Ingredients
The following ingredients have 5 Servings
- 2 pound(s) sirloin or ribeye, cut into 1-1/4 inch cubes
- 1 large yellow onion, peeled and quartered 1-½ squares
- 1 large red onion, peeled and quartered into 1-½ squares
- 1 large red pepper, seeded and quartered 1-½ squares
- 1 large green pepper, seeded and quartered 1-½ squares
- 3 tablespoon(s) good quality olive oil
- 1 tablespoon(s) fresh lemon juice
- 2/3 cup(s) red or blush wine (deep reds will tend to dye your vegetables)
- 1/2 teaspoon(s) dried oregano
- 4 - bay leaves
- 4 clove(s) garlic, minced
- 1/8 teaspoon(s) ground black pepper
- 1/8 teaspoon(s) coarse salt
Instruction
- Pre-soak 12 8-inch wooden skewers in water for about 2 hours.
- Put all the vegetables into a marinating container and add in the cubed beef. Add in the remaining ingredients and stir or toss to coat evenly. Place into your refrigerator for at least 2 hours, no more than 3.
- Remove from refrigerator and in alternating layers add the beef and vegetables to the skewers. Throw out any leftover marinade and you can either grill these skewers over medium high heat or broil at 325? in your oven. In either case cook skewers until lightly browned, on one side and turn once in the process to evenly brown the other side. Make sure the beef is cooked to your desired doneness, or at least 120 degrees for rare up to 155 degrees and up for well done.
- Remove from the heat and serve atop your favorite rice, such as basmati or jasmine. I personally like long grain and wild rice, accompanied by a char-grilled romaine salad and a favorite glass of wine
