3lbTop sirloin steak OR beef tenderloin fillet cut into 1 ½-inch cubes
1large red onioncut into pieces roughly the width of the meat
2green bell pepperscut into pieces roughly the width of the meat
2red bell or orange bell peppers
For the marinade
1large red onionthinly sliced
1cupExtra Virgin Olive OilI used Private Reserve Greek extra virgin olive oil
1cupdry red wine
Prepare up to 20 skewers. If using bamboo or wooden skewers, be sure to soak them in water for at least one hour before use.
Mix the spices: In a bowl, mix together the spices to make a spice rub for the cubed meat.
Season the meat cubes with the spices and combine well so that the meat is evenly covered.
Prepare the marinade and add the seasoned meat cubes. In a large and deep dish, combine the marinade ingredients of red onions, lemon juice, olive oil and red wine. Add the seasoned meat to the marinade, and work the meat into the marinade well with your hands. Cover and refrigerate for at least 30 minutes (preferably 2 to 4 hours or overnight depending on the kind of meat you are using).
Remove the meat from the fridge one hour before grilling.
Lightly oil the grates of a gas grill and heat for 10 minutes on high.
Thread the meat and vegetables on skewers. Thread the meat, onions, green peppers and red peppers onto the prepared skewers, alternating until you run out of meat (about 4 pieces of meat per skewer with the vegetables nestled in between as you see in the photos). Season with more freshly ground black pepper. (Do not discard the marinade yet)
Grill. Place the shish kabobs on the grill. Cook for 8 to 10 minutes, depending on how hot your grill is and how well-cooked you like your meat, turning occasionally. While the kabobs are grilling, paint the meat with some of the marinade a couple of times as you turn the skewers around.
Rest before serving. Remove from the heat and transfer to a serving platter. Allow 5 minutes for the kabobs to rest before serving. Enjoy!
Cook's Tip: If you have the time, allow the meat to marinate in the fridge for 2 to 4 hours or overnight if you're using a tougher cut of meat. I used beef tenderloin which is a tender cut of meat and does not require too much time in the marinate.