Charred Beef Shish Kebabs with 24-Hour Marinade
Tender, smoky beef cubes are marinated for at least 24 hours, then skewered and grilled to a perfect char.
- Prep30 min
- Cook6 min
- Total25h 35m
- DifficultyMedium
- Servings4
These beef shish kebabs are all about the marinade. A full day (or more) in a mixture of oil, onions, parsley stems, and a punch of cayenne and black pepper transforms simple flap meat into incredibly flavorful, tender bites.
Grilling over a concentrated bed of coals gives the meat a smoky char while keeping it juicy. A final brush of ghee adds richness and a beautiful sheen.
Ingredients
Servings
Converted amounts are rounded.
Method
- Prepare the grill: Open the bottom vent of a kettle grill fully. Fill a charcoal chimney starter heaping full with briquettes and light it. When the briquettes are covered with gray ash, pour them onto the bottom grate and arrange them in a 10-inch-wide strip down the center. Do not place the top grate on the grill yet.
- While the charcoal heats, make the marinade: In a large bowl, combine the beef flap meat (cut into 2-inch square pieces, butterflied if thicker than 1/2 inch), vegetable oil, sliced onions, chopped parsley stems, kosher salt, cayenne pepper, and black pepper. Toss well with your hands to coat evenly. Cover and refrigerate for at least 24 hours, or up to 3 days.
- Set up the skewer rack: Arrange 2 skewers in an 'L' shape on the rim of the grill—one parallel to the coal strip, the other perpendicular. This will serve as a rack to suspend the kebabs.
- Skewer the meat: Starting about 3 1/2 inches from the pointed tip of a skewer, thread about 5 pieces of meat (6–7 ounces) crosswise through the cut side, scraping off any onion and parsley pieces. Space the pieces about 1/4 inch apart. Discard the marinade. Place the skewered meat on a cutting board and cover with plastic wrap.
- Tenderize the meat: Using the smooth side of a meat mallet, gently pound the meat to tenderize and flatten it to about 1/3-inch thickness. The total length of meat on the skewer should be no more than 10 inches; if needed, push the pieces closer together. Transfer the kebab to a rimmed baking sheet. Repeat with the remaining skewers.
- Grill the kebabs: Working in batches if needed, rest the pointed ends of the skewers on the prepared 'L'-shaped rack, with the handles overhanging the edge of the grill and the meat perpendicular to the charcoal strip. Grill uncovered, turning often, until charred in spots and cooked to your liking (4–6 minutes for medium-rare, 125°F). Reposition kebabs over the coals as needed to avoid large flare-ups. If browning too quickly, rotate the skewers 90 degrees so they are parallel to the coals.
- Finish and serve: Using tongs, slide the meat off the skewers onto a serving platter lined with rice or lavash, if desired. Brush the hot kebabs generously with ghee and serve immediately.
💡 Tips
- For best flavor, marinate the meat for a full 24–48 hours.
- Use wide, flat metal skewers to prevent the meat from spinning when turning.
- If you don't have a meat mallet, use a heavy skillet or rolling pin to flatten the meat.
Inspired by a recipe from Food & Wine