Beef Lemon Shiskebab

The last gasp of Indian Summer is upon us in California. Crisp mornings and warm afternoons in the high 70 to low 80 degrees. Perfect time to use up that last bag of charcoal briquettes and have friends over for an early afternoon barbeque.

This recipe takes a not so tender cut of beef and turns it into a tasty and festive meal that really stretches the food budget. I've cooked this since the Carter years, which it seems we are doomed to repeat. SO .....here goes an inexpensive meal that will easily feed 6 to 8 adults.

LEMON SHISKEBAB

Marinade
1/2 cup fresh parsley
2 cloves of garlic
1 medium onion
1 cup olive oil
1/3 cup lemon juice
1 tbsp salt
1 tsp oregano
1 tsp granualed beef broth
1/2 tsp pepper

Blend all the marinade ingredients in a food processor until a fine puree.

SHISKEBAB

4 pounds of thick cut sirloin steak or london broil
32 large mushroom caps
3 large lemons
3 large red and green peppers

Optional: Zuchinni, yellow squash, eggplant

Cut the meat into 32 squares about 1 1/2 inches. Pour the marinade in a large ziplock bag or bowl and toss in the meat squares. Marinate overnight for optimal tenderness.

A few hours before cooking:

Cut up the pepper into 1 1/2 squares.

If using the optional zuchinni or other squash. Slice into 1/2 thick pieces.

Eggplant cut into 1 1/2 inch squares. Peeling the eggplant is optional. I like the peel because it keeps the eggplant chunks whole.

Thinly slice the lemons.

Bring the meat mixture out and toss in all the ingredients except the lemon. Marinate and bring to room temperature for several hours. Room temperature is important otherwise your skewers will be uncooked and cold in the center.

Place meat on skewers alternating the other ingredients. Broil or grill until meat is desired doneness. Basting with marinade if needed. The meat in the middle of the skewers will be less done than the ends for those (me me me!!) who like their meat on the rare side.

Serve with:
Mixed greens salad and lemon rice or orzo pilaf.
Dessert: pineapple lemon sorbet. If you think you are already overloaded on lemon/citrus then you can't go wrong with plain old vanilla ice-cream and some fresh chopped macerated fruit.