Beef Kebabs with Bell Pepper
by Editorial Staff
Beef and pepper kebabs are grilled in the usual way and served with pita bread, lettuce and ginger sauce.
Servings: 4
Ingredients
- Beef tenderloin (diced 2.5 cm) – 650 g
- Bulgarian red pepper (cut into 3 cm squares) – 1 pc.
- Extra virgin olive oil – 1/2 cup
- Fresh ginger (chopped on a grater) – 1 teaspoon.
- Tabasco sauce or other hot sauce – 1 tbsp
- Apple cider vinegar – 2 teaspoon
- Garlic (chopped through a press) – 1 clove
- Salt to taste
- Ground black pepper – to taste
- Pita cakes – 6-8 pcs.
- Serving lettuce leaves – 2 cups
- Bamboo or metal skewers – 6-8 pcs.
Directions
- Turn on the grill to preheat to medium-high heat.
- Prepare the dressing. In a small bowl, combine 1/2 cup olive oil, ginger, hot sauce, vinegar, garlic, 1/4 teaspoon salt, and an equal amount of black pepper. Set aside.
- String the meat and pepper on the skewer (if the sticks are bamboo, then they should first be soaked in cold water for 10-15 minutes so that they do not burn out during the frying process). Brush the meat and pepper with the remaining olive oil and sprinkle lightly with salt and pepper.
- Grease the grill grate with any vegetable oil and put the kebabs on it, cook the beef kebabs under a closed lid for about 6 minutes, turning the kebabs every 2 minutes. Warm up the pits on the grill.
- Serve beef kebabs with pita bread and salad leaves, watering both with dressing.
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