Saha Summer Steaks with Grilled Vegetable Kebabs

Saha Summer Steaks with Grilled Vegetable Kebabs

Serves four


  • 8 wooden skewers
  • 4 8 oz (240 g) strip loin steaks, cut approximately 1 ½ inches thick
  • 1 cup (250 ml) Saha Shawarma Marinade™, divided
  • ¼ cup (60 ml) extra virgin olive oil
  • 10 to 12 cherry tomatoes
  • 1 each red pepper, green pepper, yellow pepper, zucchini, eggplant, small red onion, cut into 1 ½ inch cubes


Submerge the wooden skewers in water and let soak for 30 minutes.

Place the steaks in a shallow dish and cover with ¼ cup of the Shawarma Marinade. Cover and refrigerate for 30 minutes.

Combine a further ¼ cup pf the marinade and the olive oil in a mixing bowl and mix until well combined. Add the cut vegetables and cherry tomatoes to this mixture and toss until well coated. Cover and refrigerate for 30 minutes. Preheat grill to high.

Remove the skewer from the water and thread an equal portion of the vegetables onto each skewer. Place the vegetable skewers and the steaks on the grill.

Cook the steaks five to seven minutes per side, or until they have reach the desired degree of doneness, basting frequently with the remaining 1/2 cup of marinade. Remove from the grill and let rest for five minutes.

Grill the skewers for twelve to fifteen minutes, turning and basting with marinade frequently, or until the vegetables are softened and slightly charred.

Arrange the vegetable skewers and steaks on a platter and serve.


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