Large Beef Kebabs

Name: Large Beef Kebabs
Total time: 40 min
Yield: 4
Cuisine: European, French
Ingredients: 2 egg yolks; 4 cloves garlic (crushed); 0.5 cup olive oil; 1 teaspoon lemon juice; 4 slices Beef fillet (approx. 180 g each); olive oil; 5 slices Bacon; 5 cloves garlic; 1 teaspoon fresh thyme (chopped); 1 teaspoon fresh rosemary (chopped); 1 teaspoon fresh marjoram (chopped)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 40 min.

Ready in

Calories:

544

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	544 kcal	(26 %)
Protein	23.01 g	(23 %)
Fat	49.54 g	(43 %)
Carbohydrates	3 g	(2 %)
Sugar added	0 g	(0 %)
Roughage	0.25 g	(1 %)

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more nutritional values

Vitamin A	54.94 mg	(6,868 %)
Vitamin D	0.2 μg	(1 %)
Vitamin E	0.55 mg	(5 %)
Vitamin B₁	0.17 mg	(17 %)
Vitamin B₂	0.25 mg	(23 %)
Niacin	9.02 mg	(75 %)
Vitamin B₆	0.53 mg	(38 %)
Folate	13.54 μg	(5 %)
Pantothenic acid	0.8 mg	(13 %)
Biotin	4.77 μg	(11 %)
Vitamin B₁₂	2.07 μg	(69 %)
Vitamin C	2.91 mg	(3 %)
Potassium	301.53 mg	(8 %)
Calcium	36.83 mg	(4 %)
Magnesium	19.02 mg	(6 %)
Iron	2.38 mg	(16 %)
Iodine	12.78 μg	(6 %)
Zinc	4.64 mg	(58 %)
Saturated fatty acids	11.09 g
Cholesterol	179.89 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

For the aioli: 2
egg yolks; 4 cloves
garlic (crushed); ½ cup
olive oil; 1 teaspoon
lemon juice

Plus: 4 slices
Beef fillet (approx. 180 g each); olive oil; 5 slices
Bacon; 5 cloves
garlic; 1 teaspoon
fresh thyme (chopped); 1 teaspoon
fresh rosemary (chopped); 1 teaspoon
fresh marjoram (chopped)

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Preparation steps

To make the aioli, mix together the egg yolks and the garlic until creamy. Gradually add the olive oil in a thin stream and season with lemon juice, salt and ground black pepper.

Season the meat lightly with salt and ground black pepper and brush with a little oil. Thread the meat on to a spit alternating with bacon and garlic.

Attach the spit to the rotary grill and grill for about 10 minutes, brushing frequently with olive oil. Mix the herbs on a plate and sprinkled onto the edges of the meat.

Serve with aioli and baguette.