Skirt Steak Kabobs
I absolutely love skirt steak. I used to sell a ton of it at my meat counter back in my butcher days. What most people don’t know is that there are 2 different types of skirt steak: inner and outer. They are both apart of the diaphragm muscle. I’m very partial to outer skirt steak. Having eaten a shit ton of both, I think that outer is significantly more tender and has better flavor. Even if it’s cooked well done, it still cuts like butter. The yogurt marinade in this skirt steak kabob recipe acts as a tenderizer and doubles as a sauce. The skirt steak should marinade for at least 4 hours, preferably overnight for optimal flavor and tenderness. Whether you grill or broil the kabobs, they will take 5 minutes a side. Serve on pita with cucumber slices and the extra sauce.
Ingredients
- 1 1/2 lbs skirt steak
- 1 lb plain Greek yogurt
- 2 green onions chopped
- 1/4 cup cilantro chopped
- 6 garlic cloves minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1 tsp salt
Instructions
- Mix together all of the marinade ingredients. Save half of it for later.
- Cut the skirt steak into 1 1/2” wide pieces. Add to the marinade. Marinate for at least 4 hours, preferably overnight.
- Turn on the oven’s broiler. Position the rack 6” from the broiler. Skewer 3-4 pieces of skirt steak on a soaked kabob skewer.
- Broil for 5 minutes a side. Let rest.
