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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 4 2014

Shish Kebab with Tahini Sauce

    6 clove(s) garlic, crushed
    1/2 cup(s) lemon juice
    1/4 cup(s) canola oil, divided
    1 teaspoon(s) kosher salt
    1/2 teaspoon(s) ground allspice
    1/4 teaspoon(s) ground cinnamon
    1/4 teaspoon(s) freshly ground pepper
    2 pound(s) sirloin steak, trimmed and cut into 1-inch pieces
    2 large onions, cut into 8 wedges each
    Tahini Sauce

Combine garlic, lemon juice, 1/4 cup oil, salt, allspice, cinnamon and pepper in a medium bowl. Place beef in a large sealable plastic bag and pour in the marinade. Refrigerate for at least 2 hours or up to 1 day.
    
Preheat grill to high.
    
Remove the beef from the bag. (Discard the marinade.) Brush onions with the remaining 1 tablespoon oil. Divide the beef among 6 skewers and the onions among the remaining 3 skewers. Grill the onions until charred and tender, 10 to 12 minutes per side. Grill the beef, turning once or twice, until slightly charred but still pink in the middle, about 6 minutes. Serve with Tahini Sauce.


Tahini

    2 clove(s) garlic, minced
    3/4 teaspoon(s) kosher salt
    1/2 cup(s) tahini
    7 tablespoon(s) lemon juice
    3 tablespoon(s) water

Mash garlic and salt in a medium bowl using the back of a spoon until a paste forms. Whisk in tahini, lemon juice and water.
    
Note: Tahini is a thick paste made from ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.