Name: Beef and Tomato Kebabs with Dill Dressing
Prep time: 30 min
Cook time: 4 h 8 min
Total time: 4 h 38 min
Yield: 6 servings
Ingredients: fresh lemon juice; extra-virgin olive oil; minced garlic; kosher salt; ground cumin; smoked paprika; freshly ground black pepper; ground coriander; fennel seed, crushed; 910 grams top sirloin, about 3 centimetres thick, trimmed of excess fat, cut into 3 centimetre cubes; 455 grams grape tomatoes (about 20 tomatoes); 160 milliliters plain yogurt or sour cream; buttermilk; minced red onion; finely chopped fresh dill; extra-virgin olive oil; fresh lemon juice; small clove garlic, minced or pushed through a press; head of butter lettuce, leaves separated

Ingredients

Marinade

Dressing

Special Equipment

metal or bamboo skewers

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Instructions

In a large bowl combine the marinade ingredients. Place the meat cubes in the bowl and turn in the marinade to coat evenly. Allow to stand at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
If using bamboo skewers, soak them in water for at least 30 minutes.
Prepare the grill for direct cooking over high heat (230ºC to 290ºC).
Thread the meat onto skewers, alternating with the tomatoes.
In a bowl whisk the dressing ingredients.
Brush the cooking grates clean. Grill the kebabs over direct high heat, with the lid closed, until the meat is cooked to your desired doneness, 6 to 8 minutes for medium rare, turning occasionally. Spread the lettuce leaves on a platter, top with the kebabs and serve with the dressing.
Brush the cooking grates clean. Grill the kebabs over high heat, with the lid closed, until the meat is cooked to your desired doneness, 6 to 8 minutes for medium rare, turning occasionally. Spread the lettuce leaves on a platter, top with the kebabs and serve with the dressing.