Brochettes De Bœuf Épicé Recipe

Prepare marinade

In a medium bowl combine olive oil, soy sauce, lemon juice, harissa paste, ground cumin, ground coriander, smoked paprika, minced garlic, black pepper, kosher salt, and honey. Whisk until smooth and the honey is fully incorporated.

Marinate beef

Place the cubed beef into a shallow dish or resealable plastic bag. Pour the marinade over the beef, toss to coat all pieces evenly, then cover or seal. Refrigerate for at least 30 minutes and up to 4 hours. (If short on time, 30 minutes will still impart flavor.)

Prepare skewers and vegetables

If using wooden skewers, soak them in cold water for 30 minutes before using to prevent burning. Meanwhile, cut red onion and bell pepper into pieces roughly the same size as the beef cubes so they cook evenly.

Assemble brochettes

Thread beef cubes onto skewers, leaving a little space between pieces to allow heat circulation. Alternate with pieces of red onion and red pepper as desired. Aim for 3–4 beef cubes per skewer depending on length.

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or set the oven broiler to high with the rack 6 inches from the heat source. Lightly oil the grill grates or a rimmed baking sheet if broiling.

Cook the skewers

Place skewers on the preheated grill and cook for 3–4 minutes per side, turning once, until a medium-rare to medium doneness is reached (internal temperature 130–140°F / 54–60°C) and vegetables are softened with char marks. If broiling, place on the prepared baking sheet and broil 3–5 minutes per side, watching closely to avoid burning.

Rest and finish

Remove skewers from heat and let rest for 3–5 minutes to allow juices to redistribute. Sprinkle chopped fresh parsley over the brochettes and serve with lemon wedges for squeezing over just before eating.