Spicy, delicious and versatile, these kebabs are reminiscent of some Mexican fast casual dining offerings. Serve these flavorful kebabs as appetizers, over rice, on simply slide into warmed tortillas. Use boneless beef short ribs for this recipe. Ask your local butcher for help locating the right cut. It will be well worth the effort.
MAKES 6 TO 8 KEBABS
INGREDIENTS
- Boneless beef short ribs (2 to 2½ pounds, or 900 g to 1 kg)
- 6 to 8 skewers
FOR MARINADE:
- 1 can (7 ounces, or 200 g) of chipotle in adobo
- ½ onion, roughly chopped
- 2 to 3 cloves garlic
- ½ cup (120 ml) beef broth
- 1 tablespoon (15 ml) white vinegar
- 1½ teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
INSTRUCTIONS
- Place all the ingredients for the marinade into a food processor and pulse 10 or so times.
- Cut the short ribs into 1¼-inch (3 cm) cubes.
- Place the cubed short ribs into a resealable plastic bag. Pour the marinade over the beef and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 4 to 6 hours. The longer it marinates, the better it will be, but for no longer than 8 hours.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke-point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Thread the marinated beef cubes onto the skewers, place onto a large baking sheet, and brush with some of the marinade from the bag. Discard any remaining marinade.
- Place the kebabs onto the grill. Cook for 10 to 12 minutes, turning 3 to 4 times during the cooking process.
- Once the beef is cooked to the desired doneness (we recommend 145°F [63°C] and above), remove the kebabs from the grill and serve.
