Today Show-Grilled Steak Kebabs

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K-Lo

1½ poundstop sirloin, trimmed of any fat and cut into 1-inch cubes

1 large Vidalia onion, cut into 1-inch cubes

½ cupextra-virgin olive oil

⅓ cupred wine vinegar

1 tablespoonWorcestershire sauce

4 to 6 clovesgarlic, smashed

1 tablespoondried oregano

2 to 3 sprigsfresh thyme

1 tablespoonkosher salt

½ tablespoonfreshly ground black pepper

1 teaspoonground cinnamon

½ teaspoonground allspice

½ teaspooncrushed red pepper flakes

6 to 8 long metal skewers

My grandfather would often use trimmings and other butcher cuts to make shish kebabs (skewers) and feed the family for Sunday lunch. While some folks use beef or lamb tenderloin, I argue it's completely unnecessary for this recipe. The more affordable sirloin provides plenty of tenderness and, dare I say, a bit more flavor and texture when cooked appropriately. Of course, a marinade is key here — up to 24 hours, if you can. But I've also turned out a great kebab that's only had half an hour to soak up the acidic and garlicky marinade. My grandfather would often use trimmings and other butcher cuts to make shish kebabs (skewers) and feed the family for Sunday lunch. While some folks use beef or lamb tenderloin, I argue it's completely unnecessary for this recipe. The more affordable sirloin provides plenty of tenderness and, dare I say, a bit more flavor and texture when cooked appropriately. Of course, a marinade is key here - up to 24 hours, if you can. But I've also turned out a great kebab that's only had half an hour to soak up the acidic and garlicky marinade.

TECHNIQUE TIPS: Whenever you're making kebabs, the key is to cut the meat and vegetables to consistent size. That way everything cooks evenly. Perhaps equally important, you don't want to overcrowd your skewers. I prefer to leave a bit of daylight in between the pieces so that the heat can reach every part of the surface, creating that rich Maillard reaction of browned meat. Otherwise, you will end up with a lackluster sear. TECHNIQUE TIPS: Whenever you're making kebabs, the key is to cut the meat and vegetables to consistent size. That way everything cooks evenly. Perhaps equally important, you don't want to overcrowd your skewers. I prefer to leave a bit of daylight in between the pieces so that the heat can reach every part of the surface, creating that rich Maillard reaction of browned meat. Otherwise, you will end up with a lackluster sear.

SWAP OPTION: Lamb, wild game such as venison or bison; alternatively, chicken or pork.

Note: Ingredients may have been altered from the original.

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