For this meat lover, there may be no better summer dinner than a fat and juicy ribeye steak cooked to perfection over a bed of hot coals. But boy, is that a splurge in these days of high inflation, especially when you’re also cooking for others.
The economical stand-in to that expensive steak doesn’t have to be burgers. Instead, buy a less premium cut of meat, cut it into chunks, let it soak for a few hours in a savory marinade and then stick the pieces on a skewer with your favorite vegetables.
Kebabs are not only more cost-effective than steaks, but also an easy way for home cooks to get meat and a variety of vegetables on the table at the same time. Plus, skewered food is just fun to eat, especially in summer, when dining tends to be a little more casual.
For this recipe, I used top sirloin, a cut that’s leaner than ribeye but still full of beefy flavor. A quick bath in an acidic and garlicky marinade guarantees it will be tender.