Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) beef sirloin, 1-inch cubes
- 10.6 oz (300 g) tomatoes, wedges
- 2.5 oz (70 g) red onion, sliced
- 0.5 oz (15 g) parsley, chopped
- 3.1 tsp (14 g) olive oil
- 1.1 oz (30 g) lemon juice
- 1.0 tsp (2 g) ground cumin
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Mix beef with half the oil, cumin, half the salt and pepper. Thread onto metal skewers with small gaps.
- Heat a clean grill to medium-high. Grill skewers for 8–12 minutes, turning regularly, until the meat reaches 145°F (63°C).
- Rest on a clean plate for at least 3 minutes, additional to grilling time. Meanwhile combine tomato, onion, parsley, lemon, remaining oil and salt.
- Serve the rested skewers with the salad.
Cook’s note: An international spice-rubbed skewer recipe. Keep salad tools separate from raw-meat equipment.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 402 kcal · Protein 40 g · Carbohydrates 11 g · Fat 22 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.