Beef and Vegetable Kebabs
Leathery, blackened beef and bland, raw vegetables are common issues with beef and vegetable kebabs. We set out to save this recipe and found that with little fuss-and minimal expense-these kebabs come off the grill nicely charred, juicy, and full of flavor.
Why This Recipe Works
When developing our recipe for Beef and Vegetable Kebabs, we tested different cuts of meat and chose inexpensive steak tips for their beefy flavor as well as their superior texture. To keep the steak tips juicy without masking their beefy flavor, we made a simple marinade of soy sauce, olive oil, garlic, and black pepper and poked the meat with a fork to allow the marinade to penetrate deeply. Switching from the standard hot fire to a medium fire gave the meat a substantial char while allowing it to cook through evenly. To punch up the flavor of the vegetables, we microwaved them right in the bowl with the marinade for a few minutes. This also helped them cook faster on the grill.
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