Ok, so a bamboo skewer really doesn't count as a stick but you get the idea. I thought it was time I posted a recipe that features some roasted animal flesh. These kebabs have a great middle-eastern flavor, the red wine vinegar helps to tenderize the meat and give it a pungent aroma. The turmeric is responsible for the brilliant orange color of the marinade.
This particular night, I served the kebabs along side brown rice and green beans.
Spiced Sirloin Kebabs
Ideally you would cook these kebabs on an outdoor grill. However, you can also cook them on the stovetop (which is what I do since I don't have a grill). Also avoid frequent rotations, once you put the meat on the grill or rotate it, leave it alone till it's time to turn it again! If you continuously rotate the kebabs, you'll never develop a nice seared crust (that's the tastiest part).
1 1/2 to 2 pounds boneless beef sirloin
3 cloves garlic, minced
2 tsp. paprika
1/2 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil
Special equipment: 4 (12-inch) kebab skewers
Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours (overnight is also ok).
Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving (this allows the meat's juices to redistribute equally).
Courtesy Alton Brown
3 comments:
Now this is one I have to try soon!It looks like you cook these on the stove top whereas Alton uses a grill. Have you ever tried using the oven broiler?
I haven't tried broiling them but I bet that would work equally well. Since my stove runs on gas the broiler is on the very bottom, so I have to get on my hands and knees to use it!
this looks good we will have to put it on our dinner menu list. Do you have any tasty dry rubs that won't burn my pour little irish mouth.
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