(Photo: My Recipes)
The weather's warming, and we're just about to get to grilling season. One incredibly popular food to cook over a grill is the classic Kebab: skewered meat and vegetables. For the best possible kebabs, there are a few tips that should be followed.
Use good, marbled meats. Loose grained meats like stea tips are best while other marbled meats including blade steak are also passable. Cut them thick into two inch chunks to keep the best flavor and tenderness.
Another fantastic tip is to keep the meat and veggies on separate skewers. This allows the meat and vegetables to receive different amounts of heat, so you won't end up with either burned vegetables or underdone meat. Some people suggest cooking the meat and veggies at different times, but that isn't always necessary. Take advantage of the nature of a grill by putting the meat at the center for the most direct heat, and the vegetable skewers on the side for indirect heat. If you're using a charcoal grill this can be accomplished with 7 quarts of charcoal spread in the center to concentrate the heat for the meat.
For a delicious marinade use tomato paste and beef broth as the base. Just put 1/3 cup of the beef broth and 3 tablespoons tomato paste in a blender with your other ingredients. A good example is adding a chopped medium onion, six garlic cloves chopped, two teaspoons grated lemon zest, two tablespoons chopped fresh rosemary, 1/3 cup vegetable oil, two teaspoons sald, 1-1/2 teaspoons sugar, and 3/4 teaspoon of black pepper. Let the beef marinate in about a quarter of the concoction for between one and two hours, tossing it every thirdy minutes. The majority of the marinade should be used for the vegetables which are good marinating for 30 minutes at room temperature.
Serve the kebabs off the skewer on a serving plate, and you're good to go!