A skewered traditional dish in Turkey, according to medieval soldiers who invented and used their swords to grill meat over open-field fires. But right now, we take it to the next level by adding fresh botanical fruit cuts. It is creative and delicious!
- 2 ½ pound beef filet mignon cubes
- ½ cup worcestershire sauce
- 3 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tbsp dijon mustard
- 4 cloves garlic minced
- 1 ½ tbsp brown sugar
- ¼ cup olive oil
- 2 tbsp ground pepper
- 1 red bell pepper seeded and cut in 1-inch pieces
- 1 orange bell pepper seeded and cut in 1-inch pieces
- 1 green bell pepper seeded and cut in 1-inch pieces
- 2 jalapenos and cut in 1-inch pieces
- 5-10 fresh cherry tomatoes
- ½ Pineapple chunks (optional)
- 10 12 inch wooden skewers
- Take the meat out on the packaging and let it bloom for 5-10 minutes. While waiting, prepare the marinade. In a bowl, mix the Worcestershire sauce, soy sauce, dijon mustard, garlic, brown sugar, olive oil, and season it with ground pepper. After that dry the meat using tissue and prepare a large ziplock. Then transfer the marinade mixture into the ziplock and add the meat, zip it well without air for great absorption of the marinade. Refrigerate overnight or a day.
2. A secret way for the wooden skewers not to get burned while grilling is to place the skewers in water for 25minutes. Once the meat has marinated, thread it onto the skewers alternating with pieces of botanical fruits you desire.
3. Preheat the griller until it’s smoking hot and place the kebabs and turn often to avoid burning the vegetables for about 8-12 minutes. Don’t forget to glaze with marinade for a juiciest and tastiest beef kebab.
4. Transfer the cooked kebab to a plate/barbeque plate and serve while it’s hot.
5. Believe it or not, this will be the most exciting to eat in an outdoor celebration or event! Easy and tasty! What’s your version of Kebab? Comment down your answers below!