This recipe is a summer favorite in our house. We usually grill corn first and then cook the kabobs after re-stoking our 22″ Weber® charcoal kettle grill. The Rogan Josh seasoning adds unbelievable Middle-Eastern flavor.
Choose the best Angus sirloin cut of beef you can find if preparing the kabobs by hand. Our supermarket has them pre-made on skewers for convenience.
4 assembled kabobs on skewers including 1.5″ cubes of Angus sirloin, green and red pepper, red onion and zucchini.
–For the Marinade:
2 cups bottled lemon juice, from concentrate
1/2 cup XV olive oil
1 tbs. Rogan Josh seasoning
1 tbs. liquid smoke
2 tbs. Worchestershire sauce
4 cloves crushed garlic
Salt and pepper to taste
Prepare the marinade in a mixing bowl and whisk to incorporate. Place the kabobs and the marinade in a deep 9×13″ baking dish, ensuring that the kabobs are evenly coated. Cover tightly and marinate in your fridge for at least six hours, but best overnight. Rotate the kabobs every few hours so they marinate evenly.
Prepare a hot fire on your Weber® 22″ grill. When coals are white hot, level them and place the kabobs directly over them. If you remove the kabobs from the fridge and let them warm up a bit before grilling they will not stick to the grate. The olive oil and lemon juice will flame up when it contacts the hot coals. This is normal and will add great seared flavor.
Reserve the marinade in a dish. Cover the grill and cook the kabobs for about three minutes a side, basting with the reserved marinade and rotating the kabobs evenly for a total of about twelve minutes. The beef should firm up and the juices will run clear when ready. DO NOT brush on the marinade during the last few minutes of cooking time, due to the raw meat juice coming back in contact with cooked meat.
Remove from the grill and serve immediately with seasoned rice or corn.