Meat and vegetables do not always need identical heat or time. Tomatoes and courgettes on a skewer with large meat cubes may soften too early. Separate cooking followed by platter assembly gives better texture control.
Ingredients
For four portions, prepare 700–800 g suitable grilling cubes, two bell peppers, two small courgettes, one onion and small tomatoes as desired. Use oil, salt and pepper, with a separate light meat marinade.
Cut vegetables thick enough for turning. Very thin slices may dry or fall through the bars. Use a food-safe grill basket for small pieces, respecting its temperature limits.
Separate preparation areas
Keep raw meat and clean vegetables in separate bowls. Do not brush quickly served vegetables with raw-contact marinade. Separate or thoroughly clean utensils, and refrigerate meat until its turn.
Create hotter browning and gentler finishing areas. Do not place vegetables below dripping raw meat; position foods so each can finish safely.
Cooking and serving order
Start slower vegetables according to size, or cook separately and hold suitably hot. Add tomatoes near the end as they may need less time. Cook courgettes until tender but intact without crushing them with tongs.
Cook meat to the appropriate safe temperature; whole cuts reaching 63°C need at least three minutes' rest. Combine on a wide black platter rather than a deep steam-trapping bowl. Add sauce at serving or offer separately.
Can one marinade be used for everything?
Prepare one blend and divide among clean bowls before raw contact. Vegetables may need less oil or different acidity, so adjust separately. Never recombine used marinades.
Related products from ALRAQI MEATS
Boneless Beef Cubes - 1 kg, or Ribeye Steaks - 2 Pieces, 500-560 g. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.
Further guidance
Safe minimum cooking temperatures, Refrigerated food storage.