The Great Beef Kebab Quest

DEAR SOS: Many years ago The Times published a recipe for a beef kebab marinade that was the best ever. I was newly married and used it for my first dinner party. It had oil, lemon juice, garlic, soy sauce (I think), maybe parsley, pepper and I don’t know what else.

BARBARA TOOHEY

Costa Mesa

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DEAR BARBARA: Is this it? This recipe from our archives, improved upon by our Test Kitchen, was the closest to what you described. Maybe a reader has the one you’re after.

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Beef Kebabs

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes plus 4 hours marinating

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2 pounds beef sirloin tip

1/2 cup lemon juice

1 onion, grated

1 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon curry powder

1/4 teaspoon ground ginger

1 teaspoon Worcestershire sauce

1 bay leaf

1 clove garlic, crushed

1 (4.5-ounce) jar whole mushrooms

1 (15-ounce) jar whole onions

1 green bell pepper, cut into 16 pieces

16 cherry tomatoes

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Cut the meat into 1 1/2-inch cubes.

Combine the lemon juice, onion, salt, pepper, curry powder, ginger, Worcestershire, bay leaf and garlic in a shallow dish. Add the meat, toss well to coat, and refrigerate, covered, for 4 hours or longer.

Heat the broiler or heat an outdoor grill on medium-high heat.

Thread the beef onto eight (10- to 12-inch) skewers, alternating with the mushrooms, onions, bell pepper and tomatoes. Broil the kebabs 5 inches from the heat source or grill until the meat reaches desired doneness, 8 to 10 minutes, turning occasionally.

4 to 8 servings. Each of 8 servings: 328 calories; 212 mg sodium; 72 mg cholesterol; 22 grams fat; 9 grams saturated fat; 10 grams carbohydrates; 22 grams protein; 2 grams fiber.

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Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com. Please include your last name and city of residence for publication.