Tuesday, May 29, 2007

Beef Kebabs

Svmer is icumen in,
Lhude sing cuccu!
Growe_sed and blowe_med
And spring__e wde nu,
Sing cuccu!

We may not have any cuccu in the poultry case, but over in the mammal case, the wintery beef stew meat has blossomed into summery beef kebabs, ready for the grill.

This lean beef—cut from the round primal—needs a good acidic marinade. Try giving it a 3-hour bath in fresh lemon juice and extra-virgin olive oil enlivened with sliced onion and garlic, chopped parsley and oregano. Skewer, alternating the marinated beef with chunks of onion, cremini mushrooms and colorful slices of sweet pepper, and grill over a hot fire for 2-3 minutes per side for medium-rare, brushing occasionally with reserved marinade.

No comments: