Late summer. It’s hot, it’s busy with vacations, wrangling the garden, social engagements, maybe even work. You need something easy to grill! We sell handy, one pound packages of our beef kebab/skewer cubes, ready to be marinated and spiked for easy cooking. They’re tender and evenly cut, each package meant to be enough for two servings.
So! Round yourself up some excellent veg from your favorite local farm and get cooking! We used small potatoes, spring onions, zucchini/summer squash and bell pepper. The gas grill used here is known to be hotter in the back and cooler in the front, so these skewers are balanced accordingly with sturdier veg like onions on the hotter area and peppers on the cooler. Know your grill.
Lemon Rosemary Marinated Beef Kebabs (4 servings)
Adapted from The Cook’s Illustrated Cookbook: “Grilled beef kebabs with lemon and rosemary marinade”
- 1 onion, chopped
- 1/3 cup beef broth (see our bone broth recipe here!), or veg broth, chicken, or you probably could skip if necessary
- 1/3 cup olive oil
- garlic cloves, equivalent of 6 medium
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons grated lemon zest (about 1 lemon)
- 2 teaspoons salt
- 1 1/2 teaspoons sugar
- 3/4 teaspoon pepper (just grind maybe 5 times)
- 2 lbs Smith Meadows beef kebab cubes
- Local, sustainably grown summer veg! However much you want to eat. 2 zucchini, 2 potatoes, a pepper, 1 onion shown here.
- The aforementioned marinade
- Process all marinade ingredients in a food processor or blender until smooth. Or chop very fine and shake like heck in a mason jar! I used the small food processor attachment on my immersion blender.
- Place marinade and beef cubes in a bowl that has a lid, toss with a spoon or spatula to coat. Refrigerate at least 1-2 hours, tossing a couple times.
- Chop all your vegetables as you like them for skewers- See photos for reference but think two-bite sized chunks. Halve the zucchini, then slice in 1 inch pieces. Quarter onions. Toss in a separate bowl with olive oil, freshly ground pepper and salt to taste. Let steep about 30 min.
- Take beef out of the fridge and thread onto skewers, fairly snuggly spaced (again, see photos for reference). Try to swipe up some of the marinade as you take them out of the bowl. Keep the skewers on a plate to take to the grill and let them come to room temperature. Reserve the extra marinade!
- Repeat skewering process with vegetables on separate skewers.
- Heat up the grill! Oil the grate. Make yourself hot and medium zones however is appropriate for your gas/charcoal grill.
- Pour remaining marinade into a cast iron or other pan on the stovetop and cook down into a gravy. Pour into a gravy boat or pitcher to pass around the table with the meal.
- Place beef over the hotter area of your grill. Place vegetable skewers in the cooler zone. Cook, turning every 4 minutes until beef registers 120 degrees F for medium rare (our recommendation), about ten minutes. Remove beef from the grill and tent with foil. Continue cooking veg for 5 min more or until done.
- Slide the beef and veg off their respective skewers back into clean bowls and distribute to plates, or serve on the skewers!