|Beef round chunks ready to be broiled|
|Parsley Sauce in a mortar & pestle|
|Beef Kabobs with Parsley Sauce|
(marinade & beef)
1 tablespoon rosemary, crushed by hand
1 tablespoon fresh oregano, torn apart by hand
1 small yellow onion, chopped
2 cloves garlic, smashed & chopped
1/3 cup olive oil
Juice 1/2 lemon
Salt & pepper
1 pound beef round, cut into cubes
1 handful flat leaf parsley, chopped roughly
2 cloves garlic
1 1/2 teaspoon salt
Juice 1/2 lemon
1/4 cup olive oil
For the marinade, in a bowl combine all the ingredients (rosemary, oregano, onion, garlic, olive oil, lemon juice, salt, pepper & beef) and mix thoroughly so that every piece of meat is coated. Store in the refrigerator for at least 2 hours, 4 would be better, overnight might be BEST.
Once marinated, skewer 4-5 pieces of beef onto a metal skewer (if you're using wood skewers, be sure to soak them in water for at least 15 minutes before using). Don't be too concerned about any clinging garlic or onion, etc. Place under the broiler, cooking for 5-6 minutes each side.
While the kabobs are broiling, in a mortar & pestle, combine the parsley, garlic & salt and mash into a paste. You can also use a food processor, but this is so much more fun. I would even recommend a flavour shaker (by Jamie Oliver - like a cocktail shaker but for food items). Add the lemon juice and mix thoroughly. Slowly drizzle in the olive oil until you get the consistency you want (mine was thick which was great).
Place the kabobs on a plate and drizzle the parsley sauce over them.