Serves:
Ingredients:
1-1/2 teaspoons ground nutmeg
1-1/2 teaspoons ground cardamom
1 teaspoon allspice
1 teaspoon paprika
Sea salt and freshly ground black pepper to taste
3 pounds beef tenderloin, cut into 1-1/2-inch cubes
1 large red onion, cut into chunks (for threading on the skewers)
1-2 green bell peppers, cut into chunks (for threading on the skewers)
1-2 red bell peppers, cut into chunks (for threading on the skewers)
For the Marinade:
1 large red onion, thinly sliced
Juice of two large lemons
1 cup extra-virgin olive oil (I prefer olive oil from Greece)
1 cup dry red wine
Directions:
Prepare 10-12 skewers. If using wood skewers, be sure to soak them in water for at least one hour before use.
In a bowl, mix together the spice rub for the cubed meat. Season the cubed meat with the spice rub, combine well so that the meat is evenly covered
with the spice rub.
In a large and deep dish, combine the marinade ingredients of red onions, lemon juice, olive oil and red wine. Add the spiced cubed meat to the marinade,
and work the meat into the marinade well with your hands. Cover and refrigerate for a few hours or overnight.
Remove the meat from the refrigerator one hour before grilling. Lightly oil a gas grill and heat for 10 minutes on high. Remove the meat from the marinade
and begin to prepare the shish kabobs. Do not discard the marinade.
Thread the meat, onions, green peppers and red peppers onto the prepared skewers, alternating 4 pieces of meat per skewer with the vegetables in between
each piece of meat. Season with more freshly ground black pepper.
Place the kabobs on the grill. For medium kabobs, grill for a total of 8 minutes, turning once midway through. While grilling, brush the meat with
some of the marinade a couple of times.
Remove from the heat and transfer to a serving platter and allow to rest 5 minutes before serving. Yield: 10 – 12 skewers
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