The trick is to smoke the meat and not make the meat smoke

GREAT GRILLED BEEF KEBABS

  Date: May 28, 2013
  Favorite: Kebabs
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This updated Cook's Illustrated take on the perfect kebabs presented an interesting challenge as the owner of of a Large BGE. The recipe called for the meat and veggies to be grilled on separate skewers for the best results. This was nothing new to me, but what was new is the veggies were supposed to be grilled indirectly. A simultaneous two zone fire on a stock BGE is not easily done. Where I have two LBGE's I could have done a two Egg fire, but I tried using my half moon raised grill grid to give me direct & indirect. It worked and worked well, but I will be investigating other potential solutions going forward.

The other interesting thing to me was these were the best kebabs I have made to date, despite a few things I need to do a little better. I think I must attribute some of the improvement to cooking these on a charcoal grill. Now I try not to be a charcoal snob after using a gas grill happily for most of my grilling life. But the distinction I always made was for relatively short cooks you couldn't really notice a difference between items grilled over charcoal vs. gas. I am guessing these kebabs were cooked just long enough that the difference was able to be discerned. The meat actually had a little smoke ring, something I've never seen on a gas grilled kebab. I will let the pictures tell the rest of the story from here.
Recipe Source:
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Americas Hometown Favorites

Cook's Illustrated Summer Grilling Guide 2013:

Great Grilled Beef Kebabs - Page 38
Grill:
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Big Green Egg

Direct & Indirect Grilled:

Using BigGreen Egg Kamado Cooker
Gear:
  • SR 5/8" Metal Skewers
  • BGE Cast Iron Grill Grid
  • BGE Half Moon Raised Grill Grid
  • Wicked Good Weekend Warrior Lump Charcoal