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For a holiday dinner, many people serve a prime rib. My recipe this month is beef, but not prime rib. My recipe for this month calls for organic beef sirloin in the form of a shish kebab. One of the legitimate complaints about organic products of all kinds is that they are expensive. True, but you get what you pay for. Here are some of the reasons organic beef is more expensive and worth buying:
The organic beef comes from cattle, which are born and raised on a certified organic pasture. This is NOT true of beef that is labeled natural or grass fed.
When you can buy a beautiful looking rib roast that is not organic, you will also be paying for the pesticides that cattle has ingested from the grass they consume and hormones that make the cattle larger. Both of these unwanted additions are affecting us humans. Often you will also get antibiotics that the mother cows are fed and those antibiotics may be passed on to their calves. Today our antibiotics are not working well to heal us humans. Ingesting them in the food we eat is certainly not making this problem go away.
Because shish kebab also include vegetables, you and your family will be consuming less beef, so voila less cost for the beef, besides getting a delicious, healthy meal.
I served Beef Shish Kebab last year for Christmas dinner with my family. We devoured every morsel. The seasoning you make to marinate the beef you can sprinkle over the freshly cooked kebab as you wish. May your holiday season be full of good cheer!
Beef Shish Kebab
Preparation time: 30 minutes
Baking time: 20 minutes
Marinating time: 1 day before cooking
1 1/2 pounds organic beef sirloin cut about 1/2 inch thick
1/4 pound Crimini mushrooms, washed and cut in halves or quarters
1 small organic red Bell Pepper, washed and cut into 3/4 inch squares
3/4 cup onions, sweet or red, cut into 3/4 inch squares
1/2 cup squash slices, 1/2 inch thick
1-2 tablespoons organic refined coconut oil or avocado oil*
* For those people with ANY kind of heart problems or problems with LDL fat in their blood, coconut oil is a very saturated fat and may not be appropriate for them to use except for small amounts and instead use more ORGANIC expeller pressed Canola oil or avocado oil.
1/4- 1/2 teaspoon Frontier’s organic onion powder
1/4- 1/2 teaspoon organic garlic powder
heaping 1/4 teaspoon Sumac
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1/4 teaspoon saffron crushed
1/8 teaspoon organic turmeric
Mix the Kebab seasoning together well. Sprinkle the seasoning on both sides of the
sirloin. Wrap the sirloin in parchment and then put it in a plastic bag and let it sit
overnight in the seasoning in your refrigerator. About an hour before cooking the
meat, take it out of your refrigerator, and cut the sirloin across the grain in strips
about 1/3 to 1/2 inch wide. Cut those strips into about 3 or 4 pieces. Cut up all of
the meat in this manner. Be preheating a stovetop grill or cast-iron grill to medium
high heat. Melt part of the oil on the grill. Cook the cut up beef for 1 -2 minutes on one
side and another minute or two on the other side. Set the beef aside and keep it warm. Put the mushrooms, onions, pepper, and squash on the skewers. Alternate the different vegetables. Lower the temperature to medium for the grill. Melt the rest of the coconut oil and grease the grill. Put the skewers on the grill. Turn them every few minutes. Grill the vegetables for about 10-12 minutes. Once the vegetables are done mix the beef and vegetables together. You will probably still have some Kebab seasoning. You can sprinkle this over the cooked beef if you wish. Serve the Kebabs with rice and a salad.