androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Beef and Tomato Kabobs with Dill Dressing

Jamie Purviance

Fuel Type:
  • People

    Serves 6

  • Prep Time

    30 min.

  • Marinating Time

    30 min. to 4 h

  • Grilling Time

    6 to 8 min.

Ingredients
Instructions

the Ingredients

20151023095353 Row Redmeat 61

Marinade

  • 2 tablespoonsAbreviation fresh lemon juice
  • 2 tablespoonsAbreviation extra-virgin olive oil
  • 1 tablespoonAbreviation minced garlic
  • 2 teaspoonsAbreviation kosher salt
  • 1 teaspoonAbreviation ground cumin
  • 1 teaspoonAbreviation smoked paprika
  • ½ teaspoonAbreviation freshly ground black pepper
  • ½ teaspoonAbreviation ground coriander
  • ½ teaspoonAbreviation fennel seed, crushed
 
  • 910 gramsAbreviation top sirloin, about 3 centimeters thick, trimmed of excess fat, cut into 3-centimeter cubes
  • 455 gramsAbreviation grape tomatoes (about 20 tomatoes)

Dressing

  • 160 millilitersAbreviation plain yogurt or sour cream
  • 3 tablespoonsAbreviation buttermilk
  • 2 tablespoonsAbreviation minced red onion
  • 2 tablespoonsAbreviation finely chopped fresh dill
  • 1 tablespoonAbreviation extra-virgin olive oil
  • 1 tablespoonAbreviation fresh lemon juice
  • 1 small clove garlic, minced or pushed through a press
 
  • 1 head butter lettuce, leaves separated

Special Equipment

  • metal or bamboo skewers

Instructions

  • In a large bowl combine the marinade ingredients. Place the meat cubes in the bowl and turn in the marinade to coat evenly. Allow to stand at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
  • If using bamboo skewers, soak them in water for at least 30 minutes.
  • Prepare the grill for direct cooking over high heat (230º to 290ºC).
  • Thread the meat onto skewers, alternating with the tomatoes.
  • In a bowl whisk the dressing ingredients.
  • Brush the cooking grates clean. Grill the kabobs over direct high heat, with the lid closed, until the meat is cooked to your desired doneness, 6 to 8 minutes for medium rare, turning occasionally. Spread the lettuce leaves on a platter, top with the kabobs, and serve with the dressing.
    Brush the cooking grates clean. Grill the kabobs over high heat, with the lid closed, until the meat is cooked to your desired doneness, 6 to 8 minutes for medium rare, turning occasionally. Spread the lettuce leaves on a platter, top with the kabobs, and serve with the dressing.

More Red Meat recipes

You may also like