Preheat a grill or grill pan to medium-high. Thread the meat onto 12 skewers (if using wooden skewers, soak them in water for ...

When ready to cook, remove steak from the fridge and let it come to room temperature. If using wooden skewers, soak them in cold water for 10 minutes. Thread the beef, halloumi, vegetables and ...

Beef Shish Kebabs made easily (and inexpensively) from chuck roast marinated in yogurt, onions and mint quickly grilled for ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay. The skewers are cooked over the embers of a fire.

Thread the beef onto four 10- to 12-inch metal skewers alternating with the tomatoes; set aside. In a small saucepan over medium, heat the remaining 2 teaspoons oil and the remaining bay salt, ...

In a spice grinder, combine the bay, 1½ teaspoons salt and 1 teaspoon pepper, then pulverize to a fine powder. Transfer to a small bowl. In a medium bowl, combine 2 teaspoons of the bay salt, 1 ...

Cook, uncovered, until the beef is lightly charred on both sides and the center of the thickest piece reaches 125°F for medium-rare, 10 to 14 minutes total, flipping once about halfway through.

Transfer to a small bowl. In a medium bowl, combine 2 teaspoons of the bay salt, 1 tablespoon of garlic and 1 tablespoon oil, then mash with a fork until combined. Add the beef and toss, rubbing the ...