Turkish Beef Shish Kebabs

Serves 4

Prep. time 15–20 minutes

Cooking time 15–20 minutes

Ingredients

3 tablespoons extra-virgin olive oil plus more as required

6 cloves garlic, minced

2 tablespoons plain Greek yogurt

3 tablespoons lemon juice

1 teaspoon ground pepper

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried mint

1½ pounds beef tenderloin, trimmed and cut into 1½-inch cubes

1 large yellow bell pepper, cut into 2-inch pieces

1 large green bell pepper, cut into 2-inch pieces

1 large red onion, cut into 2-inch pieces

Lemon wedges, pita bread, and garlicky tahini sauce to serve

Directions

1. IIn a mixing bowl, combine the olive oil, garlic, Greek yogurt, lemon juice, pepper, salt, dried mint, and oregano.
2. Add the beef cubes and coat well; cover with plastic wrap, and refrigerate to marinate for 1–3 hours.
3. If using wooden skewers, masure to soak them at least 30 minutes before using.
4. Thread the beef cubes onto a skewer. 
5. Onto other skewers, tread the peppers and onion. Brush with olive oil.
6. Repeat with the remaining ingredients and brush the kebabs lightly with some olive oil.
7. Preheat an outdoor grill to medium-high and grease it with some cooking spray.
8. Grill the kebabs for 6–8 minutes, turning halfway through until the meat is cooked to your liking and tender.
9. Serve warm with some lemon wedges, pita bread, and garlicky tahini sauce.