You don’t always need a grill to cook skewers (or kebabs); here, they are conveniently broiled instead. If using wooden skewers, soak them in water for fifteen minutes to keep them from scorching.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat broiler, with rack set 4 inches from heat source. Line a rimmed baking sheet with aluminum foil.
Step 2
On a cutting board, chop garlic and rosemary, and sprinkle with a little salt. Pressing firmly, rock blade of knife back and forth across mixture to make a paste. Transfer to a bowl, and stir in oil; season with salt and pepper.
Step 3
Cut steaks into twenty-four 1 1/2-inch pieces. Add to bowl with garlic mixture; toss to coat. Thread 3 pieces of beef onto each of 8 skewers; place skewers on the baking sheet. Broil (without turning) 4 to 6 minutes for medium-rare.
Step 4
Meanwhile, in a bowl, stir together sour cream and horseradish; season with salt and pepper. Serve beef skewers with horseradish sauce on the side.
