Greek Beef Kebabs

**Jubes**'s Note:

Great for the barbeque...and gluten-free too. Cooking time does not include marinating time of 1-2 hours

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4

Yield: 8.0 kebabs

• 500 g beef rump, trimmed and cut into 2 . 5 cm (1 inch cubes)

marinade

• 8 teaspoons olive oil (2 tablespoons)
• 1/4 cup red wine
• 1 tablespoon lemon juice (4 teaspoons)
• 1 lemon, zest of one lemon
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon dried oregano (4 teaspoons)
• 2 bay leaves

vegetables

• 1 red onion, cut into six wedges and separated
• 1 red capsicum, cut into 2 . 5cm (bell pepper)
• 1 green capsicum, cut into 2 . 5 cm pieces
• 16 button mushrooms, halved if large

Directions:

1. soak 8 bamboo skewers in water for 30 minutes, or alternatively you can use metal skewers
2. Combine all of the marinade ingredients in a ceramic or stainless steel bowl.
3. Marinate the meat for 1 to 2 hours.
4. Preheat the barbeque grill plate to medium high (or you can use a grill pan indoors or large banquet sized skillet).
5. Thread marinated meat , alternating with the onion, capsicums and mushrooms onto the skewers.
6. xrizzle some extra olive oil over the kebabs and barbecue for 2-3 minutes each side, or done to your liking.

Reviews

[weekend cooker]

Made these for lunch, using extra virgin olive oil, white vidalla onions in place of the red onions, and a green pepper, replacing the red pepper. Worked out well on the grill, though it is raining here, great nice flavorful marinade, the meat was nice, and tender too. I grilled each side for 2 minutes 15 seconds , but others may want to cook the 3 minutes as I tend to over load my barbecue with charcoal. Made for a nice weekend lunch. Made for Pick a Chef Fall 2012.