Beef Shish Kebab Recipe
Grilling is a staple on Sundays in most Lebanese households. Men traditionally gather in front of the barbecue. It is a weekly event not to be missed. Women mingle in the kitchen marinating and preparing the different meats.
I usually found a corner in the kitchen where I would observe my mother and grandmother preparing the skewers that would go on the charcoal barbecue. The preparation usually consisted of a large beef fillet about 4 to 5 lbs that would be trimmed, washed and cut into bite size pieces before being marinated with a bunch of spices, tomato paste, and olive oil.
The second cut of meat that would be prepared was the ground beef kofte kebab, followed by the chicken kebab. It was a huge feast. Not to mention all of the different dishes that were prepared alongside the main dish.
The preparation usually began early in the morning before Sunday Mass.
The charcoal would be fired around 12:30 pm (it would usually take about 30 minutes). By 1:00 pm the table was set, the relatives would start trickling into the house, and the meat went on the barbecue. This ritual was almost every Sunday, except for holidays where the menu would slightly change. In the summers if you went outside, you could smell the smells wafting though the entire neighborhood.
This recipe is one of my family’s favorites. To this day, if we get a chance to gather together on Sundays, everyone requests that I make this kebab recipe.
Beef Fillet Kebab
1 3-4 lb beef fillet, trimmed and cubed
6 ounces tomato paste
2 tablespoons dried oregano
1 large onion or 2 medium chopped
1 ½ teaspoon salt
1 teaspoon fresh black pepper
1 teaspoon dried Aleppo pepper
½ cup vegetable oil
Mix all ingredients with the cubed beef and refrigerate for about 1 hour to marinate. Arrange the meat on skewers, about 6 to a skewer depending on the length of the skewer. Cook on a well oiled grill to desired wellness.