The flavors are intense. Bright lemon juice starts of the explosion. A long marinade brings out bright sparks from the citrus. Then there’s a needling burn from the Harissa, a traditional spice often found in North African cooking. How much heat is there? As much as you can handle. Or as little as you’d like.
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| 3-4 |
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The flavors are intense. Bright lemon juice starts of the explosion. A long marinade brings out bright sparks from the citrus. Then there’s a needling burn from the Harissa, a traditional spice often found in North African cooking. How much heat is there? As much as you can handle. Or as little as you’d like.
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Ingredients
- 1 1/2 lbs sirloin steak , in 2″ cubes
- 1 green bell pepper , seeded and cut into 2″ squares
- 1 red bell pepper , seeded and cut into 2″ squares
- 1 onion , quartered
- 10-20 cherry tomatoes , as desired
For the marinade
- 1/2 cup peanut oil
- 2 lemons , juiced
- 2 tsp harissa , or to taste
- 1 sprig rosemary , fresh, chopped
- salt
Servings:
Units:
Instructions
- Cube the meat, peppers, and onion.
- Place the steak, peppers, and onion into a zip lock bag.
- Whisk together the marinade and pour on top.
- Refrigerate for at least an hour, or overnight.
- Thread the meat and veggies onto the skewer, including the tomatoes.
- Grill over medium heat (on a well-oiled grill) until cooked as desired. Generally you’re looking at about 5 minutes per side