"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef Kebabs with Lemon Rosemary Marinade Recipe

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This recipe for Beef Kebabs with Lemon Rosemary Marinade, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Little

Category:
Category:

Ingredients:  
Ingredients:  
Marinade:
1 medium onion roughly chopped about 1 3/4 cups
6 medium garlic cloves roughly chopped
2 tsp finely grated lemon zest
2 Tbsp chopped fresh rosemary leaves
1/2 cup beef broth
1/2 cup vegetable oil plus extra for coating cooking grate
3 Tbsp tomato paste
2 tsp salt
1 1/2 tsp sugar

Beef and Vegetables:
2 pounds sirloin steak tips trimmed and cut into 2 inch chunks
1 medium zucchini or summer squash trimmed cut in half lengthwise and cut into 1 inch chunks
1 large red pepper seeded, cut into 1 1/2 inch chunks
1 large red onion core discarded cut into 4 wedges and each wedge cut crosswise into thirds.

Directions:
Directions:
For the Marinade: Place all ingredients in blender and process until smooth about 45 seconds. Transfer 3/4 cup marinade to large bowl and set aside.

For the Beef and Vegetables: Toss remaining marinade and beef in second large bowl. Cover with plastic wrap and refrigerate 1 - 2 hours tossing beef every 30 minutes. Meanwhile put prepared vegetables in reserved marinade and toss to coat. Cover and marinate at room temperature at least 30 minutes.
Remove beef from marinade and pat dry with paper towels. Tightly thread beef onto two 13 inch metal skewers rolling and folding as necessary to maintain 2 inch cubes. Thread vegetables onto two 13 inch metal skewers in alternating patterns of zucchini, pepper and onion.
Turn all burners on high and heat with lid down for 15 minutes. Scrape grill clean with grill brush and oil grate.
Place meat skewers in center of grill if using charcoal grill and have vegetable skewers on the edges but with gas grill skewers can be placed so meat is in hotter area than the vegetables and grilled with lid down until meat is well browned about 12 - 16 minutes turning every 3 - 4 minutes. Transfer beef skewers to platter and let rest. Covered loosely with foil tent. Continue to grill vegetables 5 minutes longer. Transfer vegetables to platter with beef. Remove beef and vegetables from skewers and serve.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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