Try these succulent, lean steak kabobs marinated in a fresh herb paste. I made these last night and all I could say to my husband “is WOW these could be served in a fine restaurant!” He agreed happily. My inspiration — creating a dinner using all of my newly planted fresh herbs and grilling out on a beautiful day. I served them with grilled broccoli and brown rice tossed with chopped scallions and basil.
With this recipe it doesn’t have to be exact. If you have 2 or 3 of the herbs on hand, great but if don’t simply substitute with what you have or like. You may prefer basil vs. parsley or lime vs. lemon which is also wonderful on steak, etc. Want spicy kabobs; add a dash of Sriracha (hot chili sauce) to the herb paste.
Be creative, if you want to use chicken instead of steak… try using orange juice instead of lemon. Add a little honey or soy sauce to change it up.
Anyway, after just a few short hours after dinner and writing this in my blog, I already find myself craving these steak kabobs. I hope that you enjoy them as much as we did.
Steak Kabobs with Fresh Herbs
1 pound Beef Sirloin Steak or Filet Mignon
1/3 cup fresh Italian parsley
1 tablespoon fresh rosemary
2 teaspoons fresh oregano
2 teaspoons fresh thyme leaves
6-7 fresh chives
2 garlic cloves, peeled
1 tablespoon extra-virgin olive oil
½ lemon, juiced and zested
8 wooden skewers
8 small mushrooms, cleaned
8 cherry tomatoes
½ red onion, sliced
1 yellow bell pepper, cubed
Cut the beef into 1-inch cubes, set aside.
In a food processor add the fresh herbs, garlic, olive oil, lemon juice and zest. Blend then season with salt and pepper to taste.
In a bowl add the beef and herb mixture, coat well and refrigerate for 1-2 hours.
Soak the skewers in water for 20 minutes (this will prevent them burner while grilling).
Place a piece of the bell pepper on the skewer followed by beef, tomato, onion, beef, mushroom, onion, beef and end with another piece of bell pepper.
On a hot grill cook the prepared beef skewers for 2-3 minutes on each side.