This delicious Big Bad Beef Skewers recipe is a quick and easy meal perfect for grilling season! Packed with tender sirloin, juicy tomatoes, and crisp zucchini, all seasoned with a bold spice mix, this dish is as versatile as it is flavorful. The creamy blue cheese sauce and fresh salad greens make it an irresistible crowd-pleaser.
Recipe Ingredients:
Skewers:
- 2 large zucchini
- 24 ounces top sirloin, cut into 1 1/2-inch cubes
- 3 Roma tomatoes, quartered
- 3 large red onions, quartered
Spice Mix:
- 2 tablespoons kosher salt
- 4 teaspoons freshly cracked black pepper
- 4 teaspoons garlic powder
- 4 teaspoons lemon pepper seasoning
- 2 teaspoons fennel seeds
- 2 teaspoons dried thyme
- 4 tablespoons vegetable oil
Blue Cheese Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons milk
- 2 ounces blue cheese, crumbled
- Jalapeno-based hot sauce, as needed
- Kosher salt and freshly ground black pepper
Serving:
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cup mixed salad greens
- 1/2 cup chopped fresh parsley
- 2 ounces blue cheese, crumbled
How To Make Big Bad Beef Skewers?
- Preheat the Grill: Preheat a grill pan over medium-high heat.
- Prepare the Zucchini: Cut off the ends of the zucchini (courgettes) and trim the sides lengthwise to create 4 flat sides, then cut into 1 1/2-inch (4 cm) cubes.
- Assemble the Skewers: Thread the beef, zucchini, tomatoes, and onions onto six 14-inch (35 cm) metal skewers, distributing the ingredients evenly.
- Make the Spice Mix: In a small bowl, mix together the salt, black pepper, garlic powder, lemon pepper, fennel seeds, and thyme.
- Season and Oil the Skewers: Drizzle the skewers with vegetable oil and generously season with the spice mix.
- Grill the Skewers: Grill the skewers until well-marked on all sides, about 1 to 2 minutes per side, then allow them to rest.
- Prepare the Blue Cheese Sauce: In a mason jar, combine the mayonnaise, lemon juice, milk, blue cheese, hot sauce, salt, and pepper. Secure the lid and shake until smooth.
- Make the Salad Dressing: Mix olive oil and lemon juice in a bowl to create a simple lemon dressing.
- Serve: Arrange the mixed salad greens on a serving platter, drizzle with the lemon dressing, and place the skewers on top. Drizzle with the blue cheese sauce and garnish with chopped parsley and extra crumbled blue cheese.
Recipe Tips:
- Cut Evenly for Even Cooking: Make sure to cut the beef, zucchini, and vegetables into similar-sized pieces (about 1 1/2 inches or 4 cm). This helps everything cook evenly and prevents some ingredients from burning while others remain undercooked.
- Soak Wooden Skewers: If you’re using wooden skewers instead of metal, soak them in water for at least 30 minutes before grilling. This prevents them from burning on the grill.
- Use Fresh Cracked Pepper: Freshly cracked black pepper gives the spice mix a bolder, fresher flavor. If you can, grind whole peppercorns for the best result.
- Don’t Overcrowd the Grill Pan: Grill the skewers in batches if needed. Overcrowding the grill pan can reduce heat, leading to steaming instead of proper grilling with those beautiful char marks.
- Let the Meat Rest: After grilling, allow the skewers to rest for a few minutes before serving. This lets the juices redistribute in the meat, keeping it tender and juicy.
How To Store & Reheat Leftovers?
- Refrigerate:Let the leftover Big Bad Beef Skewers cool to room temperature. Then, place them in an airtight container and store them in the refrigerator for up to 3 days.
- Freeze:Once the skewers have cooled, wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months.
- Reheat: Preheat the grill to medium heat. Reheat the skewers for 2-3 minutes on each side until they are hot and have fresh grill marks.
Nutrition Facts
- Calories:689
- Total Fat:56 g
- Saturated Fat:14 g
- Carbohydrates18 g
- Dietary Fiber:5 g
- Sugar:8 g
- Protein:30 g
- Cholesterol:111 mg
- Sodium:984 mg
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Big Bad Beef Skewers
Description
This delicious Big Bad Beef Skewers recipe is a quick and easy meal perfect for grilling season! Packed with tender sirloin, juicy tomatoes, and crisp zucchini, all seasoned with a bold spice mix, this dish is as versatile as it is flavorful. The creamy blue cheese sauce and fresh salad greens make it an irresistible crowd-pleaser.
Ingredients
Skewers:
Spice Mix:
Blue Cheese Sauce:
Serving:
Instructions
- Preheat the Grill: Preheat a grill pan over medium-high heat.
- Prepare the Zucchini: Cut off the ends of the zucchini (courgettes) and trim the sides lengthwise to create 4 flat sides, then cut into 1 1/2-inch (4 cm) cubes.
- Assemble the Skewers: Thread the beef, zucchini, tomatoes, and onions onto six 14-inch (35 cm) metal skewers, distributing the ingredients evenly.
- Make the Spice Mix: In a small bowl, mix together the salt, black pepper, garlic powder, lemon pepper, fennel seeds, and thyme.
- Season and Oil the Skewers: Drizzle the skewers with vegetable oil and generously season with the spice mix.
- Grill the Skewers: Grill the skewers until well-marked on all sides, about 1 to 2 minutes per side, then allow them to rest.
- Prepare the Blue Cheese Sauce: In a mason jar, combine the mayonnaise, lemon juice, milk, blue cheese, hot sauce, salt, and pepper. Secure the lid and shake until smooth.
- Make the Salad Dressing: Mix olive oil and lemon juice in a bowl to create a simple lemon dressing.
- Serve: Arrange the mixed salad greens on a serving platter, drizzle with the lemon dressing, and place the skewers on top. Drizzle with the blue cheese sauce and garnish with chopped parsley and extra crumbled blue cheese.
Notes
- Cut Evenly for Even Cooking: Make sure to cut the beef, zucchini, and vegetables into similar-sized pieces (about 1 1/2 inches or 4 cm). This helps everything cook evenly and prevents some ingredients from burning while others remain undercooked.
- Soak Wooden Skewers: If you’re using wooden skewers instead of metal, soak them in water for at least 30 minutes before grilling. This prevents them from burning on the grill.
- Use Fresh Cracked Pepper: Freshly cracked black pepper gives the spice mix a bolder, fresher flavor. If you can, grind whole peppercorns for the best result.
- Don’t Overcrowd the Grill Pan: Grill the skewers in batches if needed. Overcrowding the grill pan can reduce heat, leading to steaming instead of proper grilling with those beautiful char marks.
- Let the Meat Rest: After grilling, allow the skewers to rest for a few minutes before serving. This lets the juices redistribute in the meat, keeping it tender and juicy.
Big Bad Beef Skewers