Charcoal-Grilled Beef Kebabs with North African Marinade
Why This Recipe Works
Well-marbled steak tips, with their beefy flavor and tender texture, proved to be the best choice for our charcoal-grilled beef kebabs. To the beef’s marinade, we added salt for moisture, oil for flavor, and sugar for browning. For even more depth, we used tomato paste, a host of seasonings and herbs, and beef broth. We chose three grill favorites for the vegetables: peppers, onions, and zucchini. Grilling the beef kebabs and vegetables separately over a two-level fire allowed us to cook the vegetables over a lower temperature while the beef seared over the hotter area.