Grilled or Broiled Beef Kebabs


There’s something festive about skewers, and they’re also a smart way to grill.
TIME 45 minutes
MAKES 4 to 6 servings
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon minced garlic
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
Salt and freshly ground black pepper
1 pound button mushrooms
2 large onions, quartered
1½ pounds sirloin steak or roast, cut into 2-inch chunks
2 tablespoons chopped fresh parsley leaves for garnish


Method
1 You’ll need 16 to 24 skewers. If yours are wooden, soak them in warm water while you get everything together. Prepare a grill for indirect cooking so that there are hot coals on half and nothing on the other half. Or turn on the broiler. The heat should be medium-high and the rack about 4 inches from the heat source.

2 Whisk together the oil, lemon juice, vinegar, garlic, thyme, and a sprinkle of salt and pepper in a small bowl. Thread the vegetables and meat separately, using 2 skewers side by side and brush them all with most of the marinade.

3 Put the kebabs over the hot side of the grill or on a rimmed baking sheet under the broiler. The beef will cook faster: Cook, turning when the meat releases from the grill or broiler pan, until each of the 4 sides turns brown, 1 to 3 minutes per side. To avoid overcooking, cut a chunk in half after 5 minutes to see how it’s doing; you want the inside to be pink and the outside nice and crisp. Transfer them to a platter.

4 While the meat cooks, keep an eye on the vegetable kebabs so they don’t burn. Every few minutes, brush them with a little of the remaining marinade and move them to a cooler part of the grill or broiler to prevent them from burning. Keep cooking the vegetable kebabs, turning and moving as necessary, until they begin to brown and become tender, 10 to 15 minutes. As they finish, put them on the platter with the beef. When all the kebabs are cooked, garnish with the parsley and serve.

Tips
  • For a splurge, use tenderloin instead of sirloin—it has a milder flavor and softer texture.
  • Kebabs can be assembled in advance and refrigerated. For best results, bring them to room temperature before cooking.

Variations
  • Other Vegetables to Try: Chunks of tomato, eggplant, and bell pepper are classic. You can also try unexpected kebabs made with cabbage wedges, radishes, or whole small chiles.
  • Other Meats to Try: Lamb or pork shoulder is ideal; both are tender, and their fat gives them great flavor. Lamb leg and pork tenderloin are leaner and will dry out if overcooked; cook them only until pink inside.
  • Fish Kebabs: Cut big chunks—at least 2 inches across. You can use any steak, like salmon, swordfish, or halibut, as well as shrimp or scallops. All cook very quickly, in as little as 3 to 5 minutes total.

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