Chef notes
My grandfather would often use trimmings and other butcher cuts to make shish kebabs (skewers) and feed the family for Sunday lunch. While some folks use beef or lamb tenderloin, I argue it's completely unnecessary for this recipe. The more affordable sirloin provides plenty of tenderness and, dare I say, a bit more flavor and texture when cooked appropriately. Of course, a marinade is key here — up to 24 hours, if you can. But I've also turned out a great kebab that's only had half an hour to soak up the acidic and garlicky marinade.
Technique tips: Whenever you're making kebabs, the key is to cut the meat and vegetables to consistent size. That way everything cooks evenly. Perhaps equally important, you don't want to overcrowd your skewers. I prefer to leave a bit of daylight in between the pieces so that the heat can reach every part of the surface, creating that rich Maillard reaction of browned meat. Otherwise, you will end up with a lackluster sear.
Swap option: Lamb, wild game such as venison or bison; alternatively, chicken or pork.
Ingredients
- 1½ pounds top sirloin, trimmed of any fat and cut into 1-inch cubes
- 1 large Vidalia onion, cut into 1-inch cubes
- 1/2 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 1 tablespoon Worcestershire sauce
- 4-6 cloves garlic, smashed
- 1 tablespoon dried oregano
- 2-3 sprigs fresh thyme
- 1 tablespoon kosher salt
- 1/2 tablespoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon crushed red pepper flakes
- 6-8 long metal skewers
Preparation
1.At least 30 minutes prior to cooking, and up to 24 hours in advance, combine the sirloin, onion, oil, vinegar, Worcestershire, garlic, oregano, thyme, salt, black pepper, cinnamon, allspice and red pepper in a zip-top bag. Toss the ingredients to combine and place in the refrigerator to marinate, turning on occasion to ensure even distribution.
2.Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them evenly onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 500 F to 550 F. Coat the top grate with oil. If using a gas grill, preheat to high, 500 F to 550 F, on all sides.
3.Remove the beef and onions from the marinade, discarding the marinade, and skewer the kebabs, adding a few meat pieces followed by an onion piece, careful not to overcrowd the kebabs.
4.Grill the kebabs, uncovered, for 2 to 3 minutes per side for a total of 10 to 12 minutes, until the internal temperature reaches 130 F for medium rare. Remove from the grill, rest for 5 minutes and serve.
