Dawn’s Beef Kebabs

By Yankee Magazine

Jul 22 2016

Photo Credit : Corey Hendrickson

Marinate these Beef Kebabs for 24 hours before tossing them on the grill to produce moist, succulent meat.


3 to 4 servings

For the marinade:


2 tablespoons sherry vinegar
8 garlic cloves, peeled
1 medium-size onion, quartered
2 tablespoons maple syrup
3 tablespoons sunflower oil
2 tablespoons Union brand chili paste


About 24 to 48 hours in advance, place the marinade ingredients into a blender and process until smooth. Reserve 1/4 cup marinade; refrigerate for serving alongside kebabs. Marinate the meat in the remaining 3/4 cup liquid; keep refrigerated one to two days.

For the meat:


1 pound beef (London broil or sirloin), cut into 1-inch cubes
Kosher or sea salt, to taste


Preheat your grill to high. Thread the marinated meat on skewers and sprinkle with salt. Grill with the cover up 3 to 4 minutes per side, moving the skewers over hot spots to sear the meat. Remove skewers from the grill, and cover with aluminum foil and a heavy towel 10 to 20 minutes to finish cooking. Serve with reserved sauce.