Grilled Beef Kebabs with Lots of Vegetables

Name: Grilled Beef Kebabs with Lots of Vegetables
Total time: 45 min
Ingredients: 3 tablespoons olive oil; 2 tablespoons fresh lime juice; 1 tablespoon soy sauce; Salt and pepper; 2 tablespoons chopped fresh cilantro leaves, plus more for garnish; 1 tablespoon minced garlic; 4 onions, quartered; 2 bell peppers (any color except green), cored, seeded, and cut into 1 1/2-inch chunks; 16 small button mushrooms, trimmed but left whole; 1 pound cherry tomatoes; 1 1/2 pounds beef sirloin, cut into 1 1/2- to 2-inch chunks; Fresh Tomato Salsa (optional)

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Makes 4 to 6 servings 1x

Time 45 minutes

Units Scale

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon soy sauce
Salt and pepper
2 tablespoons chopped fresh cilantro leaves, plus more for garnish
1 tablespoon minced garlic
4 onions, quartered
2 bell peppers (any color except green), cored, seeded, and cut into 1 1/2-inch chunks
16 small button mushrooms, trimmed but left whole
1 pound cherry tomatoes
1 1/2 pounds beef sirloin, cut into 1 1/2- to 2-inch chunks
Fresh Tomato Salsa (optional)

Instructions

If you’re using wooden skewers, soak them in warm water for about 30 minutes. Combine the oil, lime juice, soy, salt and pepper, cilantro, and garlic in a large bowl; pour about half of the marinade into a medium bowl. Toss the vegetables in the marinade in the large bowl and the meat in the other bowl; let them sit while the fire is getting ready.
Prepare a charcoal or gas grill for hot indirect cooking; make sure the grates are clean. Thread the vegetables and meat on separate skewers, leaving a little space between pieces.
Start the vegetables first on the cooler part of the grill. Cover and cook, turning once or twice until they begin to brown and become tender, 10 to 15 minutes. Then put the meat over the hottest part of the fire. Cover and cook until the meat browns and releases easily, about 2 minutes, then turn and repeat with the other side, careful not to overcook (cut into a couple of chunks after 5 minutes to see how they’re doing).
Transfer the meat skewers to a platter as they’re ready. If you like, move the vegetable kebabs directly over the fire to char in places; transfer to the platter when done. Serve the kebabs hot or at room temperature, on the skewers or slide the food off onto the platter. Pass the salsa on the side if you like.

– Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition

Recipe variations

Roasted Beef Kebabs
When I can’t grill, I prefer the even cooking—and less fuss—of a hot oven for kebabs. Heat the oven to 450°F and grease 2 rimmed baking sheets with some olive oil. Divide the kebabs among the pans and roast, turning them once or twice, until they’re browned and as done as you like, 15 to 20 minutes. Remove them from the pan as they finish.