2 lb beef sirloin (905 g), cut into 1 inch/25 mm cubes
1 tablespoon garlic, minced
½ teaspoon coriander powder
1 teaspoon cumin
½ teaspoon paprika
1 teaspoon distilled white vinegar
½ cup olive oil (120 mL)
3 bell peppers, red, yellow and green, cut into 1 inch (2 cm) pieces
1 red onion, cut into 1 inch (2 cm) pieces
Garlic sauce
1 cup garlic cloves (135 g), peeled
1 teaspoon salt
4 cups vegetable oil (960 mL)
1 lemon, juiced
How to Make It
1. Step
In a re-sealable freezer bag, add beef, garlic, coriander, cumin, paprika, white vinegar, and olive oil. Seal the bag and distribute seasonings. Allow to marinate in the refrigerator for 24 hours.
2. Step
In a food processor, add garlic cloves and pulse until the garlic becomes finely minced.
3. Step
Add salt and pulse until well incorporated. Scrape down the sides of the bowl if you see the garlic building up on the sides.
4. Step
Turn on the food processor and keep it on. In a thin stream pour ½ cup (120 ml) of oil followed by ½ tsp of lemon juice. Keep alternating until you have used all of the oil and lemon juice. The garlic sauce should become light, fluffy and creamy.
5. Step
Store garlic sauce in an airtight container in the refrigerator for up to 1 week!
6. Step
Preheat the grill on high.
7. Step
To assemble the kebabs, spray skewers with non-stick cooking spray and alternate threading beef, onions and bell peppers onto the skewer.
8. Step
Cook 5-7 minutes on each side.
9. Step
Serve kebabs with garlic sauce, salad, rice, hummus, and pita bread.
