Grilled Or Broiled Beef Kebabs



  1. Soak 16 to 24 wooden skewers warm water.
  2. Prepare a grill for indirect cooking so that there are hot coals on half and nothing on the other half.
  3. The heat should be medium-high and the rack 4 inches from the heat source.
  4. Whisk together the oil, lemon juice, vinegar, garlic, thyme, and a sprinkle of salt and pepper in a bowl.
  5. Thread the vegetables and meat separately, using 2 skewers side by side and brush them all with most of the marinade.
  6. Put the kebabs over the hot side of the grill or on a baking sheet under the broiler.
  7. The beef will cook faster: Cook, turning when the meat releases from the grill or broiler pan, until each of the 4 sides turns brown, 1 to 3 minutes per side.
  8. To avoid overcooking, cut a chunk in half after 5 minutes to see how it's doing; the inside is to be pink and the outside nice and crisp.
  9. Transfer them to a platter.
  10. While the meat cooks, keep an eye on the vegetable kebabs so they don't burn.
  11. Every few minutes, brush them with remaining marinade and move them to a cooler part of the grill or broiler to prevent them from burning.
  12. Keep cooking the vegetable kebabs, turning and moving as necessary, until they begin to brown and become tender, 10 to 15 minutes.
  13. As they finish, put them on the platter with the beef.
  14. When all the kebabs are cooked, garnish with the parsley and serve.