Now that summer is here it means one thing - BBQ season!
My favourite way to prep kebobs are marinating the sirloin cubes in some lemon, greek oregano, salt and olive oil.
Another variation is arabic 7 spice with a sprinkling of sumac for that tang and olive oil. So good.
My mother likes to marinade her meat overnight with lots of chopped onion and black pepper (salt later to prevent all the moisture from coming out of the meat)
These tender bits get skewered onto wooded or metal skewers (wooden should be soaked prior to prevent burning) then they get grilled up quickly and served with fresh bread and lots of chopped vegetables or a salad.
Easy and delicious! Feel free to share your favourite kebob marinades!