This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation – all opinions are my own.
Summer Grilling: Tips from a Chef for Hosting your next BBQ and Celebrating with Healthy Eats
As a chef in New York City, one of my favorite things about the summer is any chance to cook outside: I might not have a huge backyard to cook in, but with a few simple hacks I’ve found ways to make the most of my own space. And hopefully with this recipe for my fast and easy grilled beef skewers, you will pick up a few tips of your own, and be on your way to a super successful summer BBQ!
How to make the most of grilling season
When it comes to successful grilling, you want to think about a couple of things: your prep, your heat level, and the type of beef you’re cooking! My favorite ways to prep beef and vegetables for the grill is to use a marinade. Marinades can be incredibly simple. Essentially, you want to make sure you have some sort of oil (olive oil works great), spices, herbs, and salt and pepper to add flavor. I love adding a hint of smokiness from cumin and some herby notes from oregano and coriander, but you can add any other spices that you love.
As you’ll see below, your prep will also include soaking your skewers. This simple step is incredibly vital, since it ensures your skewers will not burn as your meat cooks!
It is also important to think about what you’ll be serving with your skewers. A simple side salad or slaw works great here and pairs beautifully with the herby notes in our beef marinade. I’ll show you below how to make my favorite quick slaw, which I know you’ll be adding to your BBQ lineup all summer long.
When it comes to heat, different cuts of beef and veggies require slightly different heats and times on the grill. While you might cook a thicker cut right over direct heat (the ideal spot to get a good sear on a piece of beef), you want to be a bit more gentle with thinner cuts and vegetables. Get to know your grill! If you’re using an indoor grill pan, this means moderating your heat levels depending on what you’re cooking so things don’t get too smoky.
Finally, you’ll want to think about the cut of beef you’re cooking with. For something like this recipe where we’re doing skewers, cubes of Top Sirloin will work great here and give you that juicy, succulent flavor you’re after.
Why are these beef skewers one of my favorite recipes to make?
This recipe is one of my own favorites because it is a crowd pleaser every time. I love making the skewers for picnics, BBQs, or just a backyard cookout with some friends. Whether you’re cooking it outside on a grill or inside on a pan, you’ll get delicious results that will have your friends asking for the recipe.
Our quick apple and cabbage slaw adds a burst of flavor to the dish, it’s one of those sides that pairs so well with almost anything you’re cooking up, and requires only a few minutes of prep. I’ve added in a yogurt for a saucy texture that pairs beautifully over beef and provides a tasty zing. Hope you enjoy! If you need more grilling tips make sure to check out Beef. It’s What’s For Dinner. And check out the full video here!
Recipe: The Fastest Grilled Beef Skewers with a Quick Slaw
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients: (Serves 3-4 people)
1 ½ Ibs Top Sirloin, cut into cubes
1 Cup Natural Yogurt
1 Tbsp Oregano
2 tsp Cumin
1 Tbsp Coriander
Pinch of Salt & Pepper
1 1/2 Tbsp Olive Oil
2 Green Apples, sliced into matchsticks
1/2 Green Cabbage, shredded
1/4 Cup Fresh Parsley, chopped
Juice & Zest of 1 Lemon
1/3 Cup Apple Cider Vinegar
2 Tbsp + 2 tsp Extra Virgin Olive oil
- Combine all the ingredients for the marinade into a bowl and allow to infuse for 15 minutes to 2 hours.
- For the slaw, combine all the ingredients in a bowl and set aside. (You can prepare the slaw up to 30 minutes ahead of time to allow all the juices to come together.)
- Soak wooden skewers in warm water for 10 minutes or longer, then thread 3 to 4 pieces of the marinated meat on each skewer, repeat until all done.
- Heat grill or a grill pan to medium heat. Grill for about 8 to 10 minutes, turning occasionally.
- Rest meat for 5 minutes before serving with slaw.
- Garnish with natural yogurt.