Eosinophilic Esophagitis Friendly Beef Kabobs
Total time1 hr 32 min
Prep time20 min
Cook time12 min
4.7(19)
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup olive oil
- 3 tbsp red wine vinegar
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp black pepper
- 1 tsp salt
- ¼ tsp cayenne pepper (optional)
For the kabobs
- 1 ½ lb beef sirloin or ribeye, cut into 1 ½-inch cubes
- 2 bell peppers (any color), cut into 1 ½-inch pieces
- 1 large red onion, cut into 1 ½-inch chunks
- 1 tbsp olive oil
For serving
- fresh parsley, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, red wine vinegar, garlic, cumin, smoked paprika, oregano, black pepper, salt, and cayenne (if using) until combined.
- 2
Add the beef cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours.
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