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shish kebabs and grilled vegetables on a plate with text overlay "beef shish kebabs"

Recipe

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Ingredients
 

  • 2.5 - 3 pound chuck roast
  • 1 medium onion (cut into big chunks)
  • 1 cup plain yogurt
  • ½ cup olive oil
  • 2 teaspoons dried mint (or 1 tablespoon fresh)
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper flakes (more or less to taste - optional)

Instructions
 

  • Cut meat into equal cubes approximately 2 inches thick, removing connective tissue as much as possible. 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 at least ¼ 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 5-10 minutes before serving.