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There’s no need to reinvent the wheel. Steak and vegetables grilled on a kebab is a classic barbecue must. But there is something about coating the steaks in a lemony-herby mix that does wonders for cutting through the heaviness of the protein without overpowering the natural deliciousness of the meat. And skewering slices of lemon in between each morsel is just incredibly aesthetically pleasing.
1 pound (450 grams) boneless rib steak or split minute roast, cut into cubes
1 lemon, cut into half-moons
3 tablespoons Gefen Mayonnaise
2 tablespoons Gefen Olive Oil
1 tablespoon Glicks Soy Sauce
2 tablespoons lemon juice
zest of 1 small lemon
1 teaspoon dried rosemary
1 teaspoon Gefen Oregano
1 teaspoon basil
1 teaspoon dried parsley
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon coarse Gefen Black Pepper
Mix together all marinade ingredients in a large bowl or container. Add the steak cubes and mix. Let marinate for an hour or two.
Preheat grill to high heat. Skewer the steak cubes, alternating with lemon slices.
Grill for three to four minutes on each side, until steak is cooked through to medium.
Food and Prop Styling by Shaina Maiman. Food Prep by Leah Hamoui. Photography by Hudi Greenberger.
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