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I start by marinating some beef sirloin in a marinade that has some garlic, paprika, turmeric, cumin, salt, pepper, vinegar, and olive oil. This marinade recipe is from Alton Brown. Usually, I marinate the meat for about 4 hours. However, longer doesn't hurt. After the meat has marinated, I thread the meat on some metal skewers with a variety of veggies - bell pepper, some pearl onions, mushrooms, cherry tomatoes, or just meat on the skewer. Some family members are not that fond of veggies. I leave space between the the pieces of meat and veggies so everything cooks.
The grill is preheated to medium-high heat. I place the skewers on the grill, and cook about 3 minutes on each side for a total of about 9-12 minutes total cooking time. Remove from heat and serve.
Dinner is ready. I usually serve the Kebabs on a bed of Jasmine rice. Delicious, quick and easy.
Beef Kebabs
From Alton Brown (Marinade)
Special Equipment: 6 Metal Skewers
Ingredients:
1.5 to 2 pound boneless beef sirloin
3 cloves garlic, minced
2 teaspoons smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil
Pearl Onions
Bell pepper
Mushrooms
Cherry Tomatoes
Directions:
1. Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
2. In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
3. Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours or longer.
4. Preheat the grill to medium-high heat. Thread the meat and veggies of your choice onto the skewers leaving about 1/2-inch in between the pieces of meat and veggies. Place on the grill and cook, with lid lowered about 3 minutes per side, 9-12 minutes total cooking time.
5. Remove Kebabs from grill and let rest 3 minutes. Serve.
Makes 6 servings
These skewers look fingerlickingly delicious!
ReplyDeleteI'm surprised that you need to put the pieces of meat and veg so far apart, but maybe you have a grill with a huge area. Your post makes me wish to begin bbq season. I bbq almost everything on skewers because the even-sized pieces cook uniformly, unlike, for example, chicken parts. I usually do the meat & veggies on separate skewers because in fact vegetables like onion, mushrooms, or eggplant take longer to cook than meat does, while tomatoes turn into liquid and fall through the grill before the meat is done. I'm looking forward to our first cookout! Thanks.
ReplyDeleteI LOVE kabobs too, Geraldine! That marinate sounds awesome! Thanks so much for sharing...
ReplyDelete