Meat on a stick! Sounds a little rough, so let’s call it Brochetas de Ternera. Yes, the Spanish name for marinated beef kebobs. That sounds lovely. But no matter what you call them, it’s hard to find anyone who would pass them up. That’s especially true when you generously season the meat and wait for your grill to get blistering hot. Try this recipe paired with a nice creamy polenta, or a seasoned rice, potatoes and a simple salad.
- 3 cloves garlic, minced
- 1 bunch cilantro, chopped fine
- 2 tablespoons agave syrup or Maguey Sweet Sap
- 1 small red pepper, diced
- 1 sprig rosemary, chopped fine
- 1 cup white vinegar
- ½ cup olive oil
- 1 teaspoon paprika
- Juice and zest from one lemon
- 20 2-inch beef cubes
- Combine the garlic, cilantro, agave syrup, red pepper, rosemary, vinegar, olive oil, paprika and lemon zest and juice in a bowl and stir to mix.
- Add the beef to the combined ingredients and let it sit in the marinade refrigerated for up to three hours.
- Preheat your grill to medium high.
- Start assembling the skewers with 4 beef cubes per skewer.
- If you are using wooden skewers wrap the exposed end in aluminum foil to prevent charring. If you are using metal skewers you can skip this step.
- When all of your skewers are assembled, put them on your hot grill.
- Cook for 7-10 minutes, rotating constantly to keep the char even.
- When they are at your desired doneness put them on a plate and let them rest.
- Serve with your favorite side dish or have them as is.
- The best cut of beef for kebobs is tenderloin but, if your pocket book won't allow for that, top sirloin is also a good choice.