Beef Kebab Recipe
Marinated top sirloin chunks, onion, red and yellow peppers and pineapple are the base for this kebab recipe. The key to even cooking doneness is making sure the meat, vegetables and fruit are all the same size, anywhere between an inch and an inch and a quarter works best.
Unless you're using beef cuts from the loin or rib area, marinating inexpensive cuts is recommended. To acquire better marinating for beef, we suggest cutting each cube of beef 3/4 the way through the center to butterfly it. Marinade only penetrates about a 1/4 inch into meat, butterflying the beef cube will help to fully marinade the meat. After the marinating process, the butterflied beef cubes are closed together and threaded onto the skewer as if it were still a solid piece.
Vegetables and Fruit
Makes 4-6 Kebabs
1. For Marinade. Combine garlic, salt, pepper and olive oil in a large resealable plastic bag. Add beef cubes, press out as much air as possible. Refrigerate 4-12 hours or overnight, turning the bag occasionally to distribute meat marinade.
2. If using a gs grill, turn on all burners to high, close lid, heat 10-15 minutes. If using charcoal grill, allow charcoal to burn until the coals are covered with a thin layer of gray ash. Scrap grill grate clean with a brush.
3. While the grill heats up, brush pineapple, peppers and onions with olive oil, season with salt and pepper to taste. Thread each skewer with a pineapple piece, 2 layer onion piece, beef cube, yellow and red pepper. Repeat sequence two more times, brush with remaining olive oil.
4. If using a gas grill, grill kebabs over medium-high heat about 2 minutes per side on all 4 sides with lid down. If using a charcoal grill keep the lid open. Grill about 7-8 minutes for medium-rare or 8-9 minutes for medium doneness. If desired squeeze lemon or lime wedges over the beef kebab recipe and serve.
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