Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cloves garlic, crushed
- ½ cup lemon juice
- ¼ cup + 1 tablespoon canola oil, divided
- 1 teaspoon kosher salt
- ½ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly ground pepper
- 2 lbs sirloin steak, trimmed and cut into 1-inch pieces
- 2 large onions, cut into 8 wedges each
- Tahini Sauce (recipe follows or use bottled)
Directions
Combine garlic, lemon juice, ¼ cup oil, salt, allspice, cinnamon and pepper in a medium bowl.
Place beef in a large sealable plastic bag and pour in the marinade.
Refrigerate for at least 2 hours or up to 1 day.
Preheat grill to high.
Remove the beef from the bag (discard the marinade)
Brush onions with the remaining 1 tablespoon oil.
Divide the beef among 6 skewers and the onions among the remaining 3 skewers.
Grill the onions until charred and tender, 10 to 12 minutes per side.
Grill the beef, turning once or twice, until slightly charred but still pink in the middle, about 6 minutes.
Serve with Tahini Sauce.
Make ahead tip: prepare through step 3 and refrigerate for up to 1 day.