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

1. In a medium bowl, toss the steak and kosher salt. Thread the steak onto 8 skewers. Place the kebabs in a large container.

2. 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.

3. 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.

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