Smoky Beef And Mushroom Kebabs

Boneless strip steak and filet work well here, too. You can also use boneless skinless chicken thighs or chunks of boneless pork loin; increase cooking time by about 5 minutes. Prep: 25 minutes

Marinate: 1 hour or overnight

Cook: 8 to 9 minutes

Makes 4 to 6 servings

2 pounds (1 1⁄2-inch thick) beef top sirloin steak, trimmed,

cut into 1 1⁄2-inch pieces

Smoky dry rub, see recipe

8 to 12 small cremini or button mushrooms

8 to 12 large cherry tomatoes

Arugula for serving

Red chile garlic butter, optional; see recipe

Chopped fresh cilantro

Lime wedges

Put beef pieces into a large bowl. Add the smoky dry rub and toss with clean hands to coat the meat well. Refrigerate covered at least 1 hour or up to 2 days.

Place 1 piece of meat on a skewer. Add a mushroom, another piece of meat and then a cherry tomato. Repeat the pattern to fill the skewer and make 4 to 6 skewers as desired.

Heat a gas grill to medium-high or prepare a charcoal grill and burn coals until they are covered with ash and glow red.

Place skewers directly over heat source on heated grill. Cover the grill and cook 5 minutes.

Turn skewers. Cover the grill and cook until meat is medium-rare and nearly firm when pressed 3 to 5 more minutes.

Remove skewers from grill to a serving platter lined with arugula. Dot meat with bits of the seasoned butter, if using. Sprinkle with cilantro. Pass lime wedges for squeezing over skewers. Drizzle with any of the remaining reserved marinade.