Thread some meat, peppers, onions, and tomatoes on sticks to make this easy beef kebabs entree!
Thread some meat, peppers, onions, and tomatoes on sticks to make this easy beef kebabs entree!
1/2 cup olive oil, plus extra for drizzling
1/4 cup soy sauce
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 clove garlic, minced
2 bay leaves
1/2 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
1-1/2 pounds tenderloin or other lean, boneless steak (cut into 1-1/2- to 2-inch cubes)
1 yellow bell pepper, cut into 1-inch squares
1 red onion, cut into wedges
Fresh bay leaves (optional)
1 pint cherry, grape, or other small tomatoes
1 bunch scallions, cut into 2-inch pieces
3 cups hot cooked rice (about 1-1/2 cups uncooked), sprinkled with lemon zest and chopped parsley (optional)
In a large, heavy-duty zip-top bag, combine first nine ingredients; add steak and coat well. Seal and chill 2 hours, turning occasionally.
Soak bamboo skewers in water. Prepare grill to medium-high heat. Remove beef from marinade; discard marinade. Alternating ingredients, thread beef, bell pepper, red onion, and bay leaves, if desired, onto four skewers, leaving 2 inches on each end. Thread tomatoes and scallions onto four skewers; drizzle with a small amount of olive oil.
Place kebabs on grill, cover, and cook 5 to 7 minutes on each side or until desired degree of doneness. Discard bay leaves. Serve with rice.