Beef and Bell Pepper Skewers with Muhammara Dip

Ingredients

• about 680 g Beef Sirloin
• 2 large Bell Peppers
• 1 medium Red Onion
• 2 tbsp Olive Oil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 1 12 oz Roasted Red Peppers
• 0.5 cup Walnuts
• 0.25 cup Breadcrumbs
• 2 cloves Garlic
• 1 tbsp Lemon Juice
• 1 tbsp Pomegranate Molasses
• 0.5 tsp Cumin
• 0.25 tsp Chili Flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Beef Sirloin into 2.54 cm cubes. Cut the 2 large Bell Peppers into 2.54 cm cubes. Slice the 1 medium Red Onion into wedges.
2. 2Thread the beef cubes, bell pepper cubes, and red onion wedges onto skewers, alternating the ingredients.
3. 3Place the prepared skewers on a clean surface. Brush all sides of the skewers with the 2 tbsp Olive Oil. Sprinkle evenly with the 0.5 tsp Salt and the 0.25 tsp Black Pepper.
4. 4Preheat your grill to medium-high heat, which is approximately 204.4-232.2°C (200-230°C).
5. 5Place the seasoned skewers on the preheated grill. Grill for 8-10 minutes, turning the skewers occasionally, until the beef is cooked to your desired doneness and has a nice sear. For medium-rare beef, aim for an internal temperature of 57°C.
6. 6While the skewers are grilling, prepare the Muhammara dip. Combine the 1 12 oz Roasted Red Peppers (drained), 0.5 cup Walnuts, 0.25 cup Breadcrumbs, 2 cloves Garlic, 1 tbsp Lemon Juice, 1 tbsp Pomegranate Molasses, 0.5 tsp Cumin, and 0.25 tsp Chili Flakes in a food processor.
7. 7Process the ingredients in the food processor until the mixture is smooth and well combined. Scrape down the sides as needed to ensure everything is incorporated.
8. 8Remove the skewers from the grill and let them rest for 2-3 minutes before serving. Serve the Beef and Bell Pepper Skewers immediately with the Muhammara dip on the side.

Substitutions

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