Beef and Vegetable Kabobs

Instructions

1. Step 1

   Mince the garlic. Whisk it with the olive oil, soy sauce, lemon juice, oregano, salt, and black pepper to make the marinade.

   Ingredients used: 2.0 gr Dried Oregano, 9.0 gr Garlic, 2.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 60.0 ml Olive Oil, 5.0 gr Salt, 45.0 ml Soy Sauce

   Cookware: Chef Knife, cutting board, mixing bowl, whisk

2. Step 2

   Cut the beef into 3 cm cubes. Place it in a mixing bowl, coat it with three-quarters of the marinade, cover, and refrigerate.

   Timer: 30 min (fixed)

   Ingredients used: 680.0 gr Beef Sirloin

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Prepare the bell peppers, red onion, zucchini, and mushrooms. Toss them in a separate bowl with the remaining marinade and refrigerate while the beef marinates.

   Ingredients used: 2.0 piece Bell Pepper, 12.0 piece Button Mushroom, 1.0 piece Red Onion, 2.0 piece Zucchini

   Cookware: Chef Knife, cutting board, mixing bowl

4. Step 4

   Preheat the grill over high heat during the final part of the marinating time.

   Timer: 10 min (fixed)

   Cookware: grill

5. Step 5

   Thread the beef and vegetables alternately onto skewers. Discard the marinades left in both bowls.

   Cookware: skewers

6. Step 6

   Grill the kabobs over high heat, turning every 2 to 3 minutes, until the vegetables are browned and tender and the beef reaches 63°C internally.

   Timer: 10 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

7. Step 7

   Transfer the kabobs to a clean platter and let the beef rest before serving.

   Timer: 3 min (fixed)

   Cookware: serving platter, tongs