Texarkana, TX 85° Mon H 85° L 71° Tue H 81° L 70° Wed H 87° L 73° Weather Sponsored By:

Grilled beef skewers get even better with a robust marinade

Grilled beef skewers get even better with a robust marinade

June 12th, 2018 by America's Test Kitchen in Features
This undated photo provided by America's Test Kitchen in May 2018 shows grilled beef kabobs in Brookline, Mass. This recipe appears in the "The Complete Mediterranean Cookbook." (Carl Tremblay/America's Test Kitchen via AP)

Well-marbled steak tips, with their beefy flavor and tender texture, proved the best choice for our grilled beef kebabs.

We created a robust marinade using several key elements: Beef broth and tomato paste added rich, umami tones, salt helped brine the meat and keep it moist, a bit of sugar helped with caramelization, and rosemary and lemon zest added bright aromas. (For a spicy North African variation, we used cilantro, paprika, cumin and cayenne.)

We cut the meat into large pieces and packed it tightly onto the skewers to help keep it moist and tender while grilling and also patted it dry to help prevent steaming. We paired our beef with a trio of firm and flavorful vegetables that came into their own when grilled: peppers, red onions and zucchini.

If you can't find sirloin steak tips, sometimes labeled "flap meat," substitute 2 pounds of blade steak (if using, cut each steak in half to remove the gristle). You will need six 12-inch metal skewers for this recipe. If you have long, thin pieces of meat, roll or fold them into approximate 2-inch cubes before skewering.



Servings: 4-6

Start to finish: 1 hour and 15 minutes, plus 1 hour to marinate


1 onion, chopped

1/3 cup beef broth

1/3 cup extra-virgin olive oil

3 tablespoons tomato paste

6 garlic cloves, chopped

2 tablespoons chopped fresh rosemary

2 teaspoons grated lemon zest

2 teaspoons salt

1 1/2 teaspoons sugar

3/4 teaspoon pepper


1 1/2 pounds sirloin steak tips, trimmed and cut into 2-inch pieces

2 zucchini or yellow summer squash, halved lengthwise and sliced 1 inch thick

2 red or green bell peppers, stemmed, seeded, and cut into 1 1/2-inch pieces

2 red onions, cut into 1-inch pieces, 3 layers thick

For the marinade, process all ingredients in blender until smooth, about 45 seconds, scraping down sides of blender jar as needed. Transfer 3/4 cup marinade to large bowl and set aside.

For the beef and vegetables, place remaining marinade and beef in 1-gallon zipper-lock bag and toss to coat. Press out as much air as possible and seal bag. Refrigerate for at least 1 hour or up to 2 hours, flipping bag every 30 minutes.

Add zucchini, bell peppers and onions to bowl with reserved marinade and toss to coat. Cover and let sit at room temperature for at least 30 minutes.

Remove beef from bag and pat dry with paper towels. Thread beef tightly onto two 12-inch metal skewers. In alternating pattern of zucchini, bell pepper and onion, thread vegetables onto four 12-inch metal skewers.

  •     For a charcoal grill: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over center of grill, leaving 2-inch gap between grill wall and charcoal. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  •     For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-low.

Clean and oil cooking grate. Place beef skewers on grill (directly over coals if using charcoal or over hotter side of grill if using gas). Place vegetable skewers on grill (near edge of coals but still over coals if using charcoal or on cooler side of grill if using gas). Cook (covered if using gas), turning skewers every 3 to 4 minutes, until beef is well browned and registers 120 F to 125 F (for medium-rare), 12 to 16 minutes. Transfer beef skewers to serving platter, tent loosely with aluminum foil, and let rest while finishing vegetables.

Continue to cook vegetable skewers until tender and lightly charred, about 5 minutes; transfer to platter. Using tongs, slide beef and vegetables off skewers onto platter. Serve.


Nutrition information per serving: 260 calories; 110 calories from fat; 12 g fat (3 g saturated; 0 g trans fats); 67 mg cholesterol; 462 mg sodium; 11 g carbohydrate; 2 g fiber; 6 g sugar; 26 g protein.


For more recipes, cooking tips and ingredient and product reviews, visit americastestkitchen.com. Find more recipes like Grilled Beef Kebabs with Lemon and Rosemary Marinade in "The Complete Mediterranean Cookbook."

Getting Started/Comments Policy

Getting started

  1. 1. If you frequently comment on news websites then you may already have a Disqus account. If so, click the "Login" button at the top right of the comment widget and choose whether you'd rather log in with Facebook, Twitter, Google, or a Disqus account.
  2. 2. If you've forgotten your password, Disqus will email you a link that will allow you to create a new one. Easy!
  3. 3. If you're not a member yet, Disqus will go ahead and register you. It's seamless and takes about 10 seconds.
  4. 4. To register, either go through the login process or just click in the box that says "join the discussion," type your comment, and either choose a social media platform to log you in or create a Disqus account with your email address.
  5. 5. If you use Twitter, Facebook or Google to log in, you will need to stay logged into that platform in order to comment. If you create a Disqus account instead, you'll need to remember your Disqus password. Either way, you can change your display name if you'd rather not show off your real name.
  6. 6. Don't be a huge jerk or do anything illegal, and you'll be fine.

Texarkana Gazette Comments Policy

The Texarkana Gazette web sites include interactive areas in which users can express opinions and share ideas and information. We cannot and do not monitor all of the material submitted to the website. Additionally, we do not control, and are not responsible for, content submitted by users. By using the web sites, you may be exposed to content that you may find offensive, indecent, inaccurate, misleading, or otherwise objectionable. You agree that you must evaluate, and bear all risks associated with, the use of the Gazette web sites and any content on the Gazette web sites, including, but not limited to, whether you should rely on such content. Notwithstanding the foregoing, you acknowledge that we shall have the right (but not the obligation) to review any content that you have submitted to the Gazette, and to reject, delete, disable, or remove any content that we determine, in our sole discretion, (a) does not comply with the terms and conditions of this agreement; (b) might violate any law, infringe upon the rights of third parties, or subject us to liability for any reason; or (c) might adversely affect our public image, reputation or goodwill. Moreover, we reserve the right to reject, delete, disable, or remove any content at any time, for the reasons set forth above, for any other reason, or for no reason. If you believe that any content on any of the Gazette web sites infringes upon any copyrights that you own, please contact us pursuant to the procedures outlined in the Digital Millennium Copyright Act (Title 17 U.S.C. § 512) at the following address:

Copyright Agent
The Texarkana Gazette
15 Pine Street
Texarkana, TX 75501
Phone: 903-794-3311
Email: webeditor@texarkanagazette.com