Dear Sultana.

I had a freezer full of stewing beef bought on sale, and promptly forgotten. We finally got down to the end of our frozen food and realize that, in the heat of summer, it is far too warm to make a stew, and I was craving something a little more fresh. So I marinated the beef in an acidic marinade for the day to help tenderize it (stewing beef is made for stewing for a reason!) and then skewered it with fresh and colourful veggies to make a meal that satisfied all.

METHOD

1. In a large bowl combine the lemon juice, onion garlic, olive oil, steak spice, bone dust, curry paste, oregano, salt and pepper. Whisk it together so that it is well combined, then toss with the beef.
2. Cover and let it marinate in the fridge until you are ready to cook, preferably 6 hours or more.
3. Prep your veggies for skewering, then skewer the veggies and meat in alternating patterns on your skewers.
4. Grease and then preheat the grill to 400°F.
5. Grill the skewers for about 7 minutes or until the beef is medium rare, using the touch test to make sure. Remember to turn them every so often. You don’t want to over do the beef as it gets tougher the longer you cook it.
6. While the beef is cooking, use the leftover marinade to baste the kebabs, making sure that your last baste is at least 3 minutes before they’re done. Also, you can put the pita on the upper rack of the grill to warm while you’re cooking the beef. Do not let the pita get crispy. You want them hot and moist.
7. Serve skewers with tatziki and pita.

This was very delish! I took it to work for lunches for a couple of days after. It makes alot.

~Andrea