Mediterranean Beef Kebabs
You can salvage leafy dried herbs that are just past their prime. Revive the taste of herbs, such as thyme, by crushing them between your fingertips just before adding to sauces, marinades or this Mediterranean Beef Kebabs recipe.
2 lb lean beef, cubed 1-inch thick (about 24 cubes)
1/4 cup beef broth or red wine
1/4 cup olive oil
2 cloves garlic, minced
1/4 tsp cayenne pepper
2 tsp paprika
1 tsp dried thyme
1 tsp dried cumin
1/2 tsp salt
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
Place beef in a shallow dish. Combine broth, olive oil and garlic in a small bowl. Drizzle half the marinade over beef, turning to coat well.
Combine cayenne pepper, paprika, thyme, cumin and salt; add beef, turning to coat well. Cut each bell pepper into 1-inch chunks. Cut onions into quarters.
Preheat grill. Thread beef, bell peppers and onions alternately onto 4 skewers.
Place kebabs on grill; brush with reserved marinade. Grill for 5 minutes on each side or until beef is cooked through.
Mediterranean Beef Kebabs tip: Beef broth is available in 12-ounce cans. Instead of throwing away the unused portion, store in an airtight container or freezer bag in the freezer. Use the broth in next weeks stew or as a base for a sauce or marinade.