Chef notes
This marinade can be used on other proteins such as chicken or a vegetable, lasts up to one week in the refrigerator and freezes very well. I also love this recipe because there are a few cooking options. We broil the skewers in an oven, but you also have the option to pan-fry (over medium-high heat in a heavy skillet) or grill over live fire like we do at our restaurants.
Technique tip: The marinade should be smooth and creamy; if it is broken and oily, add some cold water or ice to emulsify.
Swap option: You can use chicken or a vegetable in place of red meat.
Ingredients
- 1 medium red onion, peeled and chopped
- 3 red bell peppers, roasted or grilled and peeled
- 6 cloves garlic, peeled and chopped
- 2 tablespoons harissa
- 2 tablespoons tomato paste
- 1 tablespoon kosher salt
- 1 cup canola oil
- 3 pounds sirloin flap steak, fat removed, cut into 1-inch cubes
- 1 tablespoon kosher salt
- 1 tablespoon chopped green onion
Preparation
For the marinade:
Add the onion, red peppers, garlic, harissa, tomato paste and salt to a blender or food processor and blend until the onion is very finely minced.
With the motor running on high, slowly stream in the canola oil and blend until emulsified.
For the skewers:
1.Toss the steak with the salt and thread onto skewers.
2.Pour the marinade into a large container that will fit the skewers. Add the skewers and turn to coat the meat. Cover and refrigerate for at least 3 hours or up to overnight.
3.Remove the skewers from the marinade and wipe the excess marinade from the meat.
4.Preheat the broiler with a rack set 3 inches from the heating element.
5.Place the kebabs on a wire rack set inside a rimmed baking sheet and broil until slightly charred on the outside, 3 to 5 minutes per side.
6.Rotate the kebabs and cook for another 3 to 5 minutes per side.
7.Remove from the broiler and de-skewer on to a plate. Top with the green onion and enjoy!
