Grilled Beef Skewers with Smoked Cherries and Pumpkin Seed Gremolata

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

2. 2

   In a large bowl, mix 45 ml (3 tbsp) olive oil, balsamic vinegar, 2 minced garlic cloves, smoked paprika, ground cumin, fresh thyme, 6 g (1 tsp) salt, and 1 g (1/2 tsp) black pepper.

3. 3

   Add the beef cubes to the bowl and toss well to coat with the marinade. Let rest for 15 minutes in a cool spot while you prepare the remaining components.

4. 4

   In another bowl, toss the cherries with the honey, a pinch of salt, and 1 teaspoon of the remaining olive oil to create a light glaze.

5. 5

   Make the gremolata by combining parsley, toasted pumpkin seeds, 1 minced garlic clove, lemon zest, lemon juice, 15 ml (1 tbsp) olive oil, 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Set aside.

6. 6

   Preheat the grill to medium-high heat, about 450°F / 230°C. Clean and lightly oil the grates.

7. 7

   Thread the marinated beef onto skewers, alternating with pieces of red onion.

8. 8

   Place the skewers on the hot grill and cook for 8 to 10 minutes, turning every 2 to 3 minutes, until the beef is browned outside and cooked to your preferred doneness.

9. 9

   While the skewers cook, place the cherries in a grill-safe skillet or perforated tray. Set it on the grill and cook the cherries for 4 to 6 minutes at 450°F / 230°C, stirring once, until glossy, lightly charred, and just tender.

10. 10

    Remove the skewers and cherries from the grill. Let the skewers rest for 3 minutes.

11. 11

    Serve the beef skewers topped with the smoked cherries and finish with the pumpkin seed gremolata over the top.