For these spicy kebabs, I like to use full-flavored cuts of beef, my first choice being those from the chuck. Good choices are flat-iron, Denver, or chuck-eye steaks (from the rib-eye area of the chuck), and cross-rib steaks if they show marbling. I also like the tritip and the sirloin butt if they’re well marbled.

Serves 6

INGREDIENTS

• 1 tablespoon Thai green curry paste
• 2 tablespoons soy sauce
• 1 tablespoon Asian fish sauce
• 2 tablespoons fresh lime juice
• 2 teaspoons light brown sugar
• 1 teaspoon minced fresh ginger
• 2 teaspoons minced garlic
• ¼ cup chopped fresh cilantro
• 2 tablespoons peanut oil
• 2 pounds boneless beef (see headnote), cut into 1½-inch cubes
• 24 2-inch-wide white mushrooms
• 1 large red onion, cut into 1-inch wedges
• 1 large red bell pepper, cored, seeded, and cut into 1-inch squares
• 1 tablespoon chopped fresh basil (I use Thai basil)
• 1 tablespoon chopped fresh mint
• Fresh Plum Sambal
• 12 metal skewers

INSTRUCTIONS

1. Whisk together curry paste, soy sauce, fish sauce, lime juice, brown sugar, ginger, garlic, cilantro, and peanut oil in a small bowl.
2. Place beef in a large zipper-lock bag. Pour marinade over the beef, seal the bag, and turn and shake the bag to coat the meat. Place in a bowl to catch any leaks. Marinate in the refrigerator for at least 6 hours, or overnight, turning the bag from time to time to redistribute the marinade.
3. At least 30 minutes and up to 1 hour before cooking, remove the meat from the marinade and set aside. Pour the marinade into a small saucepan and bring to a boil, then transfer to a small bowl and set aside.
4. Set up a charcoal or gas grill for medium-high heat.
5. Thread the meat onto skewers. Thread the mushrooms onto separate skewers, and alternate pieces of red onion and bell pepper on the remaining skewers. Brush all the vegetables with some of the reserved marinade.
6. Grill the kebabs and vegetables, turning them frequently and basting with some of the reserved marinade each time they’re turned. The beef will take 4 to 5 minutes for rare or 5 to 6 minutes for medium-rare. The mushrooms will take 2 to 3 minutes (or until they’re soft), and the bell peppers and onions will take 6 to 8 minutes.
7. Give the kebabs a final brushing with the marinade, then transfer all of the goodies from the skewers onto a platter. Sprinkle with the basil and mint and serve with the Plum Sambal on the side (if using).

COOK’S NOTES

• For a different flavor profile, use Thai red curry paste instead of green.
• If you like your kebabs extra spicy, add 2 to 3 tablespoons of Sriracha sauce to the marinade, to suit your taste.
• If you wish to serve these skewers as an hors d’oeuvre, cut the meat into ½- to ¾-inch chunks. Use 6-inch skewers and reduce the cooking time to 2 to 3 minutes. Omit the vegetables.
• This recipe also works well with beef cut into strips. Cut skirt, flank, or bottom sirloin flap steaks (bavette) into strips ¼ to ⅜ inch thick, 1 to ¼ inches wide, and 4 to 6 inches long. Thread them onto skewers and grill as directed above.