Beef Kebabs

From America's Test Kitchen Season 12: Mediterranean Specials

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 recipe. 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… read more

Well-marbled steak tips, with their beefy flavor and tender texture, proved to be the best choice for our charcoal-grilled beef kebabs recipe. 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.

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Serves 4 to 6

To ensure evenly sized chunks, we prefer to purchase whole steak tips (sometimes labeled “flap meat”) and cut them ourselves. However, if you have long, thin pieces of meat, roll or fold them into approximate 2-inch cubes before skewering. (For more information, see related How-to-Cook.) Two and one-half pounds of blade steak can be substituted for the flap meat; if using, cut the steak in half and remove the gristle that runs through it. You will need four 12-inch metal skewers for this recipe. Our preferred brand of beef broth is Rachael Ray Stock-in-a-Box All-Natural Beef Flavored Stock.

Ingredients

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