Grilled Beef Skewers with French Fries and Garden Salad

Instructions

Step 1. In a large bowl, combine olive oil, soy sauce, Worcestershire sauce, garlic, paprika, onion powder, salt, black pepper, and lemon juice.

Step 2. Add the beef cubes and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 8 hours.

Step 3. If using wooden skewers, soak them in water for 30 minutes before grilling.

Step 4. Thread the marinated beef cubes evenly onto the skewers.

Step 5. Preheat a grill or grill pan to medium-high heat.

Step 6. Grill the skewers for 8–10 minutes, turning occasionally, until the beef reaches your preferred doneness.

Step 7. Meanwhile, soak the cut potatoes in cold water for 20 minutes. Drain and pat completely dry.

Step 8. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Step 9. Fry the potatoes in batches for 4–6 minutes until golden brown and crispy.

Step 10. Transfer the fries to a paper towel-lined plate and season immediately with salt and paprika.

Step 11. In a large bowl, combine lettuce, cherry tomatoes, red onion, and parsley.

Step 12. Whisk together olive oil, red wine vinegar, salt, and black pepper. Drizzle over the salad and toss gently.

Step 13. Arrange the grilled beef skewers, French fries, and garden salad on serving plates.

Step 14. Serve immediately while hot.

Storage and Reheating Tips

Store leftover beef skewers, fries, and salad separately in airtight containers in the refrigerator for up to 3 days.

Remove the beef from the skewers before storing for easier reheating.

Reheat the beef in a skillet over medium heat or in a 350°F (175°C) oven until warmed through.

Reheat the fries in an oven or air fryer at 400°F (200°C) for 5–7 minutes to restore crispness.

The salad is best eaten fresh, but leftovers can be refrigerated for up to 1 day.

For the best flavor and texture, avoid microwaving the fries, as they may become soft.