Tuesday, February 28, 2012

Beef Skewers

I've been trying to eat more protein lately, so on a recent weeknight, we made a beef variation of these lamb skewers that we've made lots of times before.

This is so easy, you hardly need a recipe - just some meat and veggies, as well as a hot oven - but I outlined what we did below just in case.

Beef Skewers
Adapted from Chocolate and Zucchini

1 lb beef
1 yellow bell pepper
1 orange bell pepper
½ red onion
2-3 large tomatoes or ~8 campari-sized ones

1. Preheat the oven to 400°F degrees.

2. Prep your vegetables: core the bell peppers, slice the onion, remove the innards of the tomatoes. Your end goal are vegetable pieces that have about 1 square inch of surface area so you can easily thread them on the skewers - though the shape definitely doesn't need to be exactly square (that's easier with the peppers than with the tomatoes or onion).

3. Prep your meat: cut away any extraneous fat, and cut into ~1-inch cubes.

4. Assemble your skewers: thread a slice of each vegetable, followed by a meat cube. Repeat.

5. Place your skewers across a oven-proof dish and salt them.

6. Cook the skewers in the hot oven for 20-30 minutes, depending on the desired doneness, rotating the skewers half way through the cooking process.


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