Grilled Beef and Chicken Kabobs

It was warm enough over the weekend that we could finally sit out on our deck. To celebrate, I made up these Mediterranean-ish kabobs. Marinating the meat overnight not only added a ton of flavor, but helped to keep it moist and tender despite the high grill temps and short cooking times.

Step 1 – Get Everything Marinating

Beef Kabobs

1 1/2 pounds beef sirloin, cut into large cubes
1/4 cup flat-leaf parsley leaves
4 cloves garlic
1 teaspoon dried rosemary
1  teaspoon dried oregano (Turkish if you can get it)
1/4 cup olive oil
Juice of 1 lemon (about 3 tablespoons)
2 teaspoons kosher salt

Put the garlic and salt in a food processor and give it a spin until the garlic is minced. Add the parsley, rosemary, oregano, oil, and lemon juice. Process until well-mixed.

Put the steak in a zip-top bag and cover with the marinade. Toss to coat. Squeeze the air out of the bag, seal it, and put it in the fridge to marinate for at least 4 hours, overnight is better.

Chicken Kabobs

1 1/2 pounds boneless, skinless chicken breast, cut into large cubes
1 cup plain Greek yogurt (full fat)
1 tablespoon Aleppo pepper (or 2 teaspoons dried crushed red pepper plus 1 teaspoon Hungarian sweet paprika)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano (Turkish if you can get it)

In a small bowl, combine yogurt, Aleppo pepper, salt, black pepper, and oregano. Put the chicken in a zip-top bag and cover with the yogurt mixture. Toss to coat. Squeeze the air out of the bag, seal it, and put it in the fridge to marinate for at least 4 hours, overnight is better.

Step 2 – Make the Tzatziki

Tzatziki

1 cup plain Greek yogurt (full fat)
2 tablespoons feta cheese (crumbled)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano (again, Turkish if you can get it)
1 teaspoon kosher salt
2 teaspoons mint, finely chopped
1 small cucumber, peeled and grated

Combine every thing in a small bowl. Cover and refrigerate overnight.

Step 3 – The Cook

Veggies (and Fruit)

3 bell peppers (red, yellow, and green), chopped into 1  1/2 inch pieces
8 ounces fresh mushrooms
1 large yellow onion, sliced
1/2 cup dried apricots
1/2 cup dried plums
1/2 dried cherries
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1 teaspoon garam masala

When you are ready to grill, toss the veggies and dried fruit  together with the oil, vinegar, salt, and garam masala in a large bowl. Let sit while you bring the grill up to temperature.

You’ll need 8 to 10 bamboo skewers. Soak them in water for at least an hour.

Set the grill up for a direct cook over very hot (500°F +) heat.

Using a veggie basket, grill the veggies and fruit (stirring often) until the peppers soften and everything gets a little char on them, about 10 minutes. Remove the veggies to a bowl and keep warm.

Remove the meat from their respective marinades and thread onto skewers (the flat ones work great as they keep the meat from spinning around).  Grill the chicken about 6 minutes per side. Grill the beef for about 3 minutes per side. In both cases you’re looking for some crispy bits on the outside without overcooking the meat.

When the meat is done, remove from the grill and let rest for about 5 minutes. Then remove the meat from the skewers, toss with the veggies, and serve over a rice pilaf with a dollop of the tzatziki.

The Verdict:
I really liked the way the flavors of these individual dishes complimented each other – juicy bites of charred-yet-succulent meat, sweet and savory veggies, tangy and refreshing tzatziki, and the rich blend of herbs and spices bringing it all together. It was a little United Nations on a stick.