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Spicy Summer Skewers


Grilling means a chance to create shish kebabs and lay out those fun skewers over hot coals

Shish kebabs are lots of fun to create and you can use about any kind of meat or vegetable that will cook over charcoal. The key to perfectly cooked skewered food is to prepare each type separately. While an alternating row of beef, onions, mushrooms, and bell peppers are pretty, chances are they won't all be done at the same time. Some will be overcooked and others may be raw.

In the interest of a good shish kebab meal, just soak those wooden skewers and create an all-onion, all bell pepper, and all beef section. To add a little flair, make each portion in individual servings; in other words, add about three or four bites of each variety on a skewer and serve the whole bundle on a single plate for each guest.

Spicy Summer Skewers
Serves four

1 pound boneless sirloin or lamb shoulder (or any choice of tender meat)
1 small onion, thinly sliced
2 Tablespoons olive oil
¼ cup plain, non-fat yogurt
3 cloves garlic, mashed
1 ½ teaspoons paprika
1 teaspoon ground cumin
2 teaspoons thyme, fresh or dried
¼ teaspoon crushed red pepper flakes
¼ cup chopped flat-leaf parsley
¼ cup mint

4 tomatoes, quartered
2 red onions, quartered
3 red or yellow green bell peppers, in chunks
4 jalapenos, seeded and halved or quartered (optional)
3 yellow summer squash in bite-sized chunks

Cube the meat and place in a solid plastic bag or bowl. Combine onion, olive oil, yogurt, and al seasonings (through mint). Pour mix over meat and refrigerate overnight to marinate. Before cooking, bring to room temperature.

Brush the tomatoes, red onions, bell peppers, jalapenos, and squash with olive oil and place on pre-soaked wooden skewers. Add meat on individual skewers.

Prepare charcoal and bring to full heat. Add skewered food and rotate as needed. Meat will take about 10 minutes.

Serve with rice or couscous.

 

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