Spiced Beef Kabobs & Veggies

A sweet, savory, veggie and protein abundant combo that relies heavily on middle eastern spices, with some twists. Very herbal, tart with a balanced with an easy to prepare mint and yogurt sauce. Fire up the grill for this one.

Ingredients (serves 2)

2 x 6oz tenderloin filets - cut into 1/2 inch cubes ( as uniformly as possible)

Skewers

1/2 medium sized onion - Peel the layers and cut into 1/2 inch pieces

1/2 red bell pepper - Cut into 1/2 inch pieces (any peppers can be used)

Spice Mix / Marinade

2 Tbsp Salt

1 Tsp Garam Masala

1 Tsp Nutmeg

1/2 Tsp cumin

1 Tsp allspice

2 Tbsp Mexican Oregano or dried mint

1 Tsp Onion Powder

1 Tsp Garlic Powder

1 tsp Marjoram or Savory

1 Tsp Paprika

1 Tsp Sumac

1 Tbsp olive oil

(If creating a wet marinade)

4 Tbsp Olive Oil

1/2 Lemon juiced

1 Tsp of Sugar

Veggie Medley

Carrots (thinner are better for the grill).

Squash or Zucchini - cut into spears (quarters or 1/8th of an inch- depending on the size).

Broccolini - 3 stems

1 Red Bell Pepper - quartered

1 Medium onion - quartered

Eggplant - sliced into circles or skewers

Mint Yogurt

8oz yogurt

handful of chopped mint

1 Tsp of Olive Oil

1 Tsp Salt

1/2 Tsp Cumin

Steps

The beef can be marinated ahead of time or just dry rubbed before hitting the grill.

For the marinade, use the spice mix above, but add 4 Tbsp olive oil and 1/2 a lemon (juiced) and incorporate into the meat, in a ziploc bag or bowl. You'll get better results if the meat is already portioned, and depending on your marinade vessel, you can marinade them on the skewers. Marinade for 2 to 16 hrs (refrigerated).

Skewer the meat, alternating in the red bell pepper and onion as desired. The easiest way to skewer is to arrange the meat and vegetables in position, on a cutting board, then using your off-hand in an overhand potion to hold the meat in place, then skewer through (away from your body). with your strong hand between your middle and ring finger. use gloves for protection if needed. Make sure none of the meat is bunched up too much so the skewer can cook uniformly.

• Prepare a grill on medium flame

• Have foil prepared to cover some of the veggies once charred on the outside.

• Start the vegetables first, and finish with the kabobs.

• Season/Prep the vegetables with salt, pepper, paprika and olive oil.

• Add them directly onto the flame, turning over when they start to char

• After each side has been browned, wrap them in the foil , but keep on the grill, and remove from the flame if possible.

• Add the kabobs on medium flame, directly over the flame. Turn a few times, making sure each side gets direct flame, twice.

• Remove all ingredients from the grill, allow the skewers to cool.

• Top the skewers with lemon or lime juice.

• Serve!

*to avoid burnt skewers, you can soak them before grilling.