# Charred Steak Kebabs

Middle Eastern recipe from Chef Jason McKinney, about 3 hours, serves about 4.

Cut the beef into even cubes so they cook at the same rate.

- Total time: about 3 hours (estimated)
- Hands-on: about 45 minutes
- Serves: about 4
- Level: Medium
- Cuisine: Middle Eastern
- Note: Most of it is a 2-hour marinade

## Ingredients

- 1 cup Greek yogurt
- 4 cloves garlic
- 1/2 medium onion
- 1 tablespoon BBQ seasoning
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- 1 1/2 lbs beef sirloin tips
- 8 oz cremini mushrooms
- 1 large red onion,
- Wooden or metal skewers

## Method

1. Cut beef sirloin tips into 1 1/2-inch cubes. Halve the cremini mushrooms.
2. Cut the red onion into 1 1/2-inch chunks, keeping the layers stacked together to stay secure on the skewer. Mince garlic and grate half of a medium onion.
3. In a large bowl, mix Greek yogurt, minced garlic, grated onion, BBQ seasoning, black pepper, and kosher salt until smooth. Add the cubed beef to the marinade and toss to coat well. Cover and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
4. Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Thread the marinated beef, mushroom halves, and onion chunks onto the skewers, alternating between the items. Leave small gaps between each for even cooking.
5. Heat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking. Grill the kabobs for 10–15 minutes, turning every few minutes until the beef is nicely charred and reaches your desired doneness (130–135°F for medium-rare).
6. Let the kebabs rest for 3–5 minutes after cooking. Serve with warm flatbread, cucumber yogurt sauce, or your favorite summer sides.

## Tools

- Mixing bowl
- Grater or box grater (for onion)
- Knife and cutting board
- Skewers (wooden or metal)
- Grill or grill pan
- Tongs
- Cooking thermometer (optional)

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/steak-kebabs-with-yogurt-bbq-marinade
By Chef Jason McKinney. Free to cook; please link the page when you share it.