Beef Kebabs with Asian Flavors

By á-4922

Ingredients

• Marinade
• 3 tablespoons vegetable oil
• 1 tablespoon toasted sesame oil
• 3 medium cloves garlic, minced
• 1 1/2 teaspoons minced fresh ginger
• 2 tablespoons soy sauce
• 1 teaspoon granulated sugar
• 1/2 teaspoon red pepper flakes
• 2 scallions, 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 vegetable oil
• 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)

Preparation

Step 1

1. For the Marinade: Combine oils, garlic, ginger, soy sauce, sugar, red pepper flakes, scallions, 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. Ignite 1 large chimney (about 6 quarts, or 5 pounds) of charcoal and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill and spread over three-quarters of grill surface. Position grill rack over coals; heat until hot, about 5 minutes. Scrape rack clean with wire brush.
3. For the Fruit and Vegetables: Toss pineapple and peppers with 1 1/2 tablespoons vegetable 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 and following illustrations below, 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 directly over coals, uncovered, until meat is well browned, grill marked, and cooked to medium-rare, about 7 minutes (or about 8 minutes for medium), turning each kabob every 1 3/4 minutes to brown all sides. Transfer kebabs to serving platter, squeeze lemon or lime wedges over kebabs, if desired; serve immediately.