Beverlys Favorite Beef Kebabs Recipes

Steps:

• Combine the soy sauce, vinegar, brown sugar, Sriracha and garlic in a large bowl. Add the beef and onion and toss to coat; cover and refrigerate 1 to 4 hours.
• Preheat a grill to medium high and brush the grates with vegetable oil. Thread the beef, onion and scallions onto eight 10-inch skewers and brush with more oil. Grill the kebabs, turning occasionally, until marked, about 7 minutes for medium rare.

Steps:

• Make the marinade:.
• Pour the oil into a 2-cup measure. Add the soy sauce. Squeeze the lemon juice through a small strainer (to catch the seeds) into the measuring cup. Add the Worcestershire sauce, mustard and black pepper. Whisk to blend well. Peel and coarsely chop the garlic; stir it into the oil mixture.
• Place the beef cubes in a 1-gallon freezer-weight, zipper-top plastic bag. Whisk the marinade again to recombine. Pour the marinade into the bag with the beef. Seal the bag and gently shake to coat the meat with marinade. Place the bag flat in the refrigerator to marinate 8 to 24 hours. Turn the bag over once halfway through, or more often if possible.
• Place about four cubes on each skewer (depending on the size of the cubes), leaving a little space between the cubes for even cooking. Place the kebabs on a plate or tray. Discard the marinade. (The prepared kebabs may be refrigerated, covered, up to 6 hours).
• Turn on a gas grill to medium-high. Grill the kebabs, turning frequently, to desired doneness. Cooking times will vary depending on the size of the meat cubes and the grill. (In our testing, we found 7 to 8 minutes produced medium-rare meat for 1 1/4-inch to 1 1/2-inch cubes). Serve at once.
• Note: If using bamboo skewers, soak them in water for at least 30 minutes before assembling the kebabs, so the skewers don't scorch on the grill. The number of skewers you will need depends on the size of your meat cubes. Cubes typically weigh about 1 ounce each, and we serve four cubes of meat per person for average appetites.
• Start to finish: 15 minutes preparation, plus 8 to 24 hours unattended marinating time and 7 to 8 minutes grilling time.

Steps:

• combine all the marinade ingredients in a bowl and stir with a fork until combined.
• take the beef, and with the back of a large knife, tenderize untill it is about 1cm thick. then slice the beef into 5cm long strips.
• place the beef into a sandwich bag, and pour over the marinade. place the bag in the fridge and leave to marinade overnight (this step can be reduced down to 20 minutes if you dont have time, but it is better after marinating overnight.)
• approx 1 hour before cooking, place bamboo skewers in a shallow tray, and cover with one hour, to avoid burning during the cooking process.
• preheat your oven to 170c/fan 150c/gas 5 and slice the onion into thick wedges (aprox 12 wedges) and separate each wedge in half. (so you should end up with 24 chunks of onion).
• take the marinading beef out of the freezer and thread onto the soaked skewers, alternating with the chunks of onion.
• once all of the onion and beef has been used, brush the onion with the remaining marinade sauce and sprinkle with chili flakes. place the kebabs on a tray and bake in the oven for 20 minutes, turning half way through the cooking process.
• check that the beef is cooked by cutting into one of the strips. once the kebab is cooked, remove from the oven, and serve immediately.