>> Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
>> Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
>> Meanwhile cut Beef Steak into 1" x 1" x 1" pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six (6) 12" metal skewers, leaving small space between pieces.
>> Place kabobs on grid over medium, ash covered coals. Grill, covered, about 7 to 9 minutes for medium rare to medium doneness, turning once. Serve with dipping sauce.
1 pound boneless Beef Top Sirloin, cut 1
1 teaspoon coarse grind black pepper
1 large lime, cut into 8 wedges**
1 small red onion, cut into 8 thin wedges***
1 container grape or cherry tomatoes
(about 10 ounces)
THE SUPER SAUCE:
1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons finely chopped fresh oregano
3 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon salt
>> Whisk Super Sauce ingredients in small bowl. Set aside.
>> Cut beef steak into 1 1/4" pieces; season with pepper. Alternately thread beef with lime and onion wedges evenly onto four (4) 12" metal skewers.* Thread tomatoes evenly onto the four skewers.
>> Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.
>> Serve kabobs drizzled with Super Sauce.
*If using eight 12" bamboo skewers, soak them in water for at least 10 minutes before grilling.
**To make lime wedges, cut lime crosswise in half. Cut each half into quarters, forming wedges.
***When cutting onion into wedges for kabobs, leave root end intact so wedges hold together during skewering.
1 1/2 pounds boneless Beef Top Sirloin, cut 1 inch thick
2 teaspoons coarse grind black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 cloves garlic, minced
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons minced fresh thyme
1 cup ready-to-serve beef broth
2 teaspoons cornstarch
A way of cooking small chunks of BEEF, poultry, or fish combined with vegetables placed onto skewers or grilling baskets and grilled or broiled. Several Turkish words were the origin of the term Shish Kabob, using the word "sis" meaning skewer and "kebap" meaning roasted meat to create the term that is commonly used to refer to this food dish. The two words are often shortened to only Kabob or Kebab when referring to this preparation of skewered meat. The meat for the Shish Kebob may be marinated prior to cooking and then pushed onto the skewers or placed into the grill basket, alternating the cubes of meat with pieces of vegetables, such as bell peppers, onions, mushrooms, and tomatoes.
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