Wednesday Dinner: Steakhouse Kebabs

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It occurred to me, midway through the processing of threading meat and vegetables onto steel skewer, why I don’t make kebabs all that often. This:

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They make such a mess and with little return. Way back when, grills had open grates with wide gaps, so small pieces of meat fell into the pit with ease. Take a look at your own grill grate now. Whether it’s cast-iron or porcelain-coated steel, you have narrow gutters that allow you to grill small to medium sized items right on the grates. I’m rocking the Char-Broil infrared surface, which has a closed grate, rendering skewers and trays basically unnecessary.

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That said, I threaded cremini mushrooms, beef cubes and onions on to the long steel braids that I received as a gift some time ago (Bamboo skewers don’t stand up well on infrared grills and I don’t own straight metal skewers.)  and made a mess.

WHAT WORKED: Everything cooked nice and quickly.

WHAT DIDN’T: The mess.

WHAT DID THE WIFE SAY: She seemed to enjoy everything. It’s the end of the school year, so there seems to be a great deal of chaos at her place of employment.

WILL IT MAKE ANOTHER APPEARANCE: Yes, but with other veggies and without skewers.

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Steakhouse Kebabs
Adapted from Joshua Bousel’s original at Serious Eats

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup Worcestershire sauce
  • 3 tbsp. soy sauce
  • freshly squeezed lemon juice from 1 lemon
  • 1 tbsp. Dijon mustard
  • 3 garlic cloves, minced
  • 2 tsp. dark brown sugar
  • 2 tsp. freshly ground black pepper
  • 1 1/2 lbs. stew beef cubes
  • 8 oz. cremini mushrooms, cleaned
  • 1 large red onion, sliced into 1 1/2-inch cubes (about 3 onion layers each)

If you are using bamboo skewers, soak in cold water for at least 30 minutes before using. If you are using metal skewers, pour a little oil on some paper towels and grease them.

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Add the first eight ingredients to a medium-sized nonreactive mixing bowl. Whisk until thoroughly combined. Place the meat and mushrooms in a large resealable bag and pour the marinade over the top. Seal the bag slowly, gently forcing air out of the bag. Let stand at least 30 minutes.

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Skewer the kebabs, alternating mushrooms, onions and beef, until the ingredients have been exhausted.

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Clean and oil your grill grates, then preheat the grill on high for 15 minutes. Place the skewers on the grill and cook three minutes each side.

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When cooked through, let stand for five minutes to rest. Serve on skewers or in a bowl.

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