Shish Kabobs with Romesco Sauce
The concept of cooking meat skewered on a stick over an open fire has been around for millennia.
Archaeological evidence can positively identify the practice of cooking meat on a stick over an open fire to around 200 BC in China, but logic would suggest that the practice had been around long before that in mankind's hunter-gatherer epoch. People hunted for meat; they stayed warm and cooked over an open fire. There were obviously sticks lying around. So, the notion seems logical and primal.
But the more modern interpretation of a shish kabab, from Turkish words meaning "skewered meat," is thought to have come from Persia between the 14th and 17th Centuries and spread throughout the Mediterranean. It arrived in the US in the early 20th Century among immigrant populations from the Middle East and Mediterranean regions. Its popularity grew post-WWII, particularly in the 1950s and ‘60s, as American cuisine began to embrace international flavors. Barbecue culture in the U.S. also played a significant role in popularizing skewered meats, with shish kebabs becoming a staple at outdoor gatherings and cookouts.
This recipe is based on one I found on the Internet from a website called The Mediterranean Dish. I made modifications to simplify its preparation, and further found an incredibly delicious, spicy red bell pepper and tomato sauce from Spain called Romesco Sauce, compliments of the Plants and Pairings website. It was a perfect match.
A Sliding Skewer Can Make a Difference
My Number One Fan gave me some fabulous Williams-Sonoma sliding, handled shish kabob skewers which work great, each of which accommodating a full serving of meat and vegetables. Use whatever skewers you want, but Kitchen Tapestry recommends metal skewers, rather than wooden ones for reasons that seem elusive to several food bloggers I researched. But the oil in marinade which is further used for basting the kabobs while grilling, as well as the fat of a top sirloin cap will cause significant flare-ups on the grill. The sliding mechanism on this Williams-Sonoma model also comes in very handy to take food off of the skewer, particularly the beef, which will be baked onto the metal after grilling.
There is no reason why you cannot use lamb instead of beef, or even both. Kitchen Tapestry recommends the a top sirloin cap for this dish. This is the cut of beef that is popular at Brazilian Steak Houses and it’s thick blanket of fat serves to tenderize the meat when grilling.
Don’t do what you see depicted in many online pictures of shish kabobs, which is to use cherry tomatoes in the vegetable lineup. Tomatoes cook much quicker than beef or the onions and peppers that are more typically skewered as part of the kabab ingredients. Hence, they will eventually just fall off into the netherworld below the grates of your grill. If you want grilled tomatoes, cherry or otherwise, then skewer them separately, and place them on the grill when you have 2-3 minutes left on the shish kabobs. Baste them with the same marinade and turn frequently.
Speaking of grill, Kitchen Tapestry prefers a gas grill for its ease of use and ability to regulate cooking temperatures, but charcoal grills work fine, too, provided that you can quickly adjust the height of your food over the heat to regulate the cooing temperature.
Shish Kabobs with Romesco Sauce
Ingredients
- 2 lbs top sirloin cap, cut into 1-1/2" cubes
- 1/2 large red onion, cut into 1-1/2" pieces
- 2 large green bell pepper, cut into 1-1-2" pieces
- 2 large red, yellow or orange bell peppers, cut into pieces
- non-stick grilling spray (like, Weber or Pam)
- 2 cups Kitchen Tapestry recipe for Romesco Sauce
- 1/2 red onion, diced
- 1 cup dry red wine
- 1/2 cup red wine vinegar
- juice of two fresh lemons
- 1 cup extra virgin olive oil
- 3 tsp garlic powder
- 1- 1/2 tsp ground nutmeg
- 1-1/2 tsp coriander
- 1 tsp allspice
- 1 tsp paprika
- 1/2 tsp fine sea salt
Instructions
- Mix all the ingredients in a large mixing bowl.
- Place cubed top sirloin cap in a large zip lock bag and pour the marinade in.
- Lock the bag and place it in a baking dish or other container to catch any leaks; refrigerate for at least 4 hours, but overnight is okay.
- Pull the meat out of the marinade two hours before grilling time. Reserve the marinade.
- Prepare each skewer with five pieces of sirloin, interspersed with the 2-3 slices of onion and slices of the two bell peppers in-between each cube of meat.
- Pre-heat your grill if you're using a gas grill, or otherwise prepare the charcoal for grilling as normal.
- Rub the grates with vegetable oil, or spray non-stick grilling spray.
- Grill the kabobs over medium high heat, brushing with the reserved marinade and turning every couple of minutes. Cook until medium rare, about 10 minutes.
- Allow the skewers to rest under a tent of aluminum foil, but do not remove the meat and veggies until the kabobs have rested 8-10 minutes.
- Dislodge the meat and veggies onto dinner plates and serve with Romesco Sauce on the side.
Romesco Sauce
Ingredients
- 1 16-oz jar roasted red bell peppers (like, Mezzetta), drained
- 2 thick slices baguette or country style bread, slightly toasted
- 3 large Roma tomatoes, quartered
- 1/2 cup Marcona almonds
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp sherry vinegar
- 3 tsp garlic, minced
- 1- 1/2 tsp smoked salt (like, San Francisco Salt Company Cherry Wood)
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/8 to 1/4 cup olive oil
Instructions
- Pulse everything except the olive oil in a food processor until finely chopped.
- Use some or all of the olive oil until the sauce forms; you want the consistency of a spreadable salsa.
- Refrigerate overnight in an airtight container before use.
Notes
- Marcona Almonds are from Spain, popular in Charcuterie Boards and Anti Pasta displays. They are rounder, softer and have a more buttery flavor than California almonds. But if Marcona Almonds are not available, use blanched California almonds, whereby the skins have been removed.
