Beef and Tomato Kebabs with Dill Dressing

In a large bowl, combine the marinade ingredients. Place the meat cubes in the bowl and turn in the marinade to coat evenly. Allow to stand at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.

If using bamboo skewers, soak them in water for at least 30 minutes. Meanwhile, prepare the grill for direct cooking over high heat.

In a bowl, whisk the dressing ingredients together and set aside.

Thread the meat onto skewers, alternating with tomatoes. Grill the kebabs over direct high heat, with the lid closed, until the meat is cooked to your desired doneness (6 to 8 minutes for medium rare), turning occasionally.

Using lettuce or flat bread, top with kebabs and serve with the dill dressing.