Chili Beef Kebabs with Cucumber- Watermelon Salad

Categories: beef, main dish

Ingredients

• 2 Tbsp. fresh lemon juice
• 3 Tbsp. plus 2 tsp. olive oil
• Kosher salt and pepper
• 2 small Kirby cucumbers ( about 8 oz. total)
• 1/2 small sweet onion, thinly sliced
• 1 1/2 Lb. watermelon, cut into 1/4 inch thick
• triangles (5 cups)
• 1 1/2 Lb. sirloin steak, cut into 1 inch pieces
• 1 tsp. ground cumin
• 1 orange bell pepper, cut into 24 pieces
• 4 red Fresno chiles or jalapenos, each cut
• into 6 pieces, seeds removed
• 8 skewers

Directions

1. Heat grill to medium-high. In a large bowl, whisk together the lemon juice, 2 Tbsp. oil and 1/4 tsp. each salt and pepper. Working over the bowl, use a vegetable peeler to peel the cucumber into thin ribbons. Add the onion and watermelon and gently toss to combine.
2. In a bowl, toss the steak with 2 tsp. oil, then the cumin and 1/2 tsp. each salt and pepper. Thread the beef and peppers onto skewers; brush the peppers with the remaining Tbsp. oil. Grill kebabs, turning occasionally, until the steak reaches desired doneness, 8 to 10 minutes for medium-rare. Serve with the cucumber-watermelon salad.

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