grilled beef skewers get even better with a robust marinadegrilled beef skewers get even better with a robust marinadegrilled beef skewers get even better with a robust marinade - 3 burner propane gas grill

Well-
The marble-patterned steak tip, the taste of the beef and the tender texture, is the best choice for our roast beef kebab.
We created a powerful marinade using several key elements;
Beef soup and tomato sauce are added with a rich flavor tone, salt helps to soak the meat and keep it moist, a little sugar helps caramel, and rosemary and lemon zest add a bright scent. (
We use coriander, chili, cumin and cayenne as a spicy variety in North Africa. )
We cut the meat into large pieces and wrap it tightly on the skewers to help the skewers keep the meat moist and tender while they are skewers and shoot dry meat to prevent steaming.
We paired the beef with three solid and delicious vegetables we planted when cooked: pepper, red onion and zucchini.
If you can't find the tip of the beef loin steak, it is sometimes labeled as "flap meat" with a 2 pounds blade steak (
Cut each steak in half if used to remove dirt).
You need 6 12-
An inch of metal skewers for this recipe.
If you have long and thin meat, roll them up to about 2-
The inch cube before the string.
Roast beef skewers with lemon and rosemary 4 to 6 services smarinade1 onion, chop1/3 cups beef slices 1/3 cups
Virgin olive oil oil3 scoop tomato paste6 garlic cloves, chopped2 tbsp chopped fresh rosemary2 lemon zest2 sugar3 salt1 1/2 spoon small spoon/month heavy calcium pepperBeef and Vegetables1 1/2 catty cold sirloin head trimmed to 2-
Zucchini or yellow zucchini, halved vertically, cut into 1 inch thick red or green bell peppers, stems, seeds, cut into 1 1/2-
Cut into 1-1 red onion
Inch block, 3 layer thickness starts to finish: 1 hour 15 minutes plus 1 hour for marinade, handle all ingredients in blender until stable around 45 seconds, scrape the sides of the mixer jar as needed.
Transfer the Cup of marinade to a large bowl for standby.
For beef and vegetable places, the remaining marinade and beef in 1-gallon zipper-
Lock the bag and throw it on the coat.
Press out as much air and sealed bags as possible.
Refrigerate for at least an hour or two and flip the bag every 30 minutes.
Add zucchini, bell peppers and onions to the bowl, add the retained marinade, and stir into the coating.
Cover and sit for at least 30 minutes at room temperature.
Remove the beef from the bag and pat it dry with a paper towel.
Screw the beef tightly to two 12-
Metal skewers in inches.
Zucchini, bell peppers and onions alternate and apply vegetables to four 12-
Metal skewers in inches.
Charcoal Grill: fully open the bottom vent.
Light chimney starter with charcoal coal balls (7 quarts).
When the coal at the top is covered by the ash section, fall evenly to the center of the grill, leaving 2-
Inch gap between Grill Wall and charcoal.
Place the cooking grate in place, cover the lid and fully open the lid vent.
The grill is heated to heat for about five minutes.
For gas grill: adjust all burners to high, cover and hot grill until hot for about 15 minutes.
Keep the main burner at a high level and turn other burners (s)to medium-low.
Clean and refuel the cooking grate.
Put beef skewers on the grill (
If charcoal is used, directly on the coal, directly on the high temperature side of the grill if gas is used).
Put a vegetable string on the grill (
Close to the edge of the coal, but still on the coal if charcoal is used, if gas is used, on the cooling side of the grill). Cook (
Cover if gas is used)
Flip the skewers every three to four minutes until the beef turns brown, 120 to 125 F (for medium-rare)
12 to 16 minutes
Transfer the beef skewers to the platter, set up tents loosely with aluminum foil, tidying up vegetables while resting.
For about 5 minutes, continue to cook vegetables until they become soft and burnt;
Go to platter
Slide the beef and vegetables on the skewers onto the platter with pliers. Serve.
260 calories per serving (
110 calories, fat); 12 grams fat (3 g saturated; 0 g trans fats);
67 mg of cholesterol; 462 mg sodium;
11g carbs; 2 g fibre; 6 g sugar; 26 g protein. Well-
The marble-patterned steak tip, the taste of the beef and the tender texture, is the best choice for our roast beef kebab.
We created a powerful marinade using several key elements;
Beef soup and tomato sauce are added with a rich flavor tone, salt helps to soak the meat and keep it moist, a little sugar helps caramel, and rosemary and lemon zest add a bright scent. (
We use coriander, chili, cumin and cayenne as a spicy variety in North Africa. )
We cut the meat into large pieces and wrap it tightly on the skewers to help the skewers keep the meat moist and tender while they are skewers and shoot dry meat to prevent steaming.
We paired the beef with three solid and delicious vegetables we planted when cooked: pepper, red onion and zucchini.
If you can't find the tip of the beef loin steak, it is sometimes labeled as "flap meat" with a 2 pounds blade steak (
Cut each steak in half if used to remove dirt).
You need 6 12-
An inch of metal skewers for this recipe.
If you have long and thin meat, roll them up to about 2-
The inch cube before the string.
Roast beef skewers with lemon and rosemary 4 to 6 services smarinade1 onion, chop1/3 cups beef slices 1/3 cups
Virgin olive oil oil3 scoop tomato paste6 garlic cloves, chopped2 tbsp chopped fresh rosemary2 lemon zest2 sugar3 salt1 1/2 spoon small spoon/month heavy calcium pepperBeef and Vegetables1 1/2 catty cold sirloin head trimmed to 2-
Zucchini or yellow zucchini, halved vertically, cut into 1 inch thick red or green bell peppers, stems, seeds, cut into 1 1/2-
Cut into 1-1 red onion
Inch block, 3 layer thickness starts to finish: 1 hour 15 minutes plus 1 hour for marinade, handle all ingredients in blender until stable around 45 seconds, scrape the sides of the mixer jar as needed.
Transfer the Cup of marinade to a large bowl for standby.
For beef and vegetable places, the remaining marinade and beef in 1-gallon zipper-
Lock the bag and throw it on the coat.
Press out as much air and sealed bags as possible.
Refrigerate for at least an hour or two and flip the bag every 30 minutes.
Add zucchini, bell peppers and onions to the bowl, add the retained marinade, and stir into the coating.
Cover and sit for at least 30 minutes at room temperature.
Remove the beef from the bag and pat it dry with a paper towel.
Screw the beef tightly to two 12-
Metal skewers in inches.
Zucchini, bell peppers and onions alternate and apply vegetables to four 12-
Metal skewers in inches.
Charcoal Grill: fully open the bottom vent.
Light chimney starter with charcoal coal balls (7 quarts).
When the coal at the top is covered by the ash section, fall evenly to the center of the grill, leaving 2-
Inch gap between Grill Wall and charcoal.
Place the cooking grate in place, cover the lid and fully open the lid vent.
The grill is heated to heat for about five minutes.
For gas grill: adjust all burners to high, cover and hot grill until hot for about 15 minutes.
Keep the main burner at a high level and turn other burners (s)to medium-low.
Clean and refuel the cooking grate.
Put beef skewers on the grill (
If charcoal is used, directly on the coal, directly on the high temperature side of the grill if gas is used).
Put a vegetable string on the grill (
Close to the edge of the coal, but still on the coal if charcoal is used, if gas is used, on the cooling side of the grill). Cook (
Cover if gas is used)
Flip the skewers every three to four minutes until the beef turns brown, 120 to 125 F (for medium-rare)
12 to 16 minutes
Transfer the beef skewers to the platter, set up tents loosely with aluminum foil, tidying up vegetables while resting.
For about 5 minutes, continue to cook vegetables until they become soft and burnt;
Go to platter
Slide the beef and vegetables on the skewers onto the platter with pliers. Serve.
260 calories per serving (
110 calories, fat); 12 grams fat (3 g saturated; 0 g trans fats);
67 mg of cholesterol; 462 mg sodium;
11g carbs; 2 g fibre; 6 g sugar; 26 g protein. Well-
The marble-patterned steak tip, the taste of the beef and the tender texture, is the best choice for our roast beef kebab.
We created a powerful marinade using several key elements;
Beef soup and tomato sauce are added with a rich flavor tone, salt helps to soak the meat and keep it moist, a little sugar helps caramel, and rosemary and lemon zest add a bright scent. (
We use coriander, chili, cumin and cayenne as a spicy variety in North Africa. )
We cut the meat into large pieces and wrap it tightly on the skewers to help the skewers keep the meat moist and tender while they are skewers and shoot dry meat to prevent steaming.
We paired the beef with three solid and delicious vegetables we planted when cooked: pepper, red onion and zucchini.
If you can't find the tip of the beef loin steak, it is sometimes labeled as "flap meat" with a 2 pounds blade steak (
Cut each steak in half if used to remove dirt).
You need 6 12-
An inch of metal skewers for this recipe.
If you have long and thin meat, roll them up to about 2-
The inch cube before the string.
Roast beef skewers with lemon and rosemary 4 to 6 services smarinade1 onion, chop1/3 cups beef slices 1/3 cups
Virgin olive oil oil3 scoop tomato paste6 garlic cloves, chopped2 tbsp chopped fresh rosemary2 lemon zest2 sugar3 salt1 1/2 spoon small spoon/month heavy calcium pepperBeef and Vegetables1 1/2 catty cold sirloin head trimmed to 2-
Zucchini or yellow zucchini, halved vertically, cut into 1 inch thick red or green bell peppers, stems, seeds, cut into 1 1/2-
Cut into 1-1 red onion
Inch block, 3 layer thickness starts to finish: 1 hour 15 minutes plus 1 hour for marinade, handle all ingredients in blender until stable around 45 seconds, scrape the sides of the mixer jar as needed.
Transfer the Cup of marinade to a large bowl for standby.
For beef and vegetable places, the remaining marinade and beef in 1-gallon zipper-
Lock the bag and throw it on the coat.
Press out as much air and sealed bags as possible.
Refrigerate for at least an hour or two and flip the bag every 30 minutes.
Add zucchini, bell peppers and onions to the bowl, add the retained marinade, and stir into the coating.
Cover and sit for at least 30 minutes at room temperature.
Remove the beef from the bag and pat it dry with a paper towel.
Screw the beef tightly to two 12-
Metal skewers in inches.
Zucchini, bell peppers and onions alternate and apply vegetables to four 12-
Metal skewers in inches.
Charcoal Grill: fully open the bottom vent.
Light chimney starter with charcoal coal balls (7 quarts).
When the coal at the top is covered by the ash section, fall evenly to the center of the grill, leaving 2-
Inch gap between Grill Wall and charcoal.
Place the cooking grate in place, cover the lid and fully open the lid vent.
The grill is heated to heat for about five minutes.
For gas grill: adjust all burners to high, cover and hot grill until hot for about 15 minutes.
Keep the main burner at a high level and turn other burners (s)to medium-low.
Clean and refuel the cooking grate.
Put beef skewers on the grill (
If charcoal is used, directly on the coal, directly on the high temperature side of the grill if gas is used).
Put a vegetable string on the grill (
Close to the edge of the coal, but still on the coal if charcoal is used, if gas is used, on the cooling side of the grill). Cook (
Cover if gas is used)
Flip the skewers every three to four minutes until the beef turns brown, 120 to 125 F (for medium-rare)
12 to 16 minutes
Transfer the beef skewers to the platter, set up tents loosely with aluminum foil, tidying up vegetables while resting.
For about 5 minutes, continue to cook vegetables until they become soft and burnt;
Go to platter
Slide the beef and vegetables on the skewers onto the platter with pliers. Serve.
260 calories per serving (
110 calories, fat); 12 grams fat (3 g saturated; 0 g trans fats);
67 mg of cholesterol; 462 mg sodium;
11g carbs; 2 g fibre; 6 g sugar; 26 g protein.