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Active Time:45 minsAdditional Time:1 hr 55 minsTotal Time:2 hrs 30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Active Time:45 minsAdditional Time:1 hr 55 minsTotal Time:2 hrs 30 minsServings:8Yield:8 servings
Active Time:45 mins
Active Time:
45 mins
Additional Time:1 hr 55 mins
Additional Time:
1 hr 55 mins
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8clovesgarlic, divided½cuplemon juice plus 7 tablespoons, divided1/4 cup plus 1 tablespoon canola oil, divided1 ¾teaspoonskosher salt, divided½teaspoonground allspice¼teaspoonground cinnamon¼teaspoonfreshly ground pepper2poundssirloin steak, trimmed and cut into 1-inch pieces½cuptahini3tablespoonswater2large onions, cut into 8 wedges each
Cook Mode(Keep screen awake)
Ingredients
8clovesgarlic, divided
½cuplemon juice plus 7 tablespoons, divided
1/4 cup plus 1 tablespoon canola oil, divided
1 ¾teaspoonskosher salt, divided
½teaspoonground allspice
¼teaspoonground cinnamon
¼teaspoonfreshly ground pepper
2poundssirloin steak, trimmed and cut into 1-inch pieces
½cuptahini
3tablespoonswater
2large onions, cut into 8 wedges each
DirectionsCrush 6 cloves garlic and combine with 1/2 cup lemon juice, 1/4 cup oil, 1 teaspoon salt, allspice, cinnamon and pepper in a medium bowl. Place beef in a large sealable plastic bag and pour in the marinade. Refrigerate for at least 2 hours or up to 1 day.Meanwhile, mince the remaining 2 garlic cloves. Mash garlic and the remaining 3/4 teaspoon salt in a medium bowl using the back of a spoon until a paste forms. Whisk in tahini, the remaining 7 tablespoons lemon juice and water. Set aside.Preheat grill to high.Remove the beef from the bag. (Discard the marinade.) Brush onions with the remaining 1 tablespoon oil. Divide the beef among 6 skewers and the onions among the remaining 3 skewers. Grill the onions until charred and tender, 10 to 12 minutes per side. Grill the beef, turning once or twice, until slightly charred but still pink in the middle, about 6 minutes. Serve with tahini sauce.Make aheadPrepare through Step 1 and refrigerate for up to 1 day. Cover and refrigerate tahini sauce for up to 5 days.EquipmentNine 12-inch skewersOriginally appeared: EatingWell Magazine, May/June 2007
Directions
Crush 6 cloves garlic and combine with 1/2 cup lemon juice, 1/4 cup oil, 1 teaspoon salt, allspice, cinnamon and pepper in a medium bowl. Place beef in a large sealable plastic bag and pour in the marinade. Refrigerate for at least 2 hours or up to 1 day.Meanwhile, mince the remaining 2 garlic cloves. Mash garlic and the remaining 3/4 teaspoon salt in a medium bowl using the back of a spoon until a paste forms. Whisk in tahini, the remaining 7 tablespoons lemon juice and water. Set aside.Preheat grill to high.Remove the beef from the bag. (Discard the marinade.) Brush onions with the remaining 1 tablespoon oil. Divide the beef among 6 skewers and the onions among the remaining 3 skewers. Grill the onions until charred and tender, 10 to 12 minutes per side. Grill the beef, turning once or twice, until slightly charred but still pink in the middle, about 6 minutes. Serve with tahini sauce.Make aheadPrepare through Step 1 and refrigerate for up to 1 day. Cover and refrigerate tahini sauce for up to 5 days.EquipmentNine 12-inch skewers
Crush 6 cloves garlic and combine with 1/2 cup lemon juice, 1/4 cup oil, 1 teaspoon salt, allspice, cinnamon and pepper in a medium bowl. Place beef in a large sealable plastic bag and pour in the marinade. Refrigerate for at least 2 hours or up to 1 day.
Meanwhile, mince the remaining 2 garlic cloves. Mash garlic and the remaining 3/4 teaspoon salt in a medium bowl using the back of a spoon until a paste forms. Whisk in tahini, the remaining 7 tablespoons lemon juice and water. Set aside.
Preheat grill to high.
Remove the beef from the bag. (Discard the marinade.) Brush onions with the remaining 1 tablespoon oil. Divide the beef among 6 skewers and the onions among the remaining 3 skewers. Grill the onions until charred and tender, 10 to 12 minutes per side. Grill the beef, turning once or twice, until slightly charred but still pink in the middle, about 6 minutes. Serve with tahini sauce.
Make ahead
Prepare through Step 1 and refrigerate for up to 1 day. Cover and refrigerate tahini sauce for up to 5 days.
Equipment
Nine 12-inch skewers
Originally appeared: EatingWell Magazine, May/June 2007
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Nutrition Facts(per serving)284Calories17gFat9gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
