GrillAmerican
Grilled beef kebabs
Sirloin cubes, onion, pepper, a hot grate. Do not crowd the skewer or they steam.
Made it?
45 min · 25 min hands-on · pull 135°F · rest 4 min
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- sirloin, 1¼-inch cubes1 1/2 lb
- red onion, chunks1
- bell peppers, chunks2
- oil2 tbsp
- kosher salt2 tsp
- cumin1 tsp
- black pepper1 tsp
Method
- 1
Oil, salt, cumin, pepper on the beef 30 minutes. Skewer meat and veg with air between pieces.
- 2
Hot grate 3–4 minutes a face, four faces. Pull when the cubes are 130–135°F.
- 3
Rest 4. If the veg is shy, it needed its own skewer — beef and onion do not finish together if the pieces are huge.
If you don’t have it
- sirloin → sirloin tip. Keep the same pull. Leaner cooks faster and dries sooner.
- sirloin, 1¼-inch cubes → What you actually have, if it is the same muscle family. Chuck-eye cubes have more fat and forgive a hotter grate.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making mashed potatoes.
Start when the roast has 30 minutes left, or while a steak rests. Russets, salted water, drain hard. Rice or mash. Butter first, then warm cream. Do not put them on the fire — they want a pot.
35 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min