Beef Shish Kebab
The inexpensive, tough beef cut called flap meat is full of flavor, with a coarse grain that absorbs marinades well. Marinate it 24 hours and pound it with a meat mallet for the juiciest, most tender kebabs. See How to Make Kebabs on the Grill to see the Martirosyan family's detailed step by step instructions for making the Beef Shish Kebabs and other kebabs.
Gallery
Recipe Summary
Ingredients
Directions
To make this recipe on a Mangal Grill
Divide the hot coals in half. Push coals to each end of the mangal, spreading them in an even layer and leaving about 10 inches in the center of the charcoal bed empty. Cook kebabs over the hot coals, rotating and repositioning the skewers as needed to prevent large flare-ups. Compared to a kettle grill, the coal bed in a mangal is much closer to the skewers, so shorten cook times by about 2 minutes. If kebabs are browning too quickly, finish cooking over the center section.
Suggested Pairing
Darkly fruity, earthy red: Villa Creek Avenger