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

GRILLED BEEF KEBABS WITH LEMON & ROSEMARY MARINADE

  Date: April 09, 2011
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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.
Recipe Source:
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Americas Hometown Favorites

Cook's Illustrated Summer Grilling Guide 2011:

Great Grilled Beef Kebabs - Page 52
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 5/8” Metal Skewers