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Restaurants›Albaraka Mediterranean Market and Grill›Beef Kabob Recipe

Beef Kabob Recipe

Name: Albaraka Mediterranean Market and Grills Beef Kabob Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.2 kg beef sirloin or top round, trimmed and cut into 1 to 1 1/4-inch cubes; 1 cups plain yogurt (preferably whole-milk); 3 tbs olive oil; 2 tbs lemon juice (fresh); 4 pcs garlic cloves, minced; 1.5 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika (or regular paprika); 1 tsp ground black pepper; 0.25 tsp ground cinnamon; 1.5 tsp salt; 1 tsp sumac (optional, for tangy finish); 1 pcs red onion, cut into 1-inch pieces; 1 pcs red bell pepper, seeded and cut into 1-inch pieces; 1 pcs green bell pepper, seeded and cut into 1-inch pieces; 12 pcs cherry tomatoes (optional, firmer variety); 2 tbs fresh parsley, chopped (for garnish); 8 pcs wooden or metal skewers (if wooden, soaked 30 minutes); 1 tbs extra virgin olive oil (for drizzling); 2 pcs lemon wedges (for serving)

Inspired by Albaraka Mediterranean Market and Grill

Time3h 30m

Serves4

Beef Kabob in Al Baraka made with 100% Halal Meat.

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Ingredients

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Beef and Marinade

2 2/3 lb (1.2 kg) beef sirloin or top round, trimmed and cut into 1 to 1 1/4-inch cubes

1 cups plain yogurt (preferably whole-milk)

3 tbs olive oil

2 tbs lemon juice (fresh)

4 pcs Garlic cloves, minced

1 1/2 tsp Ground cumin

1 tsp Ground coriander

1 tsp smoked paprika (or regular paprika)

1 tsp ground black pepper

1/4 tsp Ground cinnamon

1 1/2 tsp Celtic sea salt

1 tsp sumac (optional, for tangy finish)

Vegetables and Assembly

1 pcs red onion, cut into 1-inch pieces

1 pcs red bell pepper, seeded and cut into 1-inch pieces

1 pcs green bell pepper, seeded and cut into 1-inch pieces

12 pcs cherry tomatoes (optional, firmer variety)

2 tbs Fresh parsley, chopped (for garnish)

8 pcs wooden or metal skewers (if wooden, soaked 30 minutes)

Finish and Serving

1 tbs extra virgin olive oil (for drizzling)

2 pcs lemon wedges (for serving)

Method

Beef and Marinade

Prepare beef

Trim excess fat from the beef and cut into 1 to 1 1/4-inch cubes so pieces cook evenly. Pat dry with paper towels.

Make marinade

In a large bowl combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, black pepper, cinnamon, salt, and sumac (if using). Whisk until smooth and well combined.

Marinate beef

Add the beef cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, ideally 4–8 hours. For best tenderness, marinate up to 12 hours but not longer to avoid texture breakdown from the yogurt.

Vegetables and Assembly

Prep vegetables

Cut red and green bell peppers into pieces similar in size to the beef cubes. Peel and separate the red onion into layers or cut into 1-inch chunks. If using cherry tomatoes, leave whole. Pat vegetables dry to avoid steaming on the grill.

Soak skewers (if using wooden)

If using wooden skewers, soak them in water at least 30 minutes before threading to prevent burning.

Assemble kabobs

Thread beef and vegetables onto skewers, alternating beef with onion, pepper and tomato so each skewer has a balanced mixture. Leave a little space between pieces so heat circulates and they cook evenly. Reserve any remaining marinade for basting (do not use marinade that touched raw meat without boiling).

Grilling and Finish

Preheat grill (or oven)

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using an oven, preheat broiler on high and set the rack 6–8 inches from the element and preheat a heavy baking sheet.

Grill kabobs

Oil the grill grates or brush skewers lightly with oil. Place kabobs on the grill and cook 8–12 minutes total, turning every 2–3 minutes so all sides get a good sear. Cook until beef reaches desired doneness (medium-rare 130–135°F / 54–57°C, medium 140–145°F / 60–63°C). Vegetables should be softened with charred edges.

Rest and baste

Remove kabobs from the grill and let rest 5 minutes. Drizzle with 1 tablespoon extra virgin olive oil and squeeze lemon wedges over the top. Sprinkle chopped parsley for garnish.

Serve

Serve kabobs hot with rice, flatbread, or salad and extra lemon on the side.