The trick is to smoke the meat and not make the meat smoke
GRILLED BEEF KEBABS WITH LEMON & ROSEMARY MARINADE
Date:April 09, 2011 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.
Grilled Beef Kebabs with Lemon & Rosemary Marinade.
The marinade used lemon zest, rosemary, beef stock, tomato paste, vegetable oil, onion, garlic, sugar, salt & pepper
The marinade ingredients in a bowl ready to be blended with an immersion blender
The finished marinade and was divided for use on the veggies & the meat
For the 2” thick chunks called for in the recipe, I used a 2” thick cowboy rib-eye
The rib-eye was cut into 2” x 2” x 2” cubes
The rib-eye cubes get marinated in the refrigerator for 2 hours
Meanwhile it was time to cut up the green pepper, red onion, red pepper & zucchini
The cut up veggies get tossed in the marinade, get covered & remain out at room temperature
Two hours have passed & it is time to make the kebabs. The meat gets patted dry before skewering
The meat & veggies go onto separate skewers for better temperature control. It’s time to head out to the grill
The skewers grill over direct high heat first & when the beef was done the veggie skewers switch to medium heat to finish
While the beef is resting, tented in foil, the veggies finish up over direct medium heat
The beef has rested, the veggies are in off the grill - time to eat!
The kebabs were served with some Southwestern rice which was a perfect match for the flavors of the kebabs
By having the beef & veggies on separate skewers, everything was done to perfection. The beef was medium rare
As promised the marinade had brought out the natural flavors of the beef which was also nicely seared
This may just be my new go to recipe for traditional made in the USA type kebabs
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
I’ve had this recipe on my todo list for 6 months now and when I finally got around to it, the recipe didn’t disappoint. What first attracted me to it was the massive 2” cubes of beef it used, as opposed to the more common 1 1/2” or 1” cubes. Another attraction was the marinade which was said to have three items intended to bring out the flavor of the beef: beef broth, tomato paste and salt. The recipe had you cook the beef & veggies on their own skewers which I know from past experience results in everything being cooked to their perfect doneness. This recipe certainly didn’t disappoint. The beef was charred nicely on the outside, was tender, moist and juicy on the inside and had wonderful flavor. The veggies were cooked just right and everything went well together. If I am looking to make some traditional kebabs, this may just be my new go to recipe.