Grilled Beef Kebabs

By RoketJSquerl

Our favorite cut of beef for kebabs is top blade steak (known sometimes as blade or flatiron steak), but you can also use top sirloin. If you do, ask the butcher to cut the top sirloin steak between 1 and 1 1/4 inches thick (most packaged sirloin steaks are thinner). If desired, add 2 teaspoons minced fresh rosemary, thyme, basil, or oregano to the garlic and oil mixture for this marinade. For maximum efficiency, prepare the fruit and vegetables while the meat is marinating.

Ingredients

• Marinade:
• 1/4 Cup Extra-virgin Olive Oil
• 3 Medium Cloves Garlic, minced
• 3/4 Teaspoon Table Salt
• 1/2 Teaspoon Ground Black Pepper
• 2 Pounds Blade Steaks (about 4 to 5 Steaks), trimmed of fat and prepared according to illustrations below
• Fruit and Vegetables:
• 1 Large Pineapple (about 3 1/2 Pounds), peeled, ends trimmed, halved lengthwise, core removed, and each piece cut into six chunks (see illustrations below)
• 1 Medium Red Bell Pepper (about 5 1/2 Ounces), halved, cored, and each half cut into 9 chunks (see illustrations below)
• 1 Medium Yellow Bell Pepper (about 5 1/2 Ounces), halved, cored, and each half cut into 9 chunks
• 2 Tablespoons Extra-virgin Olive Oil
• Table salt and ground black pepper
• 1 Large Red Onion, ends trimmed, peeled, halved lengthwise, core discarded, each half cut into four pieces, and each piece cut crosswise into thirds (see illustrations below)
• Lemon Wedges or Lime Wedges for Serving (optional)

Details

Servings 4

Preparation

Step 1

1. For the Marinade: Combine oil, garlic, salt, and pepper in large bowl. Add steak cubes and toss to coat evenly. Cover and refrigerate until fully seasoned, at least one hour or up to 24 hours. 2. Turn all burners on grill to high, close lid, and heat grill until hot, 10 to 15 minutes. 3. For the Fruit and Vegetables:Toss pineapple and peppers with 1 1/2 tablespoons olive oil in medium bowl and season with salt and pepper. Brush onions with remaining oil and season with salt and pepper. Using eight 12-inch metal skewers, thread each skewer with a pineapple piece, a stack of onion, a cube of meat (skewering as if it were an uncut cube), and one piece of each kind of pepper, and then repeat this sequence two more times. Brush any oil remaining in bowl over skewers. 4. Grill kebabs,covered, until meat is well browned, grill marked, and cooked to medium-rare, about 8 minutes (or about 9 minutes for medium), turning each kabob every 2 minutes to brown all sides. Transfer kebabs to serving platter, squeeze lemon or lime wedges over kebabs, if desired; serve immediately.