Kabob Recipe

Prepare meat and marinade

Cut the beef into 1–1.5 inch cubes, trimming excess fat. In a medium bowl whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 2 tablespoons soy sauce, 1/4 cup plain yogurt, minced garlic, ground cumin, ground coriander, smoked paprika, black pepper and 1 teaspoon salt until smooth.

Marinate

Add the beef cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 6 hours (longer will tenderize further but avoid more than 8 hours because of the yogurt and acid). Bring the meat to near room temperature for 20–30 minutes before cooking.

Prep vegetables

While the meat marinates, cut the bell peppers into 1–1.5 inch pieces, halve the red onion into wedges, slice zucchini into 1/2-inch rounds and leave cherry tomatoes whole. Place vegetables in a bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.

Assemble skewers

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated beef onto skewers, leaving a little space between pieces for even cooking. On separate skewers, thread the prepared vegetables alternating color and shape for even cooking. Reserve any leftover marinade (do NOT use it raw on cooked meat unless you boil it for at least 3 minutes).

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 425–475°F / 220–245°C) or set an oven broiler on high and position the rack 6 inches from the heat source. Brush the grill grates lightly with oil to prevent sticking.

Cook skewers

Place beef skewers on the hot grill and cook for about 3–4 minutes per side, rotating to get even char and an internal temperature of 130–135°F for medium-rare or 140–145°F for medium. Vegetables will take about 8–10 minutes total, turning occasionally until lightly charred and tender. If broiling, arrange skewers on a rimmed baking sheet and broil 3–5 minutes per side, watching carefully to avoid burning.

Rest and finish

Transfer cooked beef skewers to a plate, cover loosely with foil and let rest 5 minutes to redistribute juices. Sprinkle chopped parsley and optional sumac over both meat and vegetable skewers. Serve with lemon wedges to squeeze over just before eating.

If making tzatziki, combine 1/2 cup Greek yogurt, grated cucumber (squeezed dry), 1/2 teaspoon minced garlic, 1 teaspoon lemon juice, 1/2 teaspoon olive oil, 1/8 teaspoon salt and 1 tablespoon chopped dill or mint in a small bowl. Stir to combine and chill until ready to serve. Taste and adjust seasoning.

Serve the kabobs hot with tzatziki on the side, warm pita or rice, and lemon wedges.