Kebabs

And... back at long last, delayed all week because I ran out of space on my hard drive and so my pictures were marooned on my camera.  Happily, I now have purchased an entire TERRABYTE of space (1,000 gigs!) which is, like, a zillion close-ups of bread crumb and such.

Anyway.

I made these kebabs because there was a grill available, and steak night was already taken.  They turned out really well; next time I will just make sure to cut the beef into more uniform chunks.  Mine were too large and took FOREVER to cook to medium.
Adapted from Alton Brown. 

Beef kebabs
2 lbs. chuck steak, trimmed of excess fat
5-6 cloves of garlic, peeled
2 t paprika
1 t cumin
1 t salt
1/2 t black pepper
1/3 c. red wine vinegar
1/2 c. olive oil

Chicken kebabs
2 lbs. chicken breast
5-6 cloves of garlic, peeled
1 t salt
1 t black pepper
juice of one lemon
1/2 c. olive oil

The method is the same for both beef and chicken:

Cut the meat into 1-1/2 or so in. pieces; place in quart-sized ziploc baggie. In a blender, combine the rest of the ingredients.  Pour the marinade into the baggie with the meat; shake and squish it around a bit so that all the meat is coated.  Squish all the air out, seal, and store in the refrigerator for 2-6 hours. 

Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat.

Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

Serve with grilled peppers, mushrooms, onions, and rice or couscous.

I was apparently too hungry to take any pictures of the final product, but everything was delicious.