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Grilled Beef Kebabs with Tomato, Onion, Lemon, and Thyme Marinade

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  • Author: Mike Vrobel
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x

Description

Sirloin kebabs with red pepper and onion, soaked in a salty tomato, onion, lemon and thyme marinade, then grilled hot and fast.

Ingredients

Scale

Kebabs

  • 2 pounds sirloin, cut into 2 inch chunks (start with thick-cut steaks)
  • 1 red bell pepper
  • 1 large red onion

Marinade

  • 4 cloves garlic, peeled
  • 1 medium onion, peeled
  • Zest and juice of 1 lemon
  • 1/4 cup water
  • 2 teaspoons fresh thyme
  • 1/3 cup vegetable oil
  • 3 tablespoons tomato paste
  • 2 tablespoons kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon honey

Instructions

  1. Make the marinade: Drop the garlic into a running food processor, and process until minced. Cut the onion into chunks, add to the processor, and pulse until chopped. Add the lemon zest and juice, water, thyme, oil, tomato paste, salt, pepper and honey, and process until smooth, about 1 minute, scraping down the sides once or twice.
  2. Marinate the beef: Put the sirloin chunks in a zip-top bag, pour in the marinade, seal, and toss to coat. Refrigerate for 1 to 4 hours, turning the bag every 30 minutes.
  3. Cut the vegetables: Just before grilling, core the red pepper and cut it into 1 inch pieces. Peel the red onion, cut it in half, and pull out the center, leaving the outer 3 or 4 layers. Cut each half into 8 pieces, about 3/4 to 1 inch.
  4. Skewer the kebabs: Lift the beef out of the marinade, wiping off most of it with your fingers (a little left on makes a nice crust). Thread the skewers in this pattern: beef, pepper, onion. Repeat to the end of the skewer, and finish with a piece of beef.
  5. Prepare the grill: Set up the grill for direct medium-high heat. On a gas grill, preheat on high for 10 to 15 minutes, brush the grate clean, then turn the burners down to medium-high.
  6. Grill the kebabs: Grill with the lid closed as much as possible, giving the kebabs a quarter turn every 2 minutes, for 6 to 8 minutes total. Peek at the meat in the middle of a skewer - if it isn't done to your liking, give it one more quarter turn and grill 2 to 4 minutes more. (I had medium-rare at 8 minutes.)
  7. Rest and serve: Let the kebabs rest for 10 minutes, then serve.

Equipment

Notes

Equipment: A grill (I use a Weber Summit), a food processor, and two 12 inch skewers. I prefer metal skewers; bamboo works if you don't mind burnt tips.

Each skewer serves two, though big eaters may want a whole skewer.

This is really a brinerade - the salt (and the glutamates in the tomato paste) season the beef all the way through, while the rest of the marinade forms a flavorful crust.

Teriyaki kebabs: Use soy sauce instead of the water in the marinade, and cut the salt back to 1/2 teaspoon.

Adapted from Charles Kelsey, Cook's Illustrated, September/October 2010.

  • Prep Time: 20 minutes
  • Marinate: 1 hour
  • Cook Time: 10 minutes

Find it online: https://www.dadcooksdinner.com/grilled-beef-kebabs-with-tomato-onion-lemon-and-thyme-marinade/