Beef Kebabs
![Beef Kebabs](https://ca-times.brightspotcdn.com/dims4/default/982605f/2147483647/strip/true/crop/1183x739+0+25/resize/1200x750!/quality/75/?url=https%3A%2F%2Fcalifornia-times-brightspot.s3.amazonaws.com%2Fe2%2Fd9%2F535ae0534ee69c9629c8aab3c2ae%2Flatimesrecipes.jpg)
- Share via
Dear SOS: Many years ago The Times published a recipe for a beef kebab marinade that was the best ever. I was newly married and used it for my first dinner party. It had oil, lemon juice, garlic, soy sauce (I think), maybe parsley, pepper and I don’t know what else.
Barbara Toohey
Costa Mesa
Dear Barbara: Is this it? This recipe from our archives, improved upon by our Test Kitchen, was the closest to what you described. Maybe a reader has the one you’re after.
Cut the meat into 1 1/2-inch cubes.
Combine the lemon juice, onion, salt, pepper, curry powder, ginger, Worcestershire, bay leaf and garlic in a shallow dish. Add the meat, toss well to coat, and refrigerate, covered, for 4 hours or longer.
Heat the broiler or heat an outdoor grill on medium-high heat.
Thread the beef onto eight (10- to 12-inch) skewers, alternating with the mushrooms, onions, bell pepper and tomatoes. Broil the kebabs 5 inches from the heat source or grill until the meat reaches desired doneness, 8 to 10 minutes, turning occasionally.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.