Ingredients:
Paste:
2 medium red bell peppers
6 garlic cloves, coarsely chopped
2 Tbsp red wine vinegar
2 tsp ground cumin
1 tsp smoked paprika
1 tsp Kosher salt
1/2 tsp ground black pepper
1/2 cup olive oil
2 pounds top sirloin, about 1 1/4 inches thick, cut into 1 1/4-inch cubes (we used venison sirloin tip)
1 large red bell pepper, cut into 1 1/4-inch squares
Directions:
1. Prepare the grill for direct cooking over medium heat (350F to 450F)
2. Brush the cooking grates clean. Grill two red peppers over direct medium heat, with the lid closed as much as possible, until the skins are blackened and blistered all over, 12-15 minutes, turning occasionally. Place the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for 10-15 minutes. remove the peppers from the bowl and peel away and discard the charred skins, stems and seeds.
3. In a food processor combine the roasted peppers, garlic, vinegar, cumin, paprika, salt and pepper. Pulse until the peppers are chopped. With the machine running, gradually add the oil through the feed tube to make a thick paste.
4. Place the meat in a large bowl and pour in one-third of the paste. Turn to coat the meat evenly. Reserve the remaining paste to use to serve on as a sauce. Thread the meat and pepper squares alternately onto skewers. Allow the kabobs to stand at room temperature for 15-30 minutes before grilling.
5. Grill the kabobs over direct medium heat until the peppers are crisp-tender and the meat is cooked to your desired doneness, 6-8 minutes for medium rare, turning occasionally. Remove from the grill as they are done. Serve the kabobs warm with the remaining sauce. Enjoy!
Beth and Jason's Rating: 7/10
Nutrition:
340 calories
19g fat (3g saturated)
90mg cholesterol
560mg sodium
5g carbohydrates
1g fiber
37g protein
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