Chicago Beef Kebabs with Giardiniera and Gremolata

Total Time:
1 hr
Prep:
25 min
Cook:
35 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Giardiniera:
  • 2 cups 1/4-inch slices red bell peppers
  • 1 cup 1/4-inch-thick half-moons carrots
  • 1 cup cauliflower florets
  • 3 jalapenos, stemmed, seeded and sliced into 1/4-inch rounds
  • 2 tablespoons plus 2 teaspoons kosher salt
  • 1 cup white vinegar
  • 6 cloves garlic, smashed
  • 4 bay leaves
  • 1/2 cup fresh flat-leaf parsley leaves, chopped
  • 1/4 cup extra-virgin olive oil
  • Kebabs:
  • 2 1/2 pounds top round, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 1 cup dry California red wine
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons granulated garlic
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chile flakes
  • Gremolata:
  • 1/2 cup toasted pine nuts
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • Zest of 1 lemon
Directions
  • Special equipment: twelve 8-inch bamboo skewers, soaked in water for 1 hour

  • For the giardiniera: Place the bell peppers, carrots, cauliflower and jalapenos in a large bowl. Stir in 2 tablespoons of the salt and toss. Fill with enough cold water to cover, then place plastic wrap or foil over the bowl, and refrigerate overnight.

  • In a medium saucepan set over medium-high heat, add the vinegar, garlic, bay leaves and the remaining 2 teaspoons salt. Bring to a boil then reduce the heat and simmer for 3 to 4 minutes. Drain the vegetables from the salt water and then add to the brine. Bring back to a boil, then reduce the heat to a simmer and cook until the vegetables are al dente, 8 to 10 minutes. Add the parsley and olive oil, and mix well to incorporate. Marinate at room temperature for 1 hour then chill in refrigerator until ready to use.

  • For the kebabs: Preheat the grill to medium-high heat. Sprinkle the meat with salt and pepper. In a large bowl, add the wine, olive oil, granulated garlic, dried basil, onion powder, dried oregano and chile flakes, and then sprinkle with some salt and pepper. Mix to combine. Add the meat and toss to coat evenly. Cover with plastic wrap and marinate at room temperature for 1 hour.

  • Drain the meat from the marinade. Thread 4 cubes of meat onto a skewer, leaving 2 inches of space at the base. Repeat for the remaining meat and skewers. Sprinkle the skewers with salt and pepper, then grill until well caramelized, 5 to 6 minutes on each side. Transfer the kebabs to a large serving platter. Strain the giardiniera through a fine mesh sieve.

  • For the gremolata: In a small bowl, combine the pine nuts, basil, oregano and lemon zest.

  • Sprinkle the giardiniera over the kebabs and top with gremolata to serve.


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