Baked Cheese Grits
These creamy grits are the perfect comfort food to add to your breakfast. Just make sure you don't fill up on them before you get to the rest of your meal.
Beef kabobs were a weekly supper in my family. Mama would make up a batch of these early in the morning and let them sit, marinating all day. When suppertime came around, Ashley and I often helped skewer the meat and vegetables, while Dad maintained close watch over the grill. To me, that’s the essence of a family meal— each member pitching in to do his or her part to share in the goodness.
Ingredients
SERVINGS: 4-6 Serving(s)
Kabobs
- 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
Tzatziki
- 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
Preparation
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.
Excerpted from A Southern Gentleman's Kitchen: Adventures in Cooking, Eating, and Living in the New South, Oxmoor House 2015, by Matt Moore.
Image courtesy of Oxmoor House.
Related Stories & Recipes
Pasta Salad with Marinated Mozzarella, Cherry Tomatoes and Corn
The is the perfect summer pasta salad. Use the flavorful oil that the mozzarella balls come packed in to impart more flavor. The sweet corn offsets the salty oil just perfectly.
Gentleman Jack: Chef Matt Moore
Matt Moore’s new cookbook provides new Southern dishes with a winning style. They’re easy, too.
Flank Steak with Cocoa Chili Espresso Rub
This rub adds both depth of heat and flavor to meats. It’s delicious on flank steak, but we can imagine this working its magic well on pork tenderloin or beef brisket.
