Time: 1 hour.
Complexity: easily
Servings: 6

The meat for these kebabs doesn't need marinating. They're made with ribeye steak and tender vegetables, which are basted with the marinade just before grilling. Brushing the kebabs with the marinade while grilling is enough to ensure they're delicious and savory. To serve, prepare a quick sour cream sauce seasoned with the kebab marinade.

Ingredients:

• 2 boneless ribeye steaks, weighing 220 g each, cut into 2.5 cm cubes.
• 450 g Brussels sprouts, ends trimmed
• 280 g of brown champignons
• 1 red onion, diced into 2.5cm cubes.
• 1 cup extra-virgin olive oil
• 1.5 tsp smoked paprika
• 0.5 tsp dried oregano
• 0.5 tsp garlic salt
• 1/4 tsp ground coriander
• 1/4 tsp lemon pepper
• 1/4 tsp red pepper flakes
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh mint

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, champignon mushrooms, Brussels sprouts, red onion, lemon juice, mint, lemon pepper, coriander, garlic salt, paprika, oregano

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Preparation:

Step 1
• Soak 12 wooden skewers in water for at least 30 minutes. Thread the beef, Brussels sprouts, mushrooms, and onions onto 12 skewers, alternating between the meat and vegetables. Place in a large baking dish.
Step 2
• Preheat a grill or grill pan over medium heat.
Step 3
• Combine olive oil, smoked paprika, oregano, garlic salt, coriander, lemon pepper, and red pepper flakes in a measuring cup. Scoop out 1/4 cup of the mixture and pour the rest over the skewers.
Step 4
• Pour the reserved marinade into a bowl and mix with sour cream, mayonnaise, and lemon juice. Mix well, then add the parsley and mint. Set aside until ready to serve.
Step 5
• Carefully place the kebabs on the grill and brush with the marinade. Cover and cook on one side for 3-4 minutes, then brush with the remaining marinade again and flip. Grill the meat and vegetables to your desired doneness, another 3-4 minutes. Transfer to a platter and let rest for 5 minutes. Serve with the creamy sauce.

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