are best for this "kebeb" meal. (of course real kebab is ground meat, we are not concerned with this here.)
b) how much soaking and water changing is necessary. Straining the soaked meat still lets a lot of blood escape, how much is enough to be permitted?
c) what about salting the meat during this process. Reply

Miriam Szokovski April 24, 2013

Thank you Thank you, Rishe and Chanel.

You are correct - they do indeed disappear fast. Make many! Reply

Rishe April 21, 2013

smacking my lips something about the zucchini-pineapple-onion-meat combo is unbeatable. i woul just suggest to make double the amt you think you need bec these babies disappear fast
thank you Miriam!
i also very much appreciate the CLEAR instructions Reply

Chanel Brooklyn April 17, 2013

loving this new food blog! your recipes are practical and delicious. your pictures are edible. thanks for posting. looking forward to trying this at home. Reply

Cook It Kosher features recipes from Chabad.org food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
Miriam SzokovskiMiriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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