Classic Beef Kabobs
The kabob is probably where grilling started. Think about it: a stick, some meat, a fire. Here, we’ve elevated the form with a rosemary-infused marinade and a trio of vegetables. If you’d like, load up an extra skewer of vegetables because it’s easy to do and diners are always happy to have a few more grilled veggies on their plates.
For the rosemary-lemon marinade:
- 3/4 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 1 Tbs. finely chopped fresh rosemary
- 2 tsp. sugar
- 1 garlic clove, pressed
- 1/2 tsp. freshly ground pepper
- 1 lb. top sirloin, cut into 1-inch cubes
- 12 cremini mushrooms
- 2 small red onions, each cut into 6 wedges
- 1 zucchini, halved lengthwise and cut into 12 half-moons
- 2 Tbs. canola oil
- Kosher salt and freshly ground pepper, to taste
To make the marinade, in a bowl, stir together the olive oil, vinegar, lemon juice, rosemary, sugar, garlic and pepper. Use immediately, or cover and refrigerate for up to 1 day before using.
Measure and set aside 1/4 cup of the marinade. Place the beef cubes in a large sealable plastic bag and pour in the remaining marinade. Seal the bag, squish the marinade around the meat, and marinate at room temperature for 1 hour or preferably overnight in the refrigerator.
About 30 minutes before you are ready to begin grilling, remove the beef from the refrigerator. Discard the marinade. In a bowl, combine the mushrooms, onions, zucchini and oil and toss to coat. Season with salt and pepper. If using wooden skewers, soak 6 to 12 skewers in water for 30 minutes.
Prepare a hot fire in a grill. Brush and oil the grill grate.
Thread the beef and vegetables onto the skewers, dividing them evenly and starting and ending with a cube of meat, until the skewers are full. Thread any leftover vegetables onto a separate skewer.
Place the skewers on the grill directly over the heat and brush with some of the reserved marinade. Cook for 3 to 4 minutes, then turn the skewers and brush with more marinade. (Tongs are perfect for turning the kabobs.) Continue cooking for 3 to 4 minutes more for medium-rare. The vegetables should be cooked but firm, and the meat should give easily when pressed.
Brush the skewers with the marinade a final time, then transfer to a platter and let rest for about 5 minutes. Slide the beef and vegetables off the skewers onto the platter and serve immediately. Serves 6.
Adapted from Williams-Sonoma Grill Master, by Fred Thompson (Weldon Owen, 2011).