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Spicy Beef Kabobs with Mashed Carrots & Lemon Gremolata
Photo by: Ren

Spicy Beef Kabobs with Mashed Carrots & Lemon Gremolata

Posted By:  Ren  Notify me when this member posts a new recipe. on 2010-07-12 13:22:07
Categories: Beef, BBQ & Grilling

A unique and tasty dish good for both casual and dressier dining occasions.

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Ingredients


  • 1/4 cup(s) reduced-sodium soy sauce
  • 2-3 Tbsp. vegetable oil
  • 2 Tbsp. lemon juice, fresh
  • 2 Tbsp. brown sugar
  • 6 cloves garlic
  • 1 tsp. crushed red pepper
  • 1+ lb., cut into cubes, sirloin steak
  • 1 lb. carrots
  • 1 Tbsp. lemon juice, fresh
  • 1 Tbsp. olive oil
  • 1/4 cup(s) fresh basil
  • 2 tsp. lemon peel
  • 1 cloves garlic

Method

Kabobs:

1. In a large ziploc bag (or however you prefer to marinate), add soy sauce, oil, lemon juice, brown sugar, garlic, red pepper, and meat. Seal and turn to coat. Marinate in the fridge 4-24 hours.

2. Drain beef mixture and discard marinade. Using metal or wooden (pre-soak in water 30 min. if wooden) skewers, thread beef on, leaving 1/4 inch in between each piece.

3. Cook beef to desired doneness (160 degrees F = medium) over gas or charcoal grill. Charcoal: medium coals for 10-14 minutes. Gas: after preheated, reduce heat to medium and cook same as above.

4. Serve with Mashed Carrots. Sprinkle with Lemon Gremolata.

Mashed Carrots:

In medium saucepan cook 1 lb. peeled and sliced carrots, covered, in small amount of boiling salted water 12 to 15 minutes or until tender. Drain; return to saucepan. Add 1 Tbsp. lemon juice and 1 Tbsp. olive oil. Mash until nearly smooth. Season to taste with black pepper.

Lemon Gremolata (chopped herb condiment):

In small bowl combine 1/4 cup snipped fresh basil, 2 tsp. shredded lemon peel, and 1 clove minced garlic.

Prepare Time
30 mins 		Cooking Time
10 mins 		Servings
2-3

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Reviews (8)
Reviewed on May 28, 2013 10:05 - by shellywerk
This was the best steak kabob recipe that we've ever had. They were so flavorful and tender. We couldn't stop talking about how great they tasted. We will definitely be making these again.
Reviewed on February 17, 2012 06:43 - by vkissa
This is a quick and delicious meal! not to mention my son ate meat! he does not like eat food that requires "chewing" he sat still enjoyed eating his steak off the stick :}
Reviewed on January 18, 2012 14:22 - by dunrowin7
Steak was fantastic! The mashed carrots and basil/ lemon not so much. Will make stake again but use smashed red potatos or some other type of side
Reviewed on October 27, 2011 10:59 - by phophophoebe
This was delicious. We skewered some onion chunks that had been dipped in olive oil and garlic along with the beef cubes. Yumm!
Reviewed on September 04, 2011 23:03 - by Ren
I have modified my recipe to be more clear on the directions for the beef. Cutting the beef into cubes works well for me. If I cut the beef too thin, it cooks too fast and gets dried out - at least from my experience.
Reviewed on September 04, 2011 12:22 - by kimbee785
Question...do we slice the beef thin or do we cut in chunks? I thought if it were sliced thin we could wrap them around a mushroom before skewering and the meat would actually cook faster too.And for old folks or people that have a hard time chewing a thick piece of steak, this would make it easier. I never thought of mashing carrots before and that Lemon Gremolata sounds amazing. Wonderful recipie to add to my menue planner, thanks!!
Reviewed on May 24, 2011 02:12 - by seth
delicious!
Reviewed on January 06, 2011 15:29 - by foodlvr
Original!

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