King-Size Beef Kabobs with Salsa Verde


by: Dina

I love kabobs but always hated that stuff didn't cook evenly most of the time. Overdone meat with still raw onions and peppers or even worse rubbery shrimp with raw veggies. About 5 years ago I was making them weekly over the summer and finally had a light bulb moment and solved my cooking problem. I sacrificed the impressive, colorful presentation and started cooking things separately. Skewers of peppers, skewers of beef, skewers of shrimp etc....(I still cook beef and mushrooms toghether) As everything gets done, I just push the stuff off the skewers and into a warmed stoneware bowl my Mom used to raise bread dough in, and cover it with a plate. Everything stays warm and gets done properly.


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serves: 4-6

2 pounds top sirloin (about 1 1/2 inches thick)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon granulated garlic

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

12 slices ripe tomato [optional]


1 cup lightly packed Italian parsley leaves, with some stems attached

1 tablespoon capers, rinsed and drained

2 anchovy fillets, coarsely chopped

2 hard-cooked egg yolks

6 tablespoons extra virgin olive oil

2 teaspoons red wine vinegar

1/4 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

Nutrition Facts
King-Size Beef Kabobs with Salsa Verde

Servings Per Recipe: 4

Amount per Serving

Calories: 747

  • Total Fat: 58.5 g
  •     Saturated Fat: 16.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 264 mg
  • Sodium: 646.4 mg
  • Total Carbs: 4.3 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 1.8 g
  • Protein: 49.1 g

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1.  To make the sauce: In a food processor, finely chop the parsley, capers, anchovy fillets, and egg yolks. With the machine running add the oil in a steady stream, then add the vinegar, salt, and pepper. The sauce can be made up to one day in advance and kept, covered, in the refrigerator. Stir sauce just before serving.

2.  Trim the sirloin of any excess fat and cut into 1 1/2-inch cubes. Season with the pepper and granulated garlic, pressing the spices into the meat. Place the meat in a medium bowl, cover with plastic wrap and refrigerate for about 1 hour.

3.  Allow the meat to stand at room temperature for 20 to 30 minutes before grilling. Add the oil to the bowl, toss to coat the meat evenly, and then thread the meat onto skewers. Sprinkle with the salt.

4.  Grill the kabobs on all four sides over Direct High heat until cooked to desired doneness, 7 to 8 minutes for medium-rare, turning four times. Serve warm with the sauce on the side and sliced tomatoes, if desired.

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