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  • Beef Bell Pepper And Red Onion Kebabs

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    Beef Bell Pepper And Red Onion Kebabs
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Tbsp. dry oregano
    • 3 x cloves garlic chopped
    • 2 x bay leaves
    • 1/4 c. extra-virgin extra virgin olive oil plus 2 Tbsp.
    • 1 1/2 lb filet mignon fat trimmed and reserved (meat cut into 1 1/2-inch pcs)
    • 1 c. canned beef broth
    • 1 tsp tomato paste
    • 2 tsp fresh lemon juice
    • 1/2 tsp minced fresh parsley
    • 1/2 tsp minced fresh thyme
    • 1/2 tsp minced fresh oregano
    • 1 x green bell pepper (cut into 8 pcs)
    • 1/2 x red bell pepper (cut into 4 pcs)
    • 1/2 x red onion quartered (each quarter cut into 2 pcs)
    • 1 sm zucchini (cut into 8 rounds)

    Directions

    1. Mix 1 Tbsp. dry oregano, garlic and bay leaves in large bowl. Stir in 2 Tbsp. extra virgin olive oil. Add in beef and toss to coat. Cover and chill at least 1 hour and up to 4 hrs.
    2. Heat medium saucepan over medium-high heat. Add in up to 1/4 c. beef fat trimmings if you like; saute/fry till brown, about 2 min. Add in broth, tomato paste and remaining 1/4 c. oil. Boil till reduced by half, about 3 min. Strain into medium bowl. Stir in lemon juice, parsley, thyme and fresh oregano. Season sauce with salt and pepper.
    3. Preheat broiler. Alternate 1/4 of beef, 2 green pepper pcs, 1 red pepper piece, 2 onion pcs and 2 zucchini pcs on each of four 10-inch skewers. Place on rimmed baking sheet. Broil till beef is just cooked through and vegetables are browned, about 4 min per side. Transfer to platter. Pour sauce over; serve.

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