The secret to these tender cubes of chuck roast is the glaze that caramelizes on the grill, thereby infusing a relatively cheap cut of beef with a deep rich flavor. This dish is perfect served over rice, quinoa, or pasta.
Ingredients
1 chuck roast (2 pounds, or 900 g)
1 medium sweet onion
4 to 6 skewers
2 tablespoons (28 ml) olive oil
1 teaspoon salt
½ teaspoon black pepper
½ cup (120 ml) balsamic vinegar
3 tablespoons (45 ml) soy sauce
½ cup (115 g) dark brown sugar
¼ teaspoon mild or medium chili powder
1⁄8 teaspoon black pepper
Method
In a medium saucepan, bring the balsamic vinegar and soy sauce to a boil. Add the brown sugar and stir. Reduce the burner to a low heat and simmer for 5 minutes. Watch that the sauce does not burn and stir occasionally. Add the chili powder and black pepper to the mixture. Simmer for an additional 2 to 3 minutes. The sauce should be able to coat the back of spoon. Remove the pan from the heat and let the mixture cool for 10 to 15 minutes before using. Once cooled, divide into two equal halves: use one half for a basting sauce and store the other half in a separate container in the refrigerator to be used as a dipping sauce when serving.
Cut away any excess fat from the chuck roast and cut into 1-inch (2.5 cm) cubes. Peel and cut the onion into 1-inch (2.5 cm) pieces.
Preheat the grill for high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
Thread the beef cubes and onion pieces onto the skewers, alternating between the two. Do not overcrowd the skewers. There should be between 5 to 8 pieces of meat per skewer, depending on its length. Brush both sides of the skewered meat and onions with olive oil and season well with the salt and black pepper.
Place the kebabs onto the grill. Cook for a total of 10 to 12 minutes, turning occasionally to expose each surface to the fire. After 5 minutes of cooking, begin basting the kebabs with the basting sauce.
Once the beef is cooked to the desired doneness, remove the kebabs from the grill and serve with the warmed reserved dipping sauce.
4-6
servings30
minutes40
minutes1
hour10
minutesThe secret to these tender cubes of chuck roast is the glaze that caramelizes on the grill, thereby infusing a relatively cheap cut of beef with a deep rich flavor. This dish is perfect served over rice, quinoa, or pasta.
Ingredients
1 chuck roast (2 pounds, or 900 g)
1 medium sweet onion
4 to 6 skewers
2 tablespoons (28 ml) olive oil
1 teaspoon salt
½ teaspoon black pepper
½ cup (120 ml) balsamic vinegar
3 tablespoons (45 ml) soy sauce
½ cup (115 g) dark brown sugar
¼ teaspoon mild or medium chili powder
1⁄8 teaspoon black pepper
Method
- In a medium saucepan, bring the balsamic vinegar and soy sauce to a boil. Add the brown sugar and stir. Reduce the burner to a low heat and simmer for 5 minutes. Watch that the sauce does not burn and stir occasionally. Add the chili powder and black pepper to the mixture. Simmer for an additional 2 to 3 minutes. The sauce should be able to coat the back of spoon. Remove the pan from the heat and let the mixture cool for 10 to 15 minutes before using. Once cooled, divide into two equal halves: use one half for a basting sauce and store the other half in a separate container in the refrigerator to be used as a dipping sauce when serving.
- Cut away any excess fat from the chuck roast and cut into 1-inch (2.5 cm) cubes. Peel and cut the onion into 1-inch (2.5 cm) pieces.
- Preheat the grill for high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Thread the beef cubes and onion pieces onto the skewers, alternating between the two. Do not overcrowd the skewers. There should be between 5 to 8 pieces of meat per skewer, depending on its length. Brush both sides of the skewered meat and onions with olive oil and season well with the salt and black pepper.
- Place the kebabs onto the grill. Cook for a total of 10 to 12 minutes, turning occasionally to expose each surface to the fire. After 5 minutes of cooking, begin basting the kebabs with the basting sauce.
- Once the beef is cooked to the desired doneness, remove the kebabs from the grill and serve with the warmed reserved dipping sauce.
Here you’ll find a collection of delicious recipes that your family, friend’s will love, all tested and approved by me, Olivia. Cooking is my passion so please follow along and share what I create!
