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Easy Kosher Beef Kabobs With Mediterranean Spices

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✓ Pesach-friendly. Look for a Pesach hechsher on: paprika. Pesach recipes and menu planner

Meat (Fleishig)

Mediterranean beef kabobs are cubes of beef marinated in olive oil, lemon, garlic, oregano, paprika and cumin, threaded with red onion and bell pepper and grilled until charred at the edges and juicy inside.

Marinate for Flavor

Marinate the beef for at least 4 hours or overnight so the spices penetrate the meat. Cut the beef and vegetables into similar-size pieces so they cook evenly, and leave a little space between pieces on the skewer. Grill over high heat, turning a few times. Soak wooden skewers for 30 minutes first.

Kosher Notes

This is a meat (fleishig) recipe. Sirloin comes from the hindquarter and is rarely sold kosher outside Israel, so rib eye or a tender chuck cut is the practical choice. Serve with tahini, hummus or Israeli salad.

Make-Ahead

Assemble the kabobs up to 6 hours ahead. Leftovers keep for 3 days.

Easy Kosher Beef Kabobs With Mediterranean Spices
Tender beef kabobs marinated in Mediterranean spices and grilled to perfection. A simple weeknight dinner that feels special.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 lbs kosher beef rib eye or chuck cut into 1.5-inch cubes
  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon ground cumin
  • 1 large red onion cut into 1-inch pieces
  • 1 large red bell pepper cut into 1-inch pieces
  • 8 metal or wooden skewers if using wooden, soak for 30 minutes

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Method
 

  1. In a large bowl, whisk together olive oil, minced garlic, lemon juice, oregano, paprika, salt, pepper, and cumin to create the marinade.
  2. Add the beef cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 4 hours or overnight for best flavor.
  3. If using wooden skewers, soak them in water for 30 minutes before grilling.
  4. Preheat grill to medium-high heat or heat a grill pan over medium-high heat on the stovetop.
  5. Thread the marinated beef onto skewers alternating with red onion and bell pepper pieces. Leave small gaps between pieces for even cooking.
  6. Grill kabobs for 10-12 minutes total, turning every 3 minutes to ensure even browning on all sides.
  7. Check for doneness by cutting into one piece. The beef should be nicely browned outside and pink inside for medium-rare, or cook longer for desired doneness.
  8. Remove from grill and let rest for 2-3 minutes before serving.

Notes

For best results, marinate the beef for at least 4 hours or overnight. The kabobs can be assembled up to 6 hours ahead and kept refrigerated until ready to grill. Serve immediately after cooking for best texture. Leftover kabobs can be stored in the refrigerator for 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 25g 32%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 520mg 23%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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