The suburban-grill standard of beef or chicken cubes alternated with bell pepper, onion, and cherry tomato, popularized after WWII by Armenian and Greek immigrant restaurateurs and 1950s barbecue-culture magazines. The vegetable-alternating format is an American reinterpretation rarely seen on skewers in the old country.
Also known as: shish kebab, kabob, kebob, kabobs, skewers on the grill
Watch it made
Ingredients
- 700 g beef sirloin, 3 cm cubes
- 2 green bell peppers, 3 cm squares
- 2 red onions, cut into double-layer petals
- 250 g cherry tomatoes
- 80 ml olive oil
- 60 ml soy sauce
- 2 tbsp Worcestershire sauce
- 3 garlic cloves, crushed
- 1 tsp dried oregano
How to make it
- 1
Whisk the oil, soy, Worcestershire, garlic and oregano, tumble the beef through it and refrigerate 2 hours.
- 2
Soak 8 bamboo skewers for 30 minutes, then thread beef alternately with pepper squares and onion petals, capping each stick with a cherry tomato.
- 3
Heat a gas or charcoal grill to medium-high (about 220 C) and oil the grates well.
- 4
Grill 10-12 minutes, giving each skewer a quarter turn every 3 minutes, until the beef reads 55-60 C inside and the edges char.
- 5
Rest 5 minutes under loose foil and serve over rice pilaf.
Pro tip: Keep the onion in double-layer petals — single layers burn to paper long before the beef is done.
