Nothing says summer like food on a stick. From popsicles to corndogs, eating with your hands evokes the fun and casualness of the season. And it just wouldn’t be summer without a few kebabs on the grill – whether they’re beef, chicken, shrimp, or vegetables – almost anything goes.
However, the meat kebab is the most traditional. In particular, lamb. It’s a form of cooking that’s been around for thousands of years and varies just slightly throughout the world. But you’ll find that food skewered and cooked on or over a flame is almost always known as a kebab.
Primitive though it is, there are some key tips to a good kebab. First is a marinade. A marinade will ensure your meat is tender and full of flavor. The longer you can let your meat sit in a marinade, the better. Make it at least 30 minutes, though.
This teriyaki marinade is extremely simple. It’s just a combination of soy sauce, brown sugar, garlic, ginger, and vegetable oil. I bet you could make it right now without having to leave home.
Cut your meat up into pieces before sticking in the marinade; that way, there is more surface area to penetrate. You don’t have to place them on the skewers until you’re ready for the grill, though. It’s up to you.
As for the skewers, wood is the way to go. The metal ones are sturdier and reusable, which is great, but they heat up fast and cause the center of your meat to cook too quickly and somewhat unevenly. I don’t see why they couldn’t work for vegetables, though.
Two other notes about the wooden skewers: First, to prevent the skewers from catching fire, you need to soak them in water. Thirty minutes to an hour will do. Second, use two. Ignore my photo. I learned that one wooden skewer is just too flimsy.
While kebabs composed of all different items are visually appealing, I don’t think they work well. Keep the food on your kebabs consistent. In other words, keep the beef on its own skewers, the shrimp on its own, and the peppers on their own. Different foods cook up differently and naturally require different cooking times. You don’t want to overcook your beef because the vegetable you paired it with needs more time. Leave mixing things up until they’re on your plate.
Teriyaki Beef Kebabs
- 1 1/2 lb beef sirloin, cut into 1-inch pieces
- 8 wooden skewers
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- Submerge the wooden skewers in water and soak for at least 30 minutes.
- Mix together the garlic, ginger, soy sauce, brown sugar, and oil until combined.
- Coat the meat with the marinade, reserving a portion for serving.
- Let the meat marinade anywhere from 30 minutes to several hours.
- Thread the pieces of meat onto double skewers, leaving a little space in between each piece.
- Preheat the grill or a grill pan to medium-high heat.
- Place the beef kebabs on the grill. Cook 2-3 minutes and turn. Repeat for each side, cooking a total of 10-12 minutes or until your desired temperature.
- Let rest for a few minutes, then serve with the remaining marinade.