Beef with Lemon Cumin Garlic and Onion

Introduction

The lemon juice, cumin, garlic powder, cardamom, and cayenne give these beef skewers a sharp, warm marinade that stands up well to a hot grill. You get a quick crust from the grill, then a low oven finish that turns stew beef tender enough for a practical weekend dinner or make-ahead main.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6

Ingredients

• Oil
• 1 medium-size lemon, juiced
• Salt to taste
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon ground cardamom
• ¼ teaspoon cayenne pepper
• 2 pounds cubed stew beef
• 1 big onion, quartered and sectioned

Instructions

1. In a mixing bowl, whisk together the oil, lemon juice, salt, ground cumin, garlic powder, ground cardamom, and cayenne powder.
2. Add the beef and onions, and stir to combine. Cover and refrigerate for about 9-10 hours and up to overnight.
3. Preheat the grill to high heat and the oven to 200°F.
4. Remove the beef and onions from the marinade, and thread alternately on metal skewers.
5. Grill the skewers until a crust forms (about 2 minutes on each sides).
6. Transfer the skewers to a baking sheet, and roast in the preheated oven until cooked through and tender (about 45 minutes).
7. Serve the beef muchomo with peri peri sauce for dipping.

Variations

• Swap the stew beef for beef sirloin cut into cubes if you want a firmer, less braised texture and a slightly shorter oven finish.
• Replace the big onion with red onion for a sweeter flavor and deeper color after grilling.
• Increase the cayenne pepper to 1/2 teaspoon if you want a sharper heat that stands up more to the lemon.
• Reduce the cayenne pepper to a pinch for a milder version that keeps the cumin and cardamom more forward.
• Skip the skewers and spread the beef and onion on a grill basket if you want easier handling; you will get less defined edges but similar flavor.

Tips for Success

• Cut the onion into large, intact sections so it stays on the skewers through the grill step.
• Shake off excess marinade before grilling so the beef can form a crust in the 2-minute sear.
• Leave a little space between the beef cubes on the skewers so the heat can reach more surface area.
• Use metal skewers as written; high heat can char exposed onion quickly, and metal skewers help the beef cook more evenly.
• The beef is ready after the oven step when a fork goes in with little resistance and the cubes feel tender, not springy.

Storage and Reheating

Store cooled beef and onions in an airtight container in the fridge for up to 4 days. For longer storage, remove from the skewers, pack in a freezer-safe container or bag, and freeze for up to 2 months.

Reheat in a 300°F oven, covered with foil, for 10 to 15 minutes until hot. You can also microwave in short bursts, covered, but the oven keeps the exterior from turning soft. Thaw frozen leftovers in the fridge overnight before reheating.

FAQ

Can you skip the overnight marination?

You can shorten it, but the lemon and spices will not penetrate as well and the beef will taste flatter. The full 9 to 10 hours gives the best seasoning.

Why grill the skewers first and then finish them in the oven?

The grill gives the beef and onions a quick crust and some char. The low oven heat then tenderizes the stew beef without burning the outside.

Can you use wooden skewers instead of metal skewers?

Yes, but soak them in water for at least 30 minutes first so they are less likely to scorch over high heat. Keep any exposed ends away from the hottest part of the grill.

Chuck roast cut into cubes is the closest match and will become tender with the oven finish. Sirloin also works, but it stays firmer and may need less time in the oven.