Recipes:
**Mediterranean Beef Kebabs**
**INGREDIENTS**
2 pounds lean beef,
cubed, 1-inch thick
(about 24 cubes)
¼ cup beef broth or
red wine
¼ cup olive oil
2 cloves garlic,
minced
¼ teaspoon cayenne
pepper
2 teaspoons paprika
1 teaspoon dried
thyme
1 teaspoon dried
cumin
½ teaspoon salt
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
2 onions
**SERVES 4**
**Make Ahead**
Prepare the marinade
and the herb coating up to
8 hours in advance. Store in
the refrigerator.
**VARIATION**
For a true Greek
flavor, substitute
lamb for the beef
and dried Greek
oregano for the
dried thyme.
**1** Place beef in a shallow
dish. Combine broth,
olive oil and garlic in a
small bowl. Drizzle half the
marinade over beef, turning
to coat well.
**2** Combine cayenne
pepper, paprika,
thyme, cumin and salt; add
beef, turning to coat well.
Cut each bell pepper into
1-inch chunks. Cut onions
into quarters.
**3** Preheat grill. Thread
beef, bell peppers and
onions alternately onto
4 skewers.
**4** Place kebabs on
grill; brush with
reserved marinade.
Grill for 5 minutes on
each side or until beef
is cooked through.
Make It Quicker
• Beef broth is
available in 12-ounce
cans. Instead of throw-
ing away the unused
portion, store in an
airtight container or
freezer bag in the
freezer. Use the broth
in next week's stew or
as a base for a sauce
or marinade.
