Beef fillet bell pepper goulash skewers
Fancy a new barbecue idea? These beef fillet bell pepper goulash skewers are the perfect combination of tender meat, aromatic spices and smoky barbecue flavor. They combine the hearty flavors of a classic goulash with the lightness of a barbecue skewer - ideal for any barbecue party or a cozy outdoor dinner. In this article, you will find out how to prepare the skewers, which ingredients make them special and which side dishes they go best with.
Cooking time 50 minutes
Ingredients
Ingredients for 4 portions
FOR THE SKEWERS
- 700 g fillet of beef
- Zest and juice of 1 organic lemon
- 2 tbsp brown cane sugar
- 2 tbsp dried marjoram
- 2 tbsp dried rosemary
- 2 tbsp tomato puree
- 2 tbsp paprika powder, sweet and sour
- 1 tsp garlic powder
- 3 colored peppers
- 2 red onions
- Ground salt
- 4 watered wooden skewers
EXTRAS
- Vegetable oil for greasing the
- Grill grate
Preparation
- Cut the meat into 3 cm cubes.
- To make the marinade, mix together the zest, lemon juice, sugar, marjoram, rosemary, tomato puree, paprika powder and garlic powder, place the meat in the container and vacuum-seal. Marinate at room temperature for approx. 30 minutes.
- Quarter the peppers, remove the seeds and cut into large pieces. Peel the onions and cut into eighths.
- Preheat the grill to 200° with the lid closed.
- Pat the marinated meat dry, alternate with the peppers and onions on the skewers and season with salt. Grease the grill rack with oil and grill for 6-8 minutes with the lid closed.
- Insert the core temperature probe and set the desired target temperature (optimum core temperature approx. 56-61°C).
