910 grams
top sirloin, about 3 centimeters thick, trimmed of excess fat, cut into 3-centimeter cubes
455 grams
grape tomatoes (about 20 tomatoes)
Dressing
160 milliliters
plain yogurt or sour cream
3 tablespoons
buttermilk
2 tablespoons
minced red onion
2 tablespoons
finely chopped fresh dill
1 tablespoon
extra-virgin olive oil
1 tablespoon
fresh lemon juice
1
small clove garlic, minced or pushed through a press
1
head butter lettuce, leaves separated
Instructions
In a large bowl combine the marinade ingredients. Place the meat cubes in the bowl and turn in the marinade to coat evenly. Allow to stand at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
Related Grill Skills
Mincing Garlic
If using bamboo skewers, soak them in water for at least 30 minutes.
Prepare the grill for direct cooking over high heat (230º to 290ºC).
Thread the meat onto skewers, alternating with the tomatoes.
In a bowl whisk the dressing ingredients.
Related Grill Skills
Chopping an Onion
Chopping Dill
Mincing Garlic
Brush the cooking grates clean. Grill the kabobs over direct high heat, with the lid closed, until the meat is cooked to your desired doneness, 6 to 8 minutes for medium rare, turning occasionally. Spread the lettuce leaves on a platter, top with the kabobs, and serve with the dressing.
Brush the cooking grates clean. Grill the kabobs over high heat, with the lid closed, until the meat is cooked to your desired doneness, 6 to 8 minutes for medium rare, turning occasionally. Spread the lettuce leaves on a platter, top with the kabobs, and serve with the dressing.