"This recipe is inspired by the street food of the middle east. This is a great, simple recipe that can be paired with our herbed rice, a tomato salad, and a healthy drizzle of Napa Valley Select Olive Oil as the condiment. For a real treat, place some lavosh, or levain bread on the service platter, then arrange the brochettes on top to let the juices soak into the bread. Delicious!" - Sheamus
1 pound LMR Grass-fed Beef Brochette
3 tbsp Napa Valley Select Extra Virgin Olive Oil
2 tsp Sumac
1 tbsp fresh garlic, minced
Kosher salt to taste
2 tsp fresh oregano, chopped
2 tsp of Sambal chili paste
1 yellow bell pepper, cut 1”x1”
1 green bell pepper, cut 1”x1”
1 red onion, cut 1”x1”
Mix first seven ingredients in a bowl and marinate for 6 to 24 hours.
Alternate beef and vegetables evenly onto skewers.
Grill over high heat using wood or natural charcoal. The key is to caramelize the vegetables and cook the meat medium. Squeeze fresh lemon over the meat and finish with additional salt, if needed.