Charcoal-Grilled Beef Kebabs with Cumin-Paprika Marinade

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Appears in Cook's Illustrated September/October 2010

For thoroughly seasoned meat with a thick, caramelized crust and tender-crisp vegetables, the typical marinade—and the typical grill setup—would have to go.

SERVES 4 to 6

TIME 1½ hours, plus 1½ hours marinating

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 mor...

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