The Kebab Commandments

Stick to these tips and you’ll be the hero of the grill

- JOSH MILLER

What is it about meat on a stick that fascinates us so? Perhaps the obsession lies deep in our DNA, coded there over the millennia from cooking over open fires. Regardless of the reason, kebabs reign supreme at summer cookouts. But there's more to them than slapping meat onto skewers and throwing them on a hot grill. Sure, you can keep it simple and proceed just as you always have, or you could dive deep with us and learn how every choice- from proteins to skewers-can make a real difference.

Garlic-and-Herb Steak Kebabs

Active 30 min. Total 45 min., plus 1 hour marinating

Serves 4

1 small shallot, finely chopped (about 2 Tbsp.)

3 garlic cloves, finely chopped (about 1 Tbsp.)

1/2 cup finely chopped fresh mixed herbs (such as parsley, cilantro, and basil)

1/4 cup fresh lemon juice (from 2 lemons)

1 tsp. black pepper

1/2 tsp. crushed red pepper

1½ cups extra-virgin olive oil, divided

3 tsp. kosher salt, divided 1½ lb. top sirloin steak, cut into 1-inch cubes (about 4 cups)

2 large poblano chiles, cut into 1-inch pieces (about 4 cups)

4 (12-inch) flat metal skewers

1. Whisk together shallot, garlic, fresh herbs, lemon juice, black pepper, red pepper, 1 cup oil, and 2 teaspoons salt in a large glass bowl. Set aside 1/2 cup shallot mixture in a small bowl; cover and refrigerate until ready to serve. Stir 1/2 cup oil and 1 teaspoon salt into remaining shallot mixture in large bowl; add steak and chiles, turning to coat. Cover and chill at least 1 hour or up to 8 hours.