Matt Moore’s new cookbook provides new Southern dishes with a winning style. They’re easy, too.
- 10 garlic cloves
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh mint
- 2 pounds top sirloin steaks, cut into 20 (1 1/2-inch) pieces
- 1 large red onion, quartered
- 2 medium green bell peppers, cut into 1 1/2-inch pieces
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- Wooden or metal skewers
- 1 cup plain Greek yogurt
- 1 tablespoon minced garlic
- 1/2 cucumber, peeled, seeded, and finely grated
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon kosher salt
For the Kabobs
- Smash garlic using the flat side of a knife. Combine smashed garlic and next 5 ingredients in a large zip-top plastic freezer bag; add steak pieces and next 6 ingredients, turning to coat. Seal and chill for 3-24 hours.
- Soak wooden skewers, if using. Preheat grill to 300°-350° (medium). Remove beef and vegetables from marinade, discarding marinade. Thread beef and vegetables alternately onto skewers, leaving ¼-inch space between pieces.
- Grill kabobs, covered with grill lid, 2-3 minutes on each side (medium-rare) or to desired degree of doneness. Serve with Tzatziki. Serves 4-6.
For the Tzatziki
- Whisk together all ingredients in a bowl. Serve immediately, or cover and chill until ready to serve. May be made up to 1 day ahead; refrigerate it in an airtight container. Yield: 1 cup.
About this recipe
I can always remember the unique flavor of this dish, which is due mainly to Mama’s traditional Lebanese-style marinade that included mint, allspice, and cinnamon.
Recipe courtesy of Chef Matt Moore.
Image courtesy of Oxmoor House.