Air fryer beef and vegetable kebabs

An easy meal that’s not weather-dependent!

The other day, I’d planned to grill kebabs outdoors, but an impressively violent thunderstorm required a rethink, and I’m so glad I turned to my trusty air fryer instead. The only thing you need to check before proceeding to follow in my footsteps is that you have skewers that fit in your air fryer (6 inch / 15 cm ones should fit in most) and to soak the skewers (if wood) in water for at least 30 minutes before loading them up with meat and vegetables. Alternatively, you can skip the skewering and simply air fry the meat and vegetables loose in the basket(s). Note that you can easily cook the kebabs on a preheated grill or in the oven as well. As for a wine pairing for this meal, I’d suggest the Baron Philippe de Rothschild Merlot from the Pays d’Oc in the south of France. It’s a medium-bodied wine that offers great value for the price. Its appealing ruby red colour hints at its dark fruit flavours and I’ve found that whether you go with a mild or spicy marinade, it’s a good match.

Ingredients

Kebabs:

• 1 pound (454 g) sirloin or tri-tip steak
• 1 bell pepper
• 1/2 sweet or red onion
• 1 small zucchini
• 4 small button mushrooms

Marinade:

• 1/4 cup (60 mL) red wine vinegar
• 2 tablespoons (30 mL) Worcestershire sauce
• 1/2 teaspoon each salt, pepper, dried oregano, dried thyme
• 1/4 teaspoon each garlic powder, onion powder
• 1/2 teaspoon sriracha or other hot sauce (optional)
• 1/3 cup (90 mL) olive oil

Method

• Trim beef if needed and cut into 1 inch (2.5 cm) cubes. Place in a bowl or other non-reactive container just large enough to hold beef in a single layer.
• In a separate bowl (or a glass measure), combine all marinade ingredients and whisk until well blended. Drizzle 1/2 cup (125 mL) of the marinade over the beef and stir to combine. Cover and refrigerate for 4 – 24 hours, stirring occasionally.
• 30 minutes before cooking kebabs, remove the beef from the fridge to warm slightly. Cut the vegetables into 1 inch pieces and place in a medium-sized bowl. Drizzle with remaining marinade and toss to coat evenly.
• Thread beef onto skewers (don’t pack the meat too tightly). Thread vegetables onto separate skewers. Preheat air fryer to 400F.
• Place skewers into the preheated air fryer and cook 8-10 minutes, turning halfway through until seared on the outside and tender on the inside. Vegetables should be tender and just beginning to char on the edges; meat should register 130F with an instant-read thermometer (for medium-rare).
• Serve kebabs over rice or with a robust salad.

Serves 2; recipe can easily be multiplied.