Featured Recipe
Mediterranean Beef Skewers
By Kate
"
Beef cubes marinated with za’atar and cumin replace original spices. Added red onion chunks and mushrooms for earthiness. Peppers and zucchini kept but quantity altered. Skewers grilled medium-rare with visual doneness cues over rigid times. Served with store-bought babaganoush instead of hummus and a wedge of lime. No sumac or coriander, shifted flavor profile but retained citrus brightness. Efficient prep and marinade overnight for tender beef. Vegetable texture contrast emphasized with quick toss in oil, salt, and pepper before assembly.
"
Prep:
35 min
Cook:
15 min
Total:
50 min
Serves:
4 servings
beef
grilling
Mediterranean
skewers
marinade
Introduction
Bavette, a fibrous cut, needs proper marinade and not just salt-and-pepper. Za’atar and cumin replaced sumac and coriander to shift flavor, bringing earth and smoky herb notes. Garlic essential, oil dissolves spices, ensures even coating. Toss some red onion and button mushrooms on skewers with familiar peppers, zucchini, and tomatoes for smoky-sweet accent. Grill technique key—heat high, oil grates, resist turning too often. Those caramelized edges and the soft give of medium-rare beef tell story of success. Need a quick dip? Babaganoush keeps things creamy, smoky, no fuss. Lime finishes bright; perfect contrast to grilled fat.
Ingredients
About the ingredients
Quantity tweaks — peppers fewer, zucchinis smaller paying off in cooking speed and texture. Mushrooms bring umami hit missing in original, onions add sugar caramelization. Za’atar is an accessible blend; cumin has similar warmth to coriander but no woody notes, balance for char. Garlic must be fresh to avoid bitterness; otherwise use garlic powder sparingly. Olive oil is versatile and carries spices well but avoid extra virgin for marinade if taste too strong. Soaking wooden skewers essential; prevents charring and breakage. Metal skewers quick, but heat conduction requires vigilance on doneness. If missing vegetables, replace with eggplant chunks or fennel wedges for Mediterranean vibe.
Method
Beef marinade
- Mix beef cubes with za’atar, cumin, salt, minced garlic, and olive oil in a bowl. Cover and refrigerate 6 to 10 hours. Marinating time breaks down fibers, tenderizing bavette — patience here pays off. If pressed for time, at least 1 hour using room temperature beef shortens wait but might reduce tenderness.
- Preheat grill to high. Oil the grate well to prevent sticking—use tongs and folded paper towel dipped in oil, careful not to flare flames. Toss peppers, zucchini, onions, mushrooms, and tomatoes in a bowl with olive oil, salt, and fresh pepper. Don't saturate — light coating enough to caramelize veggies and avoid steaming.
- Alternate threading: beef cubes, pepper, zucchini, onion, mushroom, tomato. Maintain balance to cook evenly. Use as many veggies as possible to space out meat chunks, prevents dense heat pockets.
- Place skewers directly on hot grill. Listen for sizzle and watch edges of meat for browning (maillard reaction) — intense color signals caramelization. Grill about 5 minutes per side for medium rare. Meat springs back when gently pressed but still soft. Avoid moving skewers too much to keep sear intact.
- If flare-ups appear, move skewers to cooler zone momentarily or lift off grate. Mushrooms release moisture; watch them so they brown rather than boil.
- Remove from grill when juices begin to bead on surface, color medium pink inside. Tent loosely with foil to rest 5 minutes—allow juices redistribution, critical in bavette which can dry quickly.
- Serve with dollops of store-bought babaganoush. Use lime wedges instead of lemon; sharper acidity cuts through grilled fats differently. No need for additional salt at table if seasoning done appropriately.
- Leftover marinade can’t be reused safely—discard. If stuck without marinade, brush beef with oil and rub with dry spices just before grilling.
- Wooden skewers soaked in water prevent burning. Metal skewers conduct heat, cooking inside faster; adjust timing and watch meat doneness accordingly.
Prep and grill
Technique Tips
Marinate long for tender beef. The salt and acid chemistry starts breaking muscle fibers, critical for bavette’s strength. Oil in marinade prevents drying out over grill. Toss veggies just before skewering and grill soon to retain freshness. Grill hot; don’t cook low and slow. Sear locks juices. Meat’s appearance—color change, juices beading—is your doneness gauge, not rigid timing. Rest beef 5 minutes after off grill keeps it juicy. Flip once, avoid stabbing meat because that releases juices. For flare-ups, move skewers briefly away rather than turning frequently, maintain crust. Serve immediately with dips and fresh lime, no overcomplication needed here.
Chef's Notes
- 💡 Marinate beef cubes well — 6 hours minimum. Use za’atar, cumin. If pressed, room temp for 1 hour. Don’t skip this, beef needs tenderizing to break fibers.
- 💡 Soak wooden skewers 30 min. Prevent burning. Don’t overcrowd meat and veggies on skewers. Keep balanced for even cooking. Visual cues help. Check browning edges.
- 💡 Use high heat on the grill. Oil grate well. Sounds like sizzle means grill is ready. Veggies toss lightly in oil before skewering enhance flavors—not soggy.
- 💡 Rest meat after grilling. Tent loosely with foil. 5 minutes. Important for juicy beef. Juices redistribute; critical with bavette. Undercooked? Brush with oil and spice.
- 💡 Mushrooms release moisture while grilling. Monitor closely. Want them browned, not boiled. If flare-ups happen, shift skewers briefly to cooler zones for control.
