Photo by Karen Hermann
SERVES 6–8
3 pounds beef sirloin, tenderloin or lamb, cut into 1½-inch cubes
Kosher salt
Freshly ground black pepper
2 teaspoons dried oregano
1½ teaspoons cardamom
1½ teaspoons nutmeg
1 teaspoon paprika
1 red onion, sliced
2 large garlic cloves, smashed
½ cup olive oil
½ cup red wine
¼ cup fresh lemon juice
2–3 red bell peppers, cut into 1½-inch pieces
1 large red onion, cut into 1½-inch pieces
Tzatziki sauce (optional)
Place meat chunks in a large bowl. In a small bowl, combine salt, pepper, oregano, cardamom, nutmeg and paprika. Season meat with this dry rub, tossing well to make sure all pieces are covered. In a large zippered plastic bag, place meat chunks, onions and garlic.
In a medium measuring cup with a spout, whisk oil, wine and lemon juice; pour over meat, and seal bag. Toss in bag to thoroughly coat meat. Place sealed bag in a large baking dish in refrigerator; marinate meat overnight or at least 4 hours, turning bag occasionally.
To grill, remove meat from refrigerator and let sit 30–45 minutes. If using wooden skewers, soak them in water 30 minutes. Thread pieces of meat, peppers and onions alternately on skewers. (Flat skewers will prevent meat and vegetables from twisting when flipped on grill.) Grill kebabs (or broil in oven) 8–10 minutes, turning occasionally. Remove from grill; let sit 15 minutes before serving. If desired, serve with tzatziki sauce.
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