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:
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.
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.
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.
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.
Skewer the kebabs, alternating mushrooms, onions and beef, until the ingredients have been exhausted.
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.
When cooked through, let stand for five minutes to rest. Serve on skewers or in a bowl.