Adapted from Barefoot Contessa at Home
Ingredients:
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
Preparation:
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.
