Grilled Beef Skewers with Sun-Dried Tomato Relish

Name: Grilled Beef Skewers with Sun-Dried Tomato Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 4 cloves garlic, minced; 3 tablespoons herbes de Provence; 2 teaspoons kosher salt, plus extra for seasoning; 1/2 teaspoon freshly ground black pepper; 1 (2 pound) beef tri-tip, trimmed, and cut into 3/4-inch cubes (about 48 cubes); 1/2 small red onion, finely diced, rinsed, and drained; 1/2 cup chopped oil-packed sun-dried tomatoes (about 10 to 12 tomatoes); 1 ear of corn, kernels removed, or 1/2 cup frozen and thawed corn; 3 tablespoons extra-virgin olive oil; 1 small avocado, peeled, pitted, and diced; 1/4 cup crumbled feta cheese; 2 tablespoons chopped fresh flat-leaf parsley; Kosher salt and freshly ground black pepper; Special equipment: 12 wooden or metal 8-inch skewers (see Cook's Note)

Servings: persons

1/2 cup extra-virgin olive oil
4 cloves garlic, minced
3 tablespoons herbes de Provence
2 teaspoons kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper
1 (2 pound) beef tri-tip, trimmed, and cut into 3/4-inch cubes (about 48 cubes)
1/2 small red onion, finely diced, rinsed, and drained
1/2 cup chopped oil-packed sun-dried tomatoes (about 10 to 12 tomatoes)
1 ear of corn, kernels removed, or 1/2 cup frozen and thawed corn
3 tablespoons extra-virgin olive oil
1 small avocado, peeled, pitted, and diced
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
Special equipment: 12 wooden or metal 8-inch skewers (see Cook's Note)

1
For the beef: In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, pepper, and beef.
2
Refrigerate for at least 6 hours or overnight.
3
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
4
Remove the meat from the marinade and season with salt.
5
Thread 4 pieces of meat onto each skewer and grill for 3 to 4 minutes on each side for medium-well.
6
Arrange the skewers on a platter.
7
For the relish: In a small bowl, combine the onion, sun-dried tomatoes, corn, and olive oil.
8
Refrigerate until ready to serve.
9
Just before serving, add the avocado, feta cheese, and parsley.
10
Gently toss and season with salt and pepper, to taste.
11
Serve the relish alongside the beef skewers.
12
Cook's Note: To prevent wooden skewers from burning, soak in water for 30 minutes prior to grilling.

491

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 15 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 4 cloves garlic, minced, 3 tablespoons herbes de Provence, 2 teaspoons kosher salt, plus extra for seasoning, and more.

Yes, Grilled Beef Skewers with Sun-Dried Tomato Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!