For the Kabobs
- Smash garlic using the flat side of a knife. Combine smashed garlic and next 5 ingredients in a large zip-top plastic freezer bag; add steak pieces and next 6 ingredients, turning to coat. Seal and chill for 3-24 hours.
- Soak wooden skewers, if using. Preheat grill to 300°-350° (medium). Remove beef and vegetables from marinade, discarding marinade. Thread beef and vegetables alternately onto skewers, leaving ¼-inch space between pieces.
- Grill kabobs, covered with grill lid, 2-3 minutes on each side (medium-rare) or to desired degree of doneness. Serve with Tzatziki. Serves 4-6.
For the Tzatziki
- Whisk together all ingredients in a bowl. Serve immediately, or cover and chill until ready to serve. May be made up to 1 day ahead; refrigerate it in an airtight container. Yield: 1 cup.
About this recipe
I can always remember the unique flavor of this dish, which is due mainly to Mama’s traditional Lebanese-style marinade that included mint, allspice, and cinnamon.
Recipe courtesy of Chef Matt Moore.
Image courtesy of Oxmoor House.