Flavorful Grilled Kebabs

Flavorful Grilled Kebabs
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

This from-scratch kebab recipe is perfect for a tasty grilled dinner. Substitute any of these vegetables for your favorites - no matter what you skewer, the easy marinade will make any cut of meat delicious!

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4
Servings
294
Calories Per Serving
Deliver Ingredients

Ingredients

Meat Marinade

  • 1 Pound cubed beef
  • ½ Cup olive oil
  • ¼ Cup Worcestershire sauce
  • 1 Tablespoon dried basil
  • 1 Tablespoon dried oregano
  • 2 Teaspoons red pepper flakes
  • 1 clove garlic, minced
  • ¼ Cup fresh squeezed lemon juice

For the Vegetable Marinade and Kebabs

  • 1 Cup balsamic vinegar
  • ¼ Cup olive oil
  • 1 Tablespoon dried basil
  • 1 Tablespoon dried oregano
  • 1 Teaspoon garlic powder
  • 1 pint grape tomatoes
  • 1 yellow onion, sliced ½-inch thick
  • 1 green pepper, sliced ½-inch thick
  • 1 zucchini. sliced ½-inch thick

Directions

Meat Marinade

Using a fork, pierce the beef cubes several times, taking care not to pierce the entire way through and place into a resealable gallon-size plastic bag. In a bowl, combine all of the olive oil, lemon juice, Worcestershire, basil, oregano, red pepper flakes, and garlic until well mixed. Pour over the meat in the bag.

Refrigerate for at least 2 hours, or up to overnight for best results.

For the Vegetable Marinade and Kebabs

In a bowl, whisk together all of the vinegar, oil, basil, oregano, and garlic powder. Place the tomatoes, onions, peppers, and zucchini in a plastic gallon-size resealable bag, and pour the marinade mixture over them. Refrigerate for at least 2 hours or up to overnight for best results.

Preheat the grill.
 
Stick the marinated meat and vegetables on wooden skewers, alternating between the two until each skewer is full. Place on the grill and cook until the meat is cooked to your liking.

 

Nutritional Facts

Total Fat
17g
24%
Sugar
8g
9%
Saturated Fat
5g
21%
Cholesterol
61mg
20%
Carbohydrate, by difference
15g
12%
Protein
18g
39%
Vitamin A, RAE
5µg
1%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
31mg
41%
Vitamin K (phylloquinone)
88µg
98%
Calcium, Ca
167mg
17%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Folate, total
27µg
7%
Iron, Fe
7mg
39%
Magnesium, Mg
60mg
19%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
164mg
23%
Selenium, Se
22µg
40%
Sodium, Na
1417mg
94%
Water
114g
4%
Zinc, Zn
4mg
50%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.