How delicious did my guys think these Simple Beef Shish Kebabs were? Not only did they eat them, they complimented me! UNPROMPTED!
If you tell them I marinated them in yogurt and onions, I will disavow any knowledge of those facts. They loved them, but I would have had a full fledged riot on my hands if they knew THAT.
Little do they know that yogurt is mildly acidic and does a great job of tenderizing the usually tough chuck roast. 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 be disappointed to see the skewers above are only meat with nary a vegetable in sight. It wasn’t just because of the potential snub factor: “Ew! Grilled tomatoes?!” “This piece has bell pepper cooties on it.” “I can still taste the zucchini on it.” Oh, how I love my picky eaters.
Actually, I find it easier to cook the vegetables 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.
These would be great for a weeknight. Just blend up the marinade in the morning and toss it in the fridge to quickly grill up when you get home. I didn’t think of it when I made them, but these would be awesome with some Grilled Bread if you have the time.
Simple Beef Shish Kebabs - chuck roast marinated in yogurt, onions and mint quickly grilled for maximum flavor and moisture. (Sis kebap Shish Kabobs) #beefskewers #grillingrecipes #mediterraneanfood #thatrecipeblog
- 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.
adapted from In the Kitchen with April
Until next time, happy eating.