What do you call a shish-kebab at a fancy restaurant?
Grilled Beef Kebabs with Lemon and Rosemary Marinade a little different than other kebabs in the flavor department and since I butchered a whole tenderloin of beef and saved just about every piece of meat from the little beast. I had a center-cut chateaubriand, one large and a smaller one, several petite filets, and some nice chunks for a couple of shish kebabs just enough for the two of us.
Blend together the following ingredients and marinate the beef cubes in about 1/2 of the marinade in a food saver bag until time to sous vide. Sous vide temperature and time are 125º for 1 hour and 20 minutes for rare. Grill over high heat until beef cubes have a bit of char. I served the shish kebabs with seasoned roasted baby Yukon golds. For the last five minutes of roasting time for the potatoes, I stirred in some of the remaining marinade thoroughly coating them, and finished roasting the last 5 minutes or so…very tasty. Brush marinade over finished kebabs or even while grilling the beef.
Adapted from America’s Test Kitchen- Mediterranean Cookbook original recipe link below
1/4 onion, minced
1/2 of a concentrated stock pod
2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
3 tablespoons tomato paste
2 tablespoons chopped fresh rosemary (that’s too much for my taste)
2 teaspoons grated lemon zest
1 teaspoons salt
1 teaspoon honey
¾ teaspoon pepper
10-12 ounces of frozen beef filet cubes
America’s Test Kitchen. The Complete Mediterranean Cookbook (The Complete ATK Cookbook Series) (p. 307). America’s Test Kitchen. Kindle Edition.
Link to Zabar’s version https://zabars.typepad.com/recipes/2020/07/recipe-for-grilled-beef-kebabs.html