Simple Beef Shish Kebabs made tender and flavorful with a yogurt onion marinade.
This is a refresh of a recipe I made several years ago. The first time I made it I was able to hide the marinade from my crew.
Unfortunately, my husband saw the yogurt on the counter this time around and asked in a horrified voice, “You aren’t going to make it with yogurt are you? He’ll never eat it.” Well, Mr. Negative was wrong, our picky eater devoured them mostly because he didn’t know what was in the marinade.
Yogurt is mildly acidic and does an amazing job of tenderizing the somewhat tough chuck roast. The amount of onion may also seem excessive, but when you blend it all together the flavor is amazing.
Be sure to remove the tough connective tissue when making your chunks, because the yogurt isn’t going to do anything to soften that. You also want to remove them from the grill when still medium rare and let them finish cooking under a tent of foil. Overcooking these will make them tough.
You might notice that there are no vegetables on my shish kebabs. This is a conscious choice.
Instead I put them on separate skewers because they do not cook at the same pace at the meat. You end up with charred unrecognizable peppers and onions while the tomatoes drop off the skewer onto the grill and the meat and zucchini are still raw. I group things that cook for the same length of time on the same skewer so I can put them where I want on the grill for as long as they need.
Or skip the veggie kebabs and serve it with a nice Mediterranean style salad like:
Simple Beef Shish Kebab
- 2.5 – 3 lb chuck roast
- 1 medium onion (cut into big chunks)
- 1 cup plain yogurt
- 1/2 cup olive oil
- 2 teaspoons dried mint (or 1 tablespoon fresh)
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes (more or less to taste – optional)
- Cut meat into equal cubes approximately 2 inches thick. Put into a gallon size zip to lock bag.
- Combine all other ingredients in a blender or food processor and puree until smooth. Pour marinade into bag with meat. Place in refrigerator for at least 1-2 hours before cooking – longer is better.
- 30 minutes before grilling, remove meat from refrigerator, soak skewers in water (if using bamboo ones, not needed if metal), and preheat grill.
- Place meat on skewers, trying to keep equal size pieces on each skewer. Leave about 1/4 inch between pieces.
- Grill 3-4 minutes a side until cooked. Remove them when a test piece is still slightly pink in the middle, over cooking will make them tough. Place on a plate and make a tent with foil to cover them for 5 minutes.
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