Grilled Steak Kebabs

When you have other kebab recipes to compare it to, this one just doesn't hold a candle to the Hawaiian BBQ Huli Huli Chicken or the Grilled Asian Garlic Steak kebabs we have made in the past. It was too tomato-y and just didn't do it for me. The recipe description did say it was based on Congolese food, so maybe my tastebuds just aren't used to it? 

• 2 lb boneless steak, cubed (such as beef tenderloin or flank steak)
• 2 Tbsp vegetable oil, plus more for brushing
• 2 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce or Maggi Seasoning sauce
• 2 tsp paprika
• 1 tsp granulated garlic
• 1 tsp ground ginger
• 1 tsp kosher salt
• 1 large red onion, cut into 1-inch chunks
• 1 lemon, cut into wedges

Stir together steak, oil, tomato paste, Worcestershire sauce, paprika, garlic, ginger, and salt in a large bowl. Using your hands, toss well to evenly coat steak; cover and let stand at room temperature for 30 minutes.

Meanwhile preheat grill to medium high (400-450 degrees) and soak wooden skewers in water. Thread steak and onion pieces alternately onto 8 10-inch skewers, packing them tightly. Brush with additional oil.

Place skewers on oiled grates; grill, uncovered, turning as needed, until well charred and browned on all sides, 8-10 minutes for medium or until desired degree on doneness. Transfer skewers to a platter; squeeze lemon over top before serving.

NOTE: Make sure, whenever you're making some sort of kebab with cubed meat, to put similar sized meat on one skewer. That way, if you had some random smaller pieces and then other larger pieces, you can easily cook them to the right degree of doneness. Smaller pieces mixed in with large tend to get overcooked.

Serves 4

Prep Time: 15 minutes

Total Time: 45 minutes

Recipe from People Magazine