Beef Kebabs

This recipe is incredibly versatile. You can substitute beef sirloin with pork loin, lamb loin, and even chicken breast. I love stuffing kebabs in a pita, dunking it in hummus, and spooning it on top of bejeweled cous cous.

“And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.”
― F. Scott Fitzgerald, The Great Gatsby

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I put down my book, took off my sunglasses, took a sip of ice-cold lemonade, and plunged in the pool.

My favourite season has officially arrived.

I love everything about summer. I love going to the beach with my family and taking a dip in one of the most beautiful beaches this side of the globe. I love feeling the cool ocean breeze in my hair as I surf. I love diving into pristine waters and discovering the diverse marine life that resides in the deep blue sea. I love building sand castles and memories with the little ones. I love the taste of saltwater on my lips as Mr. Flintstone and I sling back a margarita or two.

I love grilling food in the summer—from chicken satay to babyback ribs. I love grilling fish, grilling vegetables—I even tried grilling tofu much to the chagrin of the house help who ended up cleaning the grill!

What I don’t like though, is getting bloated during bikini season.

One thing I’ve learned from Ashtanga yoga class is it is possible to eat lean and clean without sacrificing flavour. And so for our family’s annual barbecue cookout—I decided to trade fatty slabs of ribeye for spiced up chunks of beef sirloin. In short, this year, it’s less like Bobby Flay, and more like Yotam Ottolenghi.

For starters, we have watermelon and arugula salad, studded with feta cheese and toasted pine nuts, and drizzled with red wine vinaigrette. Sweet, nutty, salty, and tart—this salad not only tastes good, it is actually good for you. Our main dish is grilled beef kebabs marinated in olive oil, lemon juice, cumin, red pepper, coriander seed, and zatar, served with a cool yogurt tahini dip. The grilled beef kebabs are accompanied by grilled vegetable kebabs, grilled corn, and aromatic lemon saffron rice with toasted almond. Light, nutritious, and filling—these dishes are as flavourful as they are guilt-free.

Do wash all of this down with a glass of dayap margarita with homemade mango sorbet. I’m not a nutritionist, but with all the vitamin C in there, it may be good for you after all. Don’t take me seriously, I’m kidding!

Or am I?

As for the dessert, well, to be quite honest, it’s not exactly the most healthy choice. It’s composed of buttery puff pastry, succulent peaches, brown sugar vanilla cream with cinnamon and nutmeg, and lastly—salted caramel sauce made more potent by a generous shot of bourbon.

I understand. You worked your glutes off at plana forma classes to look like you haven’t given birth at all. You still have 2 upcoming beach trips. In fact, your swim suit costs more than the plane ride to one of those beach trips! You have the option to skip dessert.

But why would you? :)

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Beef Kebab

Ingredients

Metal skewers or bamboo skewers (if using the latter, soak in water overnight)

Yogurt tahini sauce:

1 cup yogurt
¼ cup tahini or Kewpie Roasted Sesame Dressing
1 tsp lightly roasted garlic, or sautéed garlic
1 tsp lemon juice
1 tbsp extra virgin olive oil
Pepper
¼ tsp McCormick smoked paprika

Marinade:

½  cup olive oil
¼ cup lemon juice
1 tbsp salt
1 tbsp cracked black peppercorn
1 onion
half bulb garlic
1 tsp McCormick ground cumin
1 tsp McCormick ground red pepper
1 tsp sumac or zatar
1 tsp coriander seeds

1 kilo beef sirloin, cut into 1” cubes

Green, yellow, and red bell peppers, diced into large pieces
Red onion, sliced quarterly
Fresh button or shiitake mushroom
Cherry tomato
Zucchini, diced into large pieces
Eggplant, diced into large pieces

Procedure

1.    Mix yogurt, roasted garlic, lemon juice, extra virgin olive oil, and paprika in a blender. Chill overnight to develop flavors.
2.    Mix olive oil, lemon juice, salt, cracked black peppercorn, onion, garlic, ground cumin, and ground pepper in a blender. Marinate beef sirloin overnight in a tightly sealed plastic container.
3.    When you’re ready to cook, pre-heat the grill. Skew beef and vegetables separately.
4.    Grill kebabs just until the sides of the beef are caramelized. Do not overcook. Grill vegetables until they reach desired level of doneness. Pour yogurt tahini sauce in a serving container.
5.    Serve!

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