Beef Kebabs With Roasted Vegetable Salad Recipe

Name: Beef Kebabs With Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/4 lb) beef tenderloin, chopped coarsely; 1/2 tbsp ras el hanout; 1/2 cup olive oil; 3 None red peppers, quartered and seeded; 2 None red onions, cut into wedges; 4 cloves garlic, unpeeled; 1/4 cup lemon juice; 1 tbsp finely chopped preserved lemon rind; 1/2 tsp ground cumin; 1 lb baby plum tomatoes, halved; 1/2 cup loosley packed fresh cilantro leaves

Servings: persons

1 (2 1/4 lb) beef tenderloin, chopped coarsely
1/2 tbsp ras el hanout
1/2 cup olive oil
3 None red peppers, quartered and seeded
2 None red onions, cut into wedges
4 cloves garlic, unpeeled
1/4 cup lemon juice
1 tbsp finely chopped preserved lemon rind
1/2 tsp ground cumin
1 lb baby plum tomatoes, halved
1/2 cup loosley packed fresh cilantro leaves

1
Combine beef, ras el hanout and 1/4 cup oil in a large bowl. Cover and refrigerate for 3 hours.
2
Oil a grill pan and place over high heat. Grill peppers, skin-side down, until skin blisters and blackens. Cover with plastic wrap and set aside for 5 mins. Peel skin then chop peppers coarsely.
3
Grill onions and garlic on grill pan until tender. Peel away garlic skin then slice thinly.
4
Combine remaining oil, lemon juice, preserved lemon, cumin, tomatoes, peppers, onion and garlic in a large bowl and season to taste.
5
Thread beef onto 6 metal skewers. Grill kebabs until cooked to your liking.
6
Sprinkle kebabs with cilantro. Serve with roasted vegetable salad.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (2 1/4 lb) beef tenderloin, chopped coarsely, 1/2 tbsp ras el hanout, 1/2 cup olive oil, 3 None red peppers, quartered and seeded, and more.

Yes, Beef Kebabs With Roasted Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beef Kebabs With Roasted Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions