Categories: Grilling
Ingredients
- nonstick cooking spray
- KEBAB
- 2 lb beef sirloin, cut into 1 inch/25 mm cubes
- 1 tablespoon garlic, minced
- 1/2 teaspoon coriander powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1 teaspoon distilled white vinegar
- 1/2 cup olive oil
- 3 bell peppers, red, yellow and green, cut into 1 inch (2 cm) pieces
- 1 red onion, cut into 1 inch (2 cm) pieces
- GARLIC SAUCE
- 1 cup garlic cloves, peeled
- 1 teaspoon salt
- 4 cups vegetable oil
- 1 lemon, juiced
Directions
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In a re-sealable freezer bag, add beef, garlic, coriander, cumin, paprika, white vinegar, and olive oil. Seal the bag and distribute seasonings. Allow to marinate in the refrigerator for 24 hours.
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In a food processor, add garlic cloves and pulse until the garlic becomes finely minced.
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Add salt and pulse until well incorporated. Scrape down the sides of the bowl if you see the garlic building up on the sides.
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Turn on the food processor and keep it on. In a thin stream pour ½ cup (120 ml) of oil followed by ½ tsp of lemon juice. Keep alternating until you have used all of the oil and lemon juice. The garlic sauce should become light, fluffy and creamy.
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Store garlic sauce in an airtight container in the refrigerator for up to 1 week!
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Preheat the grill on high.
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To assemble the kebabs, spray skewers with non-stick cooking spray and alternate threading beef, onions and bell peppers onto the skewer.
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Cook 5-7 minutes on each side.
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Serve kebabs with garlic sauce, salad, rice, hummus, and pita bread.