Beef Kabobs with Bright Sumac Salad

This recipe highlights knife skills and bold Middle Eastern-inspired flavors. You'll master pureeing garlic by hand for a deeply aromatic marinade and create a bright, fresh sumac salad to accompany tender beef kabobs.

Ingredients:

For the Beef Kabobs:

• 1 1/2 pounds beef sirloin or tenderloin, cut into 1-inch cubes
• 3 garlic cloves
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the Sumac Salad:

• 1 pint heirloom cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 small red onion, sliced thinly and rinsed
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint leaves
• 1 teaspoon ground sumac, plus more for garnish
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Beef Marinade:
   1. Smash the garlic cloves with the flat side of your knife. Sprinkle with kosher salt, which acts as an abrasive. Use the side of your knife to scrape and mash the garlic into a smooth paste.
   2. In a large bowl, combine the garlic paste, olive oil, lemon juice, cumin, smoked paprika, salt, and pepper. Whisk to combine.
      
      
2. Marinate the Beef:
   1. Trim the beef of excess fat or sinew and cut into uniform 1-inch cubes.
   2. Add the beef cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
      
      
3. Prepare the Sumac Salad:
   1. Quarter the cherry tomatoes and place them in a colander. Sprinkle with salt and let them drain for 5-10 minutes to remove excess liquid.
   2. Peel and lightly crush the cucumber with the side of your knife. Dice into small, uniform cubes, similar in size to the tomato pieces.
   3. Thinly slice the red onion and rinse under cold water to remove harshness. Pat dry.
   4. Finely chop the parsley and add it to a large bowl along with the tomatoes, cucumber, and onion.
   5. Sprinkle with sumac, lemon juice, olive oil, and a pinch of salt and pepper.
   6. Toss well and garnish with extra sumac and mint if desired.
4. Skewer and Grill the Kabobs:
   1. Thread the marinated beef cubes onto metal or soaked wooden skewers, ensuring even spacing for consistent cooking.
   2. Preheat a grill or grill pan to medium-high heat. Grill the kabobs for 2–3 minutes per side for medium-rare, or longer to your desired doneness. Rest for 5 minutes before serving.
5. Serve:
   Arrange the beef kabobs on a platter alongside the sumac salad. Sprinkle fresh parsley and a touch of sumac over everything for extra brightness.