Tag Archives: grilled vegetables

Marinated Beef Kebabs and Veggie Skewers

The beauty of this marinade recipe is that it is used for both the meat and vegetable skewers. We almost always thread the meat on separate skewers from the vegetables because the cooking times are so drastically different. The veggies will take about 20 minutes, while the beef is done in 5-8 minutes, depending on your preference.

And while you can get away with only marinating the meat for one hour (that’s the time limit for your veggies), the flavor penetrates the beef at a much more satisfying taste if you leave it in a ziploc overnight—or say, at least 8 hours.

If you’re not counting carbs, tri-colored couscous makes a fine dining companion for the skewers of meat and vegetables. Make it with beef bullion instead of water for an even beefier taste!

Marinated Beef Kebabs and Veggie Skewers

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lbs. top sirloin beef, cut into 1 1/2″ cubes
  • 1 red or yellow bell pepper (or 1/2 of each), cut into 1 1/2″ chunks
  • 1 onion, peeled with root intact, cut into 8 wedges
  • 1 medium zucchini, cut into 1″-thick rounds
  • 12 large button mushrooms, stems removed

MARINADE

  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 1/4 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 Tbsp. garlic powder
  • 1 Tbsp. dried oregano
  • 1 tsp. black pepper
  • 1/2 tsp. salt
  • Sriracha, a few dashes to taste

Directions

  1. Mix all marinade ingredients together in a medium bowl, then divide into two ziploc gallon-sized bags.
  2. Add the chunks of beef to one bag, seal and refrigerate overnight. Reserve the other bagged marinade for the veggies, store in refrigerator until ready to use.
  3. One hour before preheating grill, put cut vegetables into remaining marinade. If using wooden skewers, soak in water for one hour.
  4. Preheat grill to high on all burners.
  5. Thread beef chunks onto 3-4 skewers. Alternate the vegetables on 4 skewers. Place all skewers on a large rimmed baking sheet. Reserve leftover marinade for basting purposes.
  6. Grill the veggie skewers for 15 minutes, turning and basting occasionally with leftover marinade. Leave on grill until meat is done, continuing to baste with marinade.
  7. Now place beef kebabs on grill, turning and basting occasionally. With an instant-read thermometer, check after 4 minutes for doneness. Ours were perfectly medium-rare after only 4 1/2 minutes!
  8. Remove skewers from grill to baking sheet and cover loosely with foil for 5 minutes allowing the juices to redistribute.
  9. The meat can be removed from skewers onto a platter and passed around the table, while each diner gets one skewer of vegetables.

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Grilled Beef Kebabs and Veggie Skewers with Aromatic Couscous

Here’s a typical meal for outdoor grilling with a couscous side dish made on the stovetop while the meat and vegetables are getting happy. If you are not a red meat eater, you can always switch out the beef for boneless, skinless chicken pieces. The dry-rub will work just as well on poultry.

The beef kebabs were 2″ cubes cut down from a 2-lb. top sirloin. The meat was tossed in a dry rub of ground up 1 Tbsp. mustard seed, 1 1⁄2 tsp. black peppercorns, 1 Tbsp. fresh rosemary and 1 tsp. kosher salt; then divided onto four metal skewers and put in the refrigerator, uncovered for eight hours.

It is best to use long metal skewers. If all you have are the wooden ones, make sure to soak them in water for an hour, and you may have to use several more because they are typically shorter than their metal counterparts.

Veggie skewers are a particular favorite of ours especially during the warmer months when we can grill outside. While the cocktail tomatoes (1 lb.) and mushroom caps (12 oz.) are left whole, the bell peppers (1 red, 1 yellow) are cut into 2″ pieces, and the 2 red onions into 8 wedges each, with the root end intact. Make the marinade with 2⁄3 cup olive oil, 1 tsp. salt, 1/2 tsp. black pepper, 2 crushed garlic cloves and 1 Tbsp. fresh oregano snipped from the garden.

Place the tomatoes and mushrooms in one ziploc, the onion and bell pepper in another, and divide the oil mixture between the two bags. Let marinate at least one hour, up to eight hours, turning each bag a couple of times.

While the grill is warming up—direct heat on one side, indirect on the other—skewer the veggies. Alternate the cocktail tomatoes and mushroom caps on three skewers; then the bell pepper and red onion on another 3 skewers. If you have any random veggies leftover, slide them onto a final skewer.

Put on direct heat side of grill for about 20 minutes, flipping once to char both sides, keeping the lid closed in between. The tomato skewers will get done first so move them over to the indirect heat side of grill. When the onion skewers are nicely charred, pile them up with the tomato skewers and now place the meat skewers on the direct heat and close the lid. The meat is medium-rare when it registers 125° with an instant-read thermometer, about 10-12 minutes.

Originally from Cook’s Illustrated, the couscous recipe called for three tablespoons of raisins, which we omitted. But curry powder, lime juice, and mint lent depth and brightness to the dish. All said and done, it takes about 15 minutes to make.

Aromatic Couscous

  • Servings: 2
  • Difficulty: easy
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Aromatic Couscous

Ingredients

  • 1 Tbsp. extra-virgin olive oil
  • 1 medium shallot, minced (about 3 Tbsp.)
  • 1 small clove garlic, minced (about 1/2 tsp.)
  • ½ tsp. curry powder
  • ¾ cup low-sodium chicken broth
  • ½ cup plain or tri-colored couscous
  • 2 Tbsp. minced fresh mint, cilantro or parsley
  • 1 ½ tsp. fresh lime juice

Directions

  1. Heat the oil in small saucepan over medium-high heat. Add the shallots and cook until softened, about 4 minutes.
  2. Stir in the garlic and curry powder and cook until fragrant, about 15 seconds. Stir in the broth. Bring to a boil.
  3. Stir in the couscous and remove the pot from the heat. Cover and let stand for 5 minutes.
  4. Fold the mint (cilantro or parsley) and lime juice into the couscous. Season with salt and pepper to taste.

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Couscous recipe adapted from one for Cook’s Illustrated

Honey-Glazed Pepper Chicken

“A halved chicken is really easy to handle on the grill. Since it’s on the bone, it comes out super flavorful. There are nutrients and flavors in the bones.”

Brad Leone

Be aware, it’s crucial to dry-brine the chicken for at least eight hours, so plan ahead. This step seasons the meat and gives it time to absorb the floral kick of the mixed peppercorns. A fermented garlic-honey and vinegar glaze helps to mellow out the bite. You can make your own fermented garlic honey, but you will need to do this over a week ahead of time—time we didn’t have. You could also use regular honey or maple syrup instead.

Fresno chiles are similar, although a bit more fruity than jalapeños, but we had neither so we substituted a serrano, which tends to have more kick. It was near impossible to find pink peppercorns (another fallout from COVID-19??) so we used a blend of colored peppercorns that included some pink, red, green and black. Do not substitute all black peppercorns!

What’s the difference between black and pink? The most common variety, black peppercorns are just cooked green peppercorns that have then been left out to dry. They have the strongest, most pungent flavor. But the pink—which aren’t actually peppercorns at all—are berries that come from a South American shrub. Though they still have a peppery bite, they also have fruity and floral notes. 

To keep the meal lo-carb, colorful and healthy, we paired our chicken with a grilled vegetable medley of summer squash, cremini mushrooms, onion, bell peppers, garlic and rosemary. Cut everthing up into bite-sized pieces, marinate with some olive oil, herbs and spices in a ziploc bag for a couple of hours, then either thread onto metal skewers, or use a grill basket.

How the chicken looks after 24 hours uncovered in the fridge.

Honey-Glazed Pepper Chicken

  • Servings: 4
  • Difficulty: easy
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The honey pepper glaze gets reduced by about half.

Ingredients

  • 2 Tbsp. black peppercorns
  • 4 Tbsp. pink peppercorns, divided
  • 6 tsp. Diamond Crystal or 3¼ tsp. Morton kosher salt, divided
  • 1 3½–4-lb. whole chicken
  • 1 Tbsp. vegetable oil, plus more for grill
  • 2 medium Fresno chiles, thinly sliced
  • ½ cup fermented garlic honey, honey, or pure maple syrup
  • 3 Tbsp. Champagne vinegar or white wine vinegar

Directions

  1. Finely grind black peppercorns and 2 Tbsp. pink peppercorns in a spice mill or mortar and pestle. Transfer to a small bowl and mix in 5 tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; set seasoning aside.
  2. Place chicken, breast side down, on a cutting board and use kitchen shears to cut along both sides of the backbone to remove (freeze and save it for stock!). Open chicken and turn skin side up. Press down on center of breast to flatten chicken—you should hear the breastbone crack.
  3. Using a chef’s knife or cleaver, split chicken in half through breastbone. Pat dry; rub all over with 1 Tbsp. oil. Sprinkle reserved seasoning all over, making sure to get into all the nooks and crannies.
  4. Place on a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 8 hours and up to 2 days.
  5. Coarsely grind remaining 2 Tbsp. pink peppercorns in spice mill or mortar and pestle.
  6. Cook chiles, honey, vinegar, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over medium heat, stirring occasionally, until mixture just turns amber in color and is reduced by about half (it should coat a spoon), 10–12 minutes. Stir in pink pepper and set aside.
  7. Prepare a grill for medium heat. Lightly oil grate.
  8. Set chicken on grate, cover, positioning vent over chicken if your grill has one, and grill, turning every 5 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 120°–130°, 15–20 minutes.
  9. Uncover and continue to grill, basting with honey mixture and turning chicken every 2–3 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 175° and 155° in the thickest part of breast, 10–15 minutes longer.
  10. Transfer to a cutting board and place skin side up. Let rest 30 minutes before carving.

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Adapted from a recipe by Brad Leone found in the 2020 Grilling issue of Bon Appétit