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I've been working my way through the Best Recipe Cookbook (Grill Version). In the Kabob section they recommend a cut of beef I'd never heard of before- Top Blade. So, I went out and bought some last weekend. There was a little work to cut the top blade meat into beef cubes, but Wow! I've never tasted such tender beef kabobs. Since grilling season is upon us, I thought I'd share an excellent experience. Try it with some baby 'bellas, vidalia, red peppers, etc. and your fav marinade: a very red-friendly, Summertime alternative.
Original Post
love kebabs. pork, beef and LAMB especially. in my circles we call it chachlik though, and while beef is... well, how can you go wrong with beef Confused lamb is my absolute favorite.
we used to marinated the chunks in red wine and olive oil with onions, mint and other herbs, overnight works best. and oh, mama!!!!
and you MUST grill them over open fire, prefferably in the pit that's been on since morning.

Free Lynndie England!
I prefer marinated filet mignon. Yes, it's relatively expensive, but what I do is to buy a whole trimmed filet mignon. I used to cut it up myself, but found the butcher can do it better than I can. I get 2 inch thick steaks for filet mignon aux poivres or bacon wrapped filets on the grill with Bearnaise Sauce. I take the less desireable pieces and cut them into cubes, marinate them, then skewer them with vegetables for shish kebab.

Just an aside here about your skewers. You want them oblong in cross-section, preferably rectangular. That way you can rotate them without the contents slipping. If you have round skewers, to alleviate the problem consider using two of them for each shish kebab.

Just one more sip.
My favorite cut of meat for kabobs still goes BAAAAAAAAA!

There is nothing like a leg of lamb marinated in oilive oil, lemon juice, mint and a little rosemary, cut into cubes, skewered with peppers and sweet onions, and cooked over a grill scented with fresh oregano (or marjoram) and rosemary. Sometimes I serve these over a few chic peas sauteed in olive oil, lemon juice, and paprika.


"What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields

since you like lamb kebabs (the authentic kebabs IMO), try this marinade:

1 can diced tomatoes
1 onion, chopped
4 - 5 garlic cloves, coarsely chopped
1/2 cup olive oil
juice of 1 lemon
1/4 cup finely chopped parsley
1 Tbsp dried oregano, (preferably greek/turkish, it does taste different)
salt and pepper to taste

Put everything in the food processor except the oregano and parsley. Blend until you have a liquid marinade with very finely chopped pieces of onion. Add oregano and parsley.

Marinade the kebabs for a few hours or overnight, then grill. You may have to add more salt and pepper during the grilling.

This marinade works well with pork tenderloin and chicken breast also.


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