Well-marbled steak tips, with their beefy flavor and tender texture, proved the best choice for our grilled beef kebabs.
We created a robust marinade using several key elements: Beef broth and tomato paste added rich, umami tones, salt helped brine the meat and keep it moist, a bit of sugar helped with caramelization, and rosemary and lemon zest added bright aromas. (For a spicy North African variation, we used cilantro, paprika, cumin, and cayenne.)
We cut the meat into large pieces and packed it tightly onto the skewers to help keep it moist and tender while grilling and also patted it dry to help prevent steaming. We paired our beef with a trio of firm and flavorful vegetables that came into their own when grilled: peppers, red onions and zucchini.
If you can’t find sirloin steak tips, sometimes labeled “flap meat,” substitute 2 pounds of blade steak (if using, cut each steak in half to remove the gristle). You will need six 12-inch metal skewers for this recipe. If you have long, thin pieces of meat, roll or fold them into approximate 2-inch cubes before skewering.
GRILLED BEEF KEBABS WITH LEMON AND ROSEMARY MARINADE
Start to finish: 1 hour and 15 minutes, plus 1 hour to marinate
1 onion, chopped
1/3 cup beef broth
1/3 cup extra-virgin olive oil
3 tablespoons tomato paste
6 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
2 teaspoons grated lemon zest
2 teaspoons salt
1 1/2 teaspoons sugar
3/4 teaspoon pepper
Beef and vegetables:
1 1/2 pounds sirloin steak tips, trimmed and cut into 2-inch pieces
2 zucchini or yellow summer squash, halved lengthwise and sliced 1 inch thick
2 red or green bell peppers, stemmed, seeded, and cut into 1 1/2-inch pieces
2 red onions, cut into 1-inch pieces, 3 layers thick
Nutrition information per serving: 260 calories; 110 calories from fat; 12 g fat (3 g saturated; 0 g trans fats); 67 mg cholesterol; 462 mg sodium; 11 g carbohydrate; 2 g fiber; 6 g sugar; 26 g protein.
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