Grilled Beef Skewers with Rainbow Carrots, Red Onion, and Tahini Lemon Cumin Marinade

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes to keep them from burning on the grill.

2. 2

   Bring a small pot of water to a boil and cook the rainbow carrots for 3 minutes, until just barely tender. Drain and cool slightly to stop the cooking.

3. 3

   In a large bowl, whisk together the tahini, fresh lemon juice, 2 tablespoons (30 ml) olive oil, garlic, ground cumin, smoked paprika, honey, kosher salt, and black pepper. If the marinade is too thick, stir in the water until it reaches a creamy consistency that coats the beef and vegetables well.

4. 4

   Add the beef sirloin to the bowl and toss to coat thoroughly with the marinade. Add the rainbow carrots and red onion, and toss gently so they are coated as well. Let rest for 15 minutes in a cool spot.

5. 5

   Preheat a gas or charcoal grill to medium-high heat, about 450 °F / 230 °C. Clean and lightly oil the grates with the remaining 1 tablespoon (15 ml) olive oil.

6. 6

   Thread the skewers, alternating beef sirloin, rainbow carrots, and red onion until all ingredients are used. Discard any leftover marinade from the bowl.

7. 7

   Place the skewers on the hot grill and cook for 12 to 14 minutes at 450 °F / 230 °C, turning every 3 to 4 minutes, until the beef is browned outside and cooked to your preferred doneness, and the vegetables have grill marks.

8. 8

   Transfer the skewers to a platter, sprinkle with fresh parsley, and rest for 3 minutes before serving so the beef juices can redistribute.