Charcoal-Grilled Beef Kebabs

Published May 1, 2000.

Why this recipe works:

To create a beef kebab recipe that would reliably deliver juicy, flavorful beef, cooked from rare to medium on the inside and richly caramelized on the outside, we found that a tender but flavorful cut of beef, such as top blade steak or top sirloin, marinated in an oil-based marinade, was… read more

To create a beef kebab recipe that would reliably deliver juicy, flavorful beef, cooked from rare to medium on the inside and richly caramelized on the outside, we found that a tender but flavorful cut of beef, such as top blade steak or top sirloin, marinated in an oil-based marinade, was best. Once we had grilled the kebabs, we squirted them with lime juice. The oil kept the meat in our beef kebab recipe from drying out on the grill, and the lime juice contributed a nice, fresh flavor.

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Serves 4 to 6 as a main course

Our favorite cut of beef for kebabs is top blade steak (known sometimes as blade or flatiron steak), but you can also use top sirloin. If you do, ask the butcher to cut the top sirloin steak between 1 and 1 1/4 inches thick (most packaged sirloin steaks are thinner). If desired, add 2 teaspoons minced fresh rosemary, thyme, basil, or oregano to the garlic and oil mixture for this marinade. For maximum efficiency, prepare the fruit and vegetables while the meat is marinating.

Ingredients

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