Grilling beef is a no-brainer. I can’t believe how we were so daunted over grilling until we moved to Texas and bought a Weber. Couple a good quality grill with good quality meats, you can’t go wrong. And yeah, throw in a meat thermometer there too. it’s always nice to remove the guess work in the equation. I am not a big fan of marinades, although God knows that there is a gamut to choose from. I will make a dip from time to time but really, if your meat is good, you are more than half-way there in the “great barbecue” experience.
I use top sirloin filet for my beef kabobs. It is the leanest most tender part of the top sirloin. It’s almost similar in appearance with filet mignon, but not the price tag. I get my meats from Whole Foods, where the butcher know my by name and he always gets me great cuts.
Like all my recipes, this is easy to remember. For two pounds of meat, all powdered things are 1 T each except for salt. Onion powder, garlic powder,paprika, thyme, oregano and cayenne (this is critical, if your stock is really hot, 1/2 T would be enough). To add to my skewers, I have red and green pepper and mushrooms.
Grill on medium high, 3 minutes per side for medium. Adjust cooking time on the doneness.
