Consider this the quick and easy way to put a classic steakhouse meal on a skewer. In addition to the benefit of being on a skewer, this dish also has a deep richness from the boneless sort rib that results in a hearty finished product you’d expect from any restaurant steak. What’s the added bonus? It’s a much less expensive alternative and equally as delicious.
MAKES 6 TO 8 KEBABS
INGREDIENTS
- 1½ pounds (680 g) boneless beef short ribs
- 12 ounces (340 g) white mushrooms
- 6 to 8 skewers
- ¼ cup (60 ml) vegetable oil
FOR SPICE RUB:
- 2 teaspoons salt
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon sweet paprika
- ¼ cup (50 g) white sugar
INSTRUCTIONS
- Clean the mushrooms with a damp cloth or several dampened paper towels. If using bamboo skewers, make sure to soak them in tepid water for 15 minutes.
- Cut the beef short ribs into 1- to 1¼-inch (2.5 to 3 cm) cubes.
- Preheat the grill for 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.
- Combine all the ingredients for the spice rub.
- Thread the beef cubes and mushrooms onto the skewers, alternating between the two, starting and finishing with beef. Leave at least ½ to ¾ inch (1.5 to 2 cm) of exposed skewer in the front. Do not overcrowd. Brush the kebabs on both sides with vegetable oil. Sprinkle evenly with the spice rub.
- Place the kebabs onto the grill. Cook for a total of 12 minutes, turning a few times during the cooking process.
- Once the beef is cooked to the desired doneness and the mushrooms take on a deep color, remove the kebabs from the grill.
NOTE:
- For a vegetarian or vegan option, use plain seitan or all mushrooms.
