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Grilled Beef Kabobs and Tzatziki Sauce

Jill Melton

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.–Matt Moore

    Ingredients

    • 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

    Preparation

    1

    For the Kabobs

    1. 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.
    2. 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.
    3. 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

    1. To prepare the Tzatziki Sauce, Whisk together yogurt, garlic, cucumber and lemon juice 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.
    2

    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.

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