Southwestern Beef Kebabs

Name: Southwestern Beef Kebabs
Yield: Serves 4 to 6 as a main course
Ingredients: 1/4 cup, extra-virgin olive oil; 3 medium cloves, garlic, minced; 1/2 teaspoon, ground cumin; 1/2 teaspoon, chili powder; 1 , chipotle chile en adobo, minced; 2 tablespoons, minced fresh cilantro leaves; 3/4 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 2 pounds, blade steaks (about 4 to 5 steaks), trimmed of fat and prepared according to illustrations below; 1 , large pineapple (about 3 1/2 pounds), peeled, ends trimmed, halved lengthwise, core removed, and each piece cut into six chunks (see illustrations below); 1 , medium red bell pepper (about 5 1/2 ounces), halved, cored, and each half cut into 9 chunks (see illustrations below); 1 , medium yellow bell pepper (about 5 1/2 ounces), halved, cored, and each half cut into 9 chunks; 2 tablespoons, extra-virgin olive oil; 1 , large red onion, ends trimmed, peeled, halved lengthwise, core discarded, each half cut into four pieces, and each piece cut crosswise into thirds (see illustrations below); , lemon wedges or lime wedges for serving (optional)

Main Courses
Vegetables
Beef
Grilling & Barbecue

Appears in Cook's Illustrated May/June 2000

Most beef kebabs are disappointing, with overcooked meat and vegetables that are either raw or mushy. Using inexpensive beef, we set out to find a simple one-skewer recipe that cooked everything perfectly.

SERVES 4 to 6 as a main course

TIME 1¼ hours, plus 1 hour marinating

Why This Recipe Works

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