📝 About This Recipe
Transport your senses to the bustling markets of the Levant with these succulent, flame-kissed skewers. This recipe utilizes a traditional acidic marinade of grated onion and aromatic spices to break down the muscle fibers, resulting in melt-in-your-mouth tenderness. Whether you choose rich lamb shoulder or robust beef sirloin, the combination of charred vegetables and smoky, spiced meat creates a quintessential grilling experience that is both ancient and timeless.
🥗 Ingredients
The Meat
- 2 pounds Beef Sirloin Tip or Lamb Shoulder (trimmed of excess silver skin and cut into 1.5-inch cubes)
The Signature Marinade
- 1 large Yellow Onion (grated, using only the juice and fine pulp)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Tomato Paste (for color and umami)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika (sweet or hot depending on preference)
- 1/2 teaspoon Ground Allspice (adds a classic Middle Eastern warmth)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
Vegetables for Skewering
- 2 large Red Bell Pepper (cut into 1.5-inch squares)
- 1 large Red Onion (cut into wedges and separated)
- 1 large Zucchini (cut into 1/2-inch thick rounds)
👨🍳 Instructions
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1
Prepare the meat by cutting your beef or lamb into uniform 1.5-inch cubes. Consistency is key to ensure all pieces cook at the same rate.
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2
Grate the yellow onion over a bowl using a box grater. Squeeze the pulp through a fine-mesh sieve or cheesecloth to extract as much onion juice as possible; discard the coarse solids and keep the juice/fine pulp.
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3
In a large glass bowl or gallon-sized freezer bag, whisk together the onion juice, olive oil, lemon juice, minced garlic, tomato paste, cumin, paprika, allspice, salt, and pepper.
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4
Add the meat cubes to the marinade, ensuring every piece is thoroughly coated. Seal the container and refrigerate for at least 4 hours, though overnight (up to 12 hours) is ideal for the best flavor and texture.
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5
If using wooden or bamboo skewers, soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
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6
Remove the meat from the refrigerator 30 minutes before cooking to take the chill off, which ensures even cooking.
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7
Thread the skewers, alternating between a piece of meat, a square of bell pepper, a wedge of onion, and a slice of zucchini. Do not crowd the ingredients too tightly; leave a tiny bit of space so the heat can circulate.
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8
Preheat your grill (charcoal or gas) to medium-high heat (about 400-450°F). Lightly oil the grates using a rolled-up paper towel dipped in vegetable oil.
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9
Place the skewers on the grill. Cook for 3-4 minutes per side, rotating 90 degrees every few minutes.
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10
Continue grilling for a total of 10-12 minutes for medium-rare to medium doneness. The meat should have a nice charred exterior while remaining juicy inside.
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11
Use an instant-read thermometer to check for doneness: 135°F for medium-rare or 145°F for medium.
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12
Remove the skewers from the grill and transfer them to a warm platter. Tent loosely with aluminum foil and let the meat rest for 5 minutes before serving.
💡 Chef's Tips
For the most authentic flavor, use natural lump charcoal rather than briquettes to infuse a deep smokiness. Don't skip the onion juice; it contains enzymes that tenderize the meat far better than just chopping the onion. If using beef, choose a cut with good marbling like Ribeye or Sirloin Tip; for lamb, shoulder is more flavorful and forgiving than leg. Avoid mixing different types of meat on the same skewer as they have different cooking times. Brush the vegetables with a little extra olive oil and a pinch of salt just before they hit the grill for maximum caramelization.
🍽️ Serving Suggestions
Serve over a bed of fluffy saffron basmati rice or buttery bulgur pilaf. Accompany with a side of cool tzatziki or a garlicky tahini sauce for dipping. Provide warm, charred pita bread or lavash for making hand-held wraps. A fresh Shirazi salad (cucumber, tomato, and onion) provides a crisp, acidic contrast to the rich meat. Pair with a glass of chilled, dry Rosé or a light-bodied red like Pinot Noir.