Mediterranean Beef Kabob (Souvlaki)




Ingredients

• 2 1/2 tsp garlic powder
• 1 1/2 tsp ground nutmeg
• 1 tsp allspice
• 1 tsp paprika
• Salt
• Freshly ground black pepper, more for later
• 2 lb beef tenderloin (fillet mignon), cut into 1 1/2-inch cubes
• 1 large red onion, cut into pieces roughly the width of the meat
• 2 green bell peppers, cut into pieces roughly the width of the meat
• 2 red bell or orange bell peppers cut into pieces roughly the width of the meat
Marinade
• 1 large red onion, thinly sliced
• Two lemons, juice of
• 1 cup extra virgin olive oil
• 1 cup dry red wine
• 2 pounds boneless, skinless chicken breast, cut into 1 ½ pieces
• 2 medium red bell peppers, cut about the width of chicken pieces
• 2 zucchinis, cut into 1-inch chunks
• 2 summer squashes, cut into 1-inch chunks
• 1 red onion, cut the width of chicken pieces
Marinade
• ¼ cup lemon juice
• 3 Tbsp. olive oil
• 2 tsp. chopped fresh rosemary or 1 tsp dry rosemary
• ½ tsp. salt
• ¼ tsp. pepper
• 4 cloves garlic, minced

Directions

Instructions
1. Prepare 6-10 skewers. If using wood skewers, be sure to soak them in water for at least one hour before use.
2. In a bowl, mix together the spices to make a spice rub for the cubed meat.
3. Season the cubed meat with the spice rub, combine well so that the meat is evenly covered with the spice rub.
4. In a large and deep dish, combine the marinade ingredients of red onions, lemon juice, olive oil and red wine. Add the spiced cubed meat to the marinade, and work the meat into the marinade well with your hands. Cover and refrigerate for a few hours or overnight.
5. Remove the meat from the fridge one hour before grilling.
6. Lightly oil a gas grill and heat for 10 minutes on high. Remove the meat from the marinade and begin to prepare the shish kabobs.
7. 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). Season with more freshly ground black pepper.
8. Place the shish kabobs on the grill. For medium kabobs, grill for a total of 8 minutes, turning once midway through.
9. Remove from the heat and transfer to a serving platter. Let rest for 5 minutes before serving. Enjoy!
Mediterranean Chicken Kabobs

Makes about 8 skewers with 4 pieces of chicken on each skewer

Ingredients
• 2 pounds boneless, skinless chicken breast, cut into 1 ½ pieces
• 2 medium red bell peppers, cut about the width of chicken pieces
• 2 zucchinis, cut into 1-inch chunks
• 2 summer squashes, cut into 1-inch chunks
• 1 red onion, cut the width of chicken pieces

Marinade
• ¼ cup lemon juice
• 3 Tbsp. olive oil
• 2 tsp. chopped fresh rosemary or 1 tsp dry rosemary
• ½ tsp. salt
• ¼ tsp. pepper
• 4 cloves garlic, minced

Instructions
1. Soak bamboo wood skewers or use metal skewers.
2. In a sealable container mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.
3. Turn on grill to warm-up. Remove chicken from marinade. Thread chicken, bell pepper, zucchini, squash and onion alternately on each of four skewers, leaving about 1/4-inch space between each piece.
4. Cover and grill kabobs over medium heat 10 to 15 minutes, turning, until chicken is no longer pink in center. Serve hot. Enjoy!

Homemade Garlic Sauce (Toum)

Ingredients
• 2 tsp. kosher salt
• 1 cup peeled garlic cloves (about 4 bulbs) – use fresh garlic with no bruises or green sprouts
• 4 cups canola oil (or vegetable oil, sunflower or peanut – must be a lighter oil for the right consistency)
• ½ cup freshly squeezed lemon juice

Instructions
1. Make sure food processor is clean and fully dry. Any water left in the food processor will cause garlic sauce to separate.
2. Add salt and peeled garlic cloves to your food processor. Pulse until finely chopped.
3. Continuously scrape down sides of the bowl throughout this process.
4. While the food processor is running, very slowly pour in ½ cup of oil into the opening food chute. Allow food processor to run for 30 seconds.
5. Then add 2 teaspoons of lemon juice and process for 30 seconds. Repeat steps 3 and 4, alternating oil and lemon juice until they are all used up.
6. Continue to process garlic sauce until light and fluffy, about 30 more seconds.
7. Remove from food processor bowl, so heat does not build up condensation, which would cause the garlic sauce to separate.
8. Store in an air-tight container for up to 2 months in the refrigerator. Enjoy!