Eric and I love eating at Daphne's Greek Cafe because the Kabob plate is one of our favorite meals they offer. However, with the rough economy going around - most of them are closing around us. But that doesn't stop us from recreating the meal for ourselves at home. I came across this recipe in one of my many Barefoot Contessa cookbooks and knew that this would be a great comparable to our Kabob meals from Daphne's. This was easy to prepare with the simple marinade and the red wine and vinegar gave the meat lots of flavor. Plus, I got to use some herbs from the garden - that's always a shoe in for being sustainable and using things that are homegrown. We paired the kebabs with mushroom couscous, pita breads and hummus. The only thing that was missing was the tzatziki sauce. Oh well, I'll remember for next time. Enjoy!
Adapted from Barefoot Contessa at Home
2 pounds top round beef
1 tablespoon garlic (2 to 3 cloves)
2 teaspoons fresh thyme leaves
1 tablespoons fresh rosemary leaves
1/4 dry red wine (I used a Shiraz)
2 tablespoons red wine vinegar
1 large red onion
1 large bell pepper - mix of orange and green
1 teaspoon kosher salt & freshly ground black pepper
good olive oil
1. Cut the beef into 1 1/2-inch cubes - you should have about 20 to 25 cubes.
2. Add the remaining ingredients in a food processor and blend well.
3. Add the marinade and beef cubes into a Ziploc bag and let it rest in the fridge for at least 3 hours or overnight. It will be last for 2 days in the fridge.
4. Cut the red onions and bell peppers into quarters. Marinate the skewers for at least 30 minutes before assembling.
5. Assemble the kebabs - thread the meat directly in the middle, add an onion quarter and bell pepper and repeat. Add about 4 to 5 pieces of meat to skewer. Lightly brush olive oil on the kebabs, and season with salt & pepper.
6. Cook the skewers on a hot grill for at least 10 to 15 minutes for medium-rare or cook at least 20 minutes for medium-well. Make sure you turn the skewers 2 or 3 times until fully cooked. Serve.