Categories: Grilling
Ingredients
- 3 lb. sirloin flap steak or flank steak, fat trimmed and meat cut into 1-inch cubes
- 2 tsp kosher salt
- 1 onion, coarsely, chopped
- 5 garlic cloves, peeled
- 1 tsp dill seeds
- 1 cup chopped fresh dill sprigs
- 1 cup chopped fresh parsley leaves and tender stems
- 1 cup canola oil, plus more for brushing
Directions
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In a medium bowl, toss the steak and kosher salt. Thread the steak onto 8 skewers. Place the kebabs in a large container.
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In a blender, finely chop the onion, garlic, and dill seeds. Add the herbs, a few handfuls at a time, blending between additions until the onion, garlic and herbs are smooth. With the blender running, gradually add 1 cup oil. Pour the marinade over the kebabs and turn until coated. Cover and refrigerate overnight.
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Heat a grill over high. Brush the grill grates with oil. Wipe any excess marinade from the kebabs. Grill the kebabs, turning occasionally, until the meat is charred in spots, about 8 minutes.