The trick is to smoke the meat and not make the meat smoke
GREAT GRILLED BEEF KEBABS
Date:May 28, 2013 Favorite:Kebabs Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The finished marinade after being pureed with an immersion blender.
The recipe called for 2" cubes of beef sirloin tip. My butcher cut two strips for me so I could get the thickest piece possible, but he told me they never see that cut of meat that thick. Odd.
The beef was cut into 2"x2" pieces.
The beef & the marinade were placed into a 1 gallon Ziploc freezer bag which went into the firdge for an hour minimum. I ended up doing it for 90 minutes.
Some of the marinade was reserved for use with the veggies, which were: sweet onions, zucchini & red bell peppers.
The veggies are cut to size. I had to use toothpicks temporarily to hold the onion chunks together.
The veggies were coated in the marinade & were set out at room temperature for at least 30 minutes.
The cubed sirloin tips have marinaded for 90 minutes. I probably should have done a better job patting them dry. The first side I cooked on the grill blackened almost totally which I think may be the sugar in the leftover marinade burning.
The beef & veggies are on their own separate skewers.
Everything is out at the Egg. It is stabilized at 525 and it has been fitted out with the cast iron grill grate (wide bar side facing up) & the half moon raised grill grid for cooking the veggie skewers indirectly.
The skewers are on the grill. They cooked for 3-4 minutes per side according to the recipe. After the first side I reduced the time from the high end of the range, 4 minutes, down to 3 minutes.
The beef is done & will be taken to the Kitchen & tented with foil for an additional 5 minutes while the veggies finish cooking.
The veggies are done after an additional 5 minutes of grill time. This was as per the recipe & was just about perfect. Next time I might give them another minute to see how it comes out.
Time to eat!! The kebabs were served with some Sothwestern rice.
The beef had a wonderful beefy & smokey flavor. The onions & peppers were coked perfectly, while the zucchini MAY have benfitted from an extra minute of grill time.
These were some of the best kebabs I've ever made. I can't wait to make a few minor tweaks & make them again.
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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.