One nice thing about chunking beef and cooking it on skewers is that you can ask how your guests like their meat cooked, then stage your skewers on the grill to serve up just the right degree of doneness. Well done? Put those babies on first. Add the medium well ones next, and so on, until you get to my husband’s preference, which is beef that is barely introduced to the fire. With skewers like these, it’s easy to take note of what’s what.
- Top sirloin or round steak, cut into 1 1/2 inch chunks
- Teriyaki marinade
- Minced shallots or red onion
Directions: Plan ahead, if possible. Chunk your meat the day before you plan to cook it, and throw it a baggie with the marinade and onion or shallots so that it can marinate a full 24 hours before cooking. If you can’t let it marinate at least 4 hours, do something else with your meat. Kabobs are not in your (near) future.
Fire up your grill to about 400 degrees. Thread the meat onto the skewers. Stage your cooking as described above. Cook the meat anywhere from 5 to 15 minutes, depending upon desired degree of doneness.
Be sure you either throw away the used marinade, or cook it in a saucepan, if you intend to use it as a dipping sauce. It’s not nice to serve something that was used to soak raw meat in.
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