Charcoal-Grilled Beef Kebabs

Name: Charcoal-Grilled Beef Kebabs
Yield: Serves 4 to 6 as a main course
Ingredients: 1/4 cup, extra-virgin olive oil; 3 medium cloves, garlic, minced; 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)

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Appears in Cook's Illustrated May/June 2000

Using inexpensive beef, we set out to find a simple one-skewer recipe that cooked the meat and vegetables perfectly.

SERVES4 to 6 as a main course

TIME1¼ hours, plus 1 hour marinating

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 to...

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