Updated Nov 24, 2014Chatelaine
- In a large bowl, whisk vinegar with honey, garlic powder, salt and black pepper. Finely chop chipotle pepper, then stir in. Cut steak into 1-1/2-inch (3.5-cm) cubes. Add to marinade and stir to evenly coat. Let stand, uncovered, at room temperature about 30 minutes, stirring occasionally. If using wooden skewers, soak in water 15 minutes to avoid burning.
- When ready to cook, position oven rack 3 to 4 inches (7.5 to 10 cm) from broiler. Preheat broiler and lightly coat a broiler pan or rimmed baking sheet with oil. Or lightly oil grill and heat barbecue to medium-high.
- Core and seed pepper, then cut into 1-1/2-inch (3.5-cm) cubes. Cut onion into 10 wedges. Place pepper and onion in a medium-size bowl. Drizzle with oil and toss to evenly coat. Don’t worry if onion falls apart. Drain marinade from beef and save. Thread beef onto skewers, alternating with tomatoes, pepper and onion.
- To broil, place kebabs on broiler pan. For medium-rare, broil 5 minutes. Turn over, then brush tops with marinade and continue to broil until meat resists slightly when pressed, 4 to 8 more minutes. Discard marinade. To barbecue, place kebabs on grill. Grill with lid closed, turning occasionally and brushing with marinade, 5 minutes. Discard remaining marinade. Continue grilling until meat is lightly charred and resists slightly when pressed, 4 to 8 more minutes. Meanwhile, coarsely chop coriander. Remove cooked kebabs to a platter and sprinkle with coriander. Great with rice salad.
Our kebabs look stunning with chunks of brightly coloured peppers and cherry tomatoes. They’re perfect for last-minute entertaining since they only need half an hour to marinate. Buy extra-thick steaks at your local butcher or the supermarket’s butcher counter. It makes cutting easy. and boosts the wow factor for these handsome kebabs.