There is absolutely not a more filling dish that beef and vegetables. The fact that the vegetables are grilled and your beef kabobs would have you thinking of summer and cookouts. Try it and enjoy!!
1-2 Lb of beef sirloin cubed
2 cups of sofrito
2 carrots sliced lengthwise and cut in two
1 zucchini, sliced lengthwise and cut
1/2 lb Brussels sprouts
1 small squash, cubed
2 tsp of paprika
4 tbs of olive oil, divided
1 cup of greek yogurt
Juice of 1 lemon
1/4 cup of chopped parsley
1/8 cup of chopped mint
Salt to taste
Black pepper to taste
Marinate your beef cubes in the sofrito. Place in ziplock bag and refrigerate for at least 2 hours, better if overnight.
In a bowl, mix your yogurt, parsley, mint, salt, pepper and lemon juice. Refrigerate until ready to serve.
Approximately 1 hour before cooking, soak your wooden skewers in water (if using wooden ones). 30 minutes before grilling, retrieve your beef from fridge and thread the beef cubes on each skewers (approximately 4-5 pieces in each)
Use the 30 minutes to grill your vegetables. While the meat comes to room temperature.
Season your vegetables with salt, pepper, paprika and 1 Tbs of olive oil. I like to separate my vegetables, so each bowl of vegetables gets 1 Tbs of olive oil.
Heat up an inside grill and start with your squash and carrots to desired doneness and each vegetables has beautiful grill marks.
Use cooking spray on grill and place your skewers on grill when its nice and hot. Cook your meat until desired doneness. Serve your skewers over a bed of farro or white rice with vegetables and herbed sauce.