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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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My grandmother's homemade marinade adds tang and tenderness to these beefy kabobs. Her blend of herbs and spices punches up the flavor without adding lots of calories. âJennifer Shaw, Dorchester, Massachusetts Ingredients:
1 cup chopped fresh parsley |
1 cup chopped fresh cilantro |
1/4 cup grated onion |
3 tablespoons lemon juice |
2 tablespoons olive oil |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
1 tablespoon paprika |
1 tablespoon cider vinegar |
1 tablespoon ketchup |
2 garlic cloves, minced |
1 teaspoon minced fresh gingerroot |
1 teaspoon thai red chili paste |
dash salt and pepper |
2 pounds beef top sirloin steak, cut into 1-inch pieces |
Directions:
1. In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. On eight metal or soaked wooden skewers, thread beef cubes. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill beef, covered, over medium-hot heat or broil 4 in. from the heat for 8-12 minutes or until meat reaches desired doneness, turning occasionally. Yield: 8 servings.
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