These beef and mushroom kebabs get tons of flavor from a dry rub and flavored butter
Prep Time:
1 hour, 25 minutes
Cook Time:
10 minutes
Servings:
Ingredients
  • 2 pound (1 ½-inches thick) beef top sirloin steak, trimmed, cut into 1 ½-inch cubes
  • ½ cup smoky dry rub, see note
  • 8-12 small cremini or button mushrooms
  • 8-12 large cherry tomatoes
  • arugula for serving
  • red chile garlic butter, optional; see note
  • chopped fresh cilantro
  • lime wedges
Directions
  1. Step 1: Put beef pieces into a large bowl. Add the smoky dry rub and toss with clean hands to coat the meat well. Refrigerate covered at least 1 hour or up to 2 days.
  2. Step 2: Place 1 piece of meat on a skewer. Add a mushroom, another piece of meat and then a cherry tomato. Repeat the pattern to fill the skewer and make 4 to 6 skewers as desired.
  3. Step 3: Preheat a gas grill to medium-high or prepare a charcoal grill and let coals burn until they are covered with ash and glowing red.
  4. Step 4: Place skewers directly over heat source on preheated grill. Cover the grill and cook 5 minutes.
  5. Step 5: Turn skewers. Cover the grill and cook until meat is medium-rare and nearly firm when pressed 3 to 5 more minutes.
  6. Step 6: Remove skewers from grill to a serving platter lined with arugula. Dot meat with bits of the red chile garlic butter, if using. Sprinkle with cilantro. Pass lime wedges for squeezing over skewers.