Grilled Or Broiled Beef Kebabs
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- Salt and freshly ground black pepper
- 1 pound button mushrooms
- 2 large onions, quartered
- 1 1/2 pounds sirloin steak or roast, cut into 2-inch chunks
- 2 tablespoons chopped fresh parsley leaves for garnish
- Soak 16 to 24 wooden skewers warm water.
- Prepare a grill for indirect cooking so that there are hot coals on half and nothing on the other half.
- The heat should be medium-high and the rack 4 inches from the heat source.
- Whisk together the oil, lemon juice, vinegar, garlic, thyme, and a sprinkle of salt and pepper in a bowl.
- Thread the vegetables and meat separately, using 2 skewers side by side and brush them all with most of the marinade.
- Put the kebabs over the hot side of the grill or on a baking sheet under the broiler.
- 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.
- 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.
- Transfer them to a platter.
- While the meat cooks, keep an eye on the vegetable kebabs so they don't burn.
- 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.
- Keep cooking the vegetable kebabs, turning and moving as necessary, until they begin to brown and become tender, 10 to 15 minutes.
- As they finish, put them on the platter with the beef.
- When all the kebabs are cooked, garnish with the parsley and serve.