Zhoug-Marinated Beef Skewers with Charred Vegetables

Nutrition · per serving

Steps

1. 1

   If using wooden skewers, soak them in cold water for 20 minutes while you prep; if metal, set aside.

2. 2

   Roughly chop the cilantro and parsley; remove seeds from the chili if you want milder heat; mince the garlic.

   40 g fresh cilantro, packed10 g fresh parsley, optional1 (approx. 15 g) green chili or jalapeño, stem removed2 garlic cloves, peeled
3. 3

   Make the zhoug-style marinade by blending the cilantro, parsley, chili, garlic, ground cumin, ground cardamom, lemon juice, olive oil for marinade, salt and pepper until a coarse, saucy paste forms.

   40 g fresh cilantro, packed10 g fresh parsley, optional1 (approx. 15 g) green chili or jalapeño, stem removed2 garlic cloves, peeled1 tsp (2 g) ground cumin1/4 tsp (0.5 g) ground cardamom, optional30 ml (≈1 lemon) lemon juice15 ml extra-virgin olive oil (for marinade)1 tsp (6 g) salt1/2 tsp (1 g) black pepper, freshly ground
4. 4

   Place the beef strips in a shallow dish, add about two thirds of the marinade and toss to coat evenly; reserve the remaining marinade for brushing and finishing. Cover and refrigerate to marinate for 10 minutes.

   300 g beef steak strips (e.g., sirloin or flank), 5–7 mm thick40 g fresh cilantro, packed10 g fresh parsley, optional1 (approx. 15 g) green chili or jalapeño, stem removed2 garlic cloves, peeled1 tsp (2 g) ground cumin1/4 tsp (0.5 g) ground cardamom, optional30 ml (≈1 lemon) lemon juice15 ml extra-virgin olive oil (for marinade)1 tsp (6 g) salt1/2 tsp (1 g) black pepper, freshly ground
5. 5

   While the beef marinates, cut the zucchini, red pepper, red onion and if using, leave cherry tomatoes whole; toss the vegetables with olive oil for vegetables and a pinch of salt.

   200 g (1 small) zucchini (courgette), cut into 1 cm thick half-moons150 g (1 medium) red bell pepper, cut into 2–3 cm pieces120 g (1 small) red onion, cut into wedges100 g cherry tomatoes, optional15 ml extra-virgin olive oil (for vegetables and brushing)1 tsp (6 g) salt
6. 6

   Thread the beef strips onto skewers, folding strips if needed to form compact pieces; on separate skewers alternate zucchini, pepper, onion and cherry tomatoes for even charring.

   300 g beef steak strips (e.g., sirloin or flank), 5–7 mm thick6–8 (if wooden, soak 20 min) wooden or metal skewers200 g (1 small) zucchini (courgette), cut into 1 cm thick half-moons150 g (1 medium) red bell pepper, cut into 2–3 cm pieces120 g (1 small) red onion, cut into wedges100 g cherry tomatoes, optional
7. 7

   Heat a large heavy skillet or grill pan over high heat until smoking hot (or preheat grill to high). Brush the pan or grill lightly with a little oil.

   15 ml extra-virgin olive oil (for vegetables and brushing)
8. 8

   Sear the beef skewers for 1.5–2 minutes per side for medium-rare to medium, turning once; during the last minute brush with the reserved marinade.

   300 g beef steak strips (e.g., sirloin or flank), 5–7 mm thick40 g fresh cilantro, packed10 g fresh parsley, optional1 (approx. 15 g) green chili or jalapeño, stem removed2 garlic cloves, peeled1 tsp (2 g) ground cumin1/4 tsp (0.5 g) ground cardamom, optional30 ml (≈1 lemon) lemon juice15 ml extra-virgin olive oil (for marinade)1 tsp (6 g) salt1/2 tsp (1 g) black pepper, freshly ground
9. 9

   At the same time, grill the vegetable skewers in the same pan or on the grill, turning often, until nicely charred and tender, about 8–10 minutes total depending on heat; press a fork into a zucchini piece to check tenderness.

   200 g (1 small) zucchini (courgette), cut into 1 cm thick half-moons150 g (1 medium) red bell pepper, cut into 2–3 cm pieces120 g (1 small) red onion, cut into wedges100 g cherry tomatoes, optional
10. 10

    Rest the cooked beef skewers off the heat for 2–3 minutes to let juices redistribute.

    300 g beef steak strips (e.g., sirloin or flank), 5–7 mm thick
11. 11

    Transfer skewers to a serving plate, spoon or brush any pan juices and remaining marinade over the beef (the marinade used earlier was blended; do not reuse raw marinade that sat with raw beef unless you reserved a portion beforehand). Garnish with chopped cilantro and serve with lemon wedges and plain yogurt on the side.

    300 g beef steak strips (e.g., sirloin or flank), 5–7 mm thick10 g extra chopped cilantro for garnish2 lemon wedges80 g plain yogurt, for serving (optional)

Origin & History

Zhoug is a spicy herb sauce originating in Yemen and widely used across the Levant; its cilantro-forward flavor pairs well with grilled meats. Quick marination and high-heat grilling are common in Middle Eastern street and home cooking for fast, flavorful skewers.