Harissa Shish Kebab

Shish kebabs, sometimes called “shishlik,” are skewers of cubed meat that are cooked over charcoal. They’re very popular throughout the Middle East and the Caucasus region (located between the Black Sea and the Caspian Sea). Traditionally the seasoning is very minimal but our Harissa BBQ Sauce, with its sweet and smoky flavors, takes this dish to new heights. Instead of skewering the meat, you can keep it whole and marinate it, then grill to your preferred doneness, cut into slices and serve.

Serves 4
1 pound beef (flank steak, top sirloin, sirloin, rib eye, New York strip, rump steak, hanger or other preferred cut of meat for grilling)

½ teaspoon salt

½ cup New York Shuk Harissa BBQ Sauce, plus more for brushing

Cut the beef into pieces about 1½ inches thick; make sure the pieces are nice and plump and not completely flat. Place the meat in a bowl, season with the salt and add the Harissa BBQ Sauce. If you have time, marinate the beef in the refrigerator for at least 2 hours or up to overnight, but it’s fine to start grilling right away; the results will still be flavorful.

Thread the meat onto metal skewers, leaving a tiny gap between the pieces, maximizing the space on the skewers.

For a charcoal grill: You will not be using the grates for this method. Prepare a medium-hot fire in a charcoal grill. Place the skewers on the grill so that either end of each skewer is resting on the edge of the grill and the middle is above the coals. Cook the meat for about 2 minutes; while it’s cooking, brush the top side with more Harissa BBQ Sauce. After the meat takes on a bit of color, flip the skewers and brush again with more sauce. Continue cooking, flipping and brushing with more sauce, until the meat is medium to medium-well, about 8 minutes. If the meat has a higher fat content, cook it a few minutes longer so the fat will cook through and you’ll be able to enjoy its rich flavor as well.

For a gas grill: You will be using the grates for this method. Prepare a medium-hot fire in a gas grill. Place the skewers on the grill grate and cook as directed above.

For a broiler: You don’t need to skewer the meat for this method. Position the rack 3-4 inches below the broiler heating element and preheat on high. Meanwhile, line a baking sheet with aluminum foil. Place the meat in a single layer on the pan and broil, turning as needed and brushing the meat with more Harissa BBQ Sauce, until cooked through.