Grilled Beef and Vegetable Kebabs

Ingredients

• Beef and vegetables

  600 g top sirloin steak

  raw boneless steak, visible separable fat trimmed away; not ground, injected or mechanically tenderized; cut into 1-inch (2.5 cm) cubes

• 300 g zucchini

  trimmed weight, skin on; cut into approximately 1-inch (2.5 cm) chunks or thick half-rounds

• 300 g red bell pepper

  weight after removing stems and seeds; cut into 1-inch (2.5 cm) squares

• 200 g red onion

  peeled weight; cut into 1-inch (2.5 cm) wedges, keeping 2–3 layers together

• Spice coating

  30 g olive oil

  15 g for beef and 15 g for vegetables; all measured oil is included

• 10 g garlic

  peeled weight, finely grated

• 4 g sweet paprika

  about 1 1/2 teaspoons; unsalted single spice

• 2 g ground cumin

  about 1 teaspoon

• 1 g dried oregano

  about 1 teaspoon dried leaves

• 5 g fine table salt

  weighed; 3 g for beef and 2 g for vegetables

• 1 g ground black pepper

  about 1/2 teaspoon

• Fresh finish

  30 g fresh lemon juice

  about 2 tablespoons, added after grilling

• 8 g fresh flat-leaf parsley

  washed, dried and finely chopped

Directions

1. Season the sirloin cubes

   Preheat a clean outdoor grill to medium-high, approximately 400–425°F (200–220°C), with a cooler indirect area available. Using a separate board for raw meat, trim the sirloin and cut into roughly 1-inch (2.5 cm) cubes. In a bowl, mix 15 g olive oil, the garlic, paprika, cumin, oregano, black pepper and 3 g salt. Toss with the beef until evenly coated. Refrigerate the bowl while preparing the vegetables; no long marinating period is needed. Wash hands, knife and board after handling raw beef.

2. Prepare the vegetables and thread eight skewers

   Wash and dry the zucchini and pepper, then prepare them and the peeled onion as listed. Toss the vegetables with the remaining 15 g olive oil and 2 g salt. Divide all beef and vegetables among eight flat metal skewers, alternating steak with zucchini, pepper and onion. Leave small gaps rather than compressing the pieces, and keep enough handle clear to grip safely. Transfer to the raw-food tray. If a skewer is overloaded, spread the pieces along its usable length; do not pile pieces on top of each other. Discard any raw-meat bowl residue; it is not a finishing sauce.

3. Grill and check the beef temperature

   Lay the kebabs across the hot grill grate with room between them. Turn with tongs every 3–4 minutes, allowing about 12–16 minutes overall. Check several of the largest beef cubes on every skewer by inserting the thermometer from the side into the centre, keeping its tip away from the metal. The beef must reach at least 145°F (63°C) before leaving the grill. If the edges brown too quickly, move that skewer to the cooler area and close the lid briefly to finish; timing depends on cube size and grill heat. The vegetables should be tender enough to bite comfortably. If they need longer, carefully slide them off a finished skewer with clean utensils and return them to the grill in a suitable grill basket; keep the cooked beef on the clean platter. Use clean tongs and a clean platter for cooked food.

4. Rest, finish with lemon and serve

   Rest the cooked beef for at least 3 minutes after it reaches 145°F (63°C). Metal skewers stay hot: use heatproof gloves, warn diners and slide food off the skewers with clean utensils if preferred. Drizzle all 30 g lemon juice over the eight kebabs and scatter with all 8 g chopped parsley. Divide any platter juices between four portions and serve two skewers per person. Rice, bread, salad and sauce are optional separate sides and are not included in the stated nutrition.