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Beef and Tomato Kabobs with Dill Dressing

Jamie Purviance

  • People

    Serves 6

  • Marinating Time

    30 mins to 4 h

  • Grilling Time

    6 to 8 mins

  • Prep Time

    30 mins

Ingredients
Instructions

the Ingredients

20151023095353 Row Redmeat 61

Marinade

  • Completed step 2 tablespoons fresh lemon juice
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 1 tablespoon minced garlic
  • Completed step 2 teaspoons kosher salt
  • Completed step 1 teaspoon ground cumin
  • Completed step 1 teaspoon smoked paprika
  • Completed step ½ teaspoon freshly ground black pepper
  • Completed step ½ teaspoon ground coriander
  • Completed step ½ teaspoon fennel seed, crushed
 
  • Completed step 2 pounds top sirloin, about 1¼ inches thick, trimmed of excess fat, cut into 1¼-inch cubes
  • Completed step 1 pint grape tomatoes (about 20 tomatoes)

Dressing

  • Completed step ⅔ cup plain yogurt or sour cream
  • Completed step 3 tablespoons buttermilk
  • Completed step 2 tablespoons minced red onion
  • Completed step 2 tablespoons finely chopped fresh dill
  • Completed step 1 tablespoon extra-virgin olive oil
  • Completed step 1 tablespoon fresh lemon juice
  • Completed step 1 small clove garlic, minced or pushed through a press
 
  • Completed step 1 head butter lettuce, leaves separated

Special Equipment

  • metal or bamboo skewers

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

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.
  • If using bamboo skewers, soak them in water for at least 30 minutes.
  • Prepare the grill for direct cooking over high heat (450° to 550°F).
  • Thread the meat onto skewers, alternating with the tomatoes.
  • In a bowl whisk the dressing ingredients.
  • 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.

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