Beef Kebabs for a Crowd

We went to Pawtuckaway State Park, Nottingham NH on Memorial Day's week end.

Jev was really happy, meeting people, playing with his friends.

This photo is the second round of his playing time. After cleaning up the first round, he ate his lunch, and then his friends came and they enjoyed their time together.

I tried to make kebab for our potluck picnik...but I think I need more to put more marinade sauce. I supposed to use ground cumin, but I only have whole cumin at home :-( .

I'm not happy with the result. I will try to do it better next time.

I tried to combine recipe from Big Food book by Elissa Altman and recipe spicy kebab from Alton Brown, Foodnetwork.

Marinade :

3/4 cup extra virgin oil

3 cloves of garlic, peeled and minced

1 teaspoon salt

1 teaspoon black pepper

Juice of one lemon

1 tsp cayenne pepper

1 tsp cumin

Whisk all the ingredients in small bowl.

Kebab :

4 lbs of beef sirloin or top round, cut it into cubes

Small Onions cut into 4

1 pint of cherry tomatoes

2 large bell pepper, seeded, cut into large square

1 can chunk pineapple, drained the juice

(about 35 skewers)

Using long bamboo skewers, thread together kebabs in this fashion: Onion, tomatoes, beef, peppers, beef, pineapple.

Place skewers in large container, drizzle with marinate, double plastic wrap and refrigerate for 8 hours or overnight.

After the grill is ready, we can put the kebab on the grill, let it cook... Do we need to separate the veggie/fruit from the beef? I found the beef takes longer time to cook.