Street vendors in China sell sizzling skewers of meat hot off the grill, rich with cumin and chiles. These twice-spiced beef skewers are served sizzling hot and could make for a more exciting Memorial Day dish than the usual hot dog or hamburger. To create layers of flavor, the cooks at Christopher Kimball’s Milk Street season the meat twice.
Based on the meaty skewers sold by street vendors in China , these twice-spiced beef skewers are served sizzling hot and richly flavored with cumin and chilies — a far more exciting Memorial Day dish than the usual hot dog or hamburger.,” a heady spice mixture goes onto the beef just before cooking, with more sprinkled on at the end. This creates layers of flavor you don’t get from skewers that are merely marinated and grilled.
While the meat is seasoned, the cumin, fennel and tingly Sichuan peppercorns are toasted until fragrant, then coarsely ground and combined with salt. A portion of the mixture is set aside, and the remainder is sprinkled over both sides of the meat and patted gently onto the surface to help it adhere.
In a medium bowl, combine the beef, sherry, soy sauce and oil. Let stand at room temperature while preparing the spice mix and the grill. Prepare a charcoal or gas grill for direct, high-heat cooking. For a charcoal grill, ignite a large chimney of coals and let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents and the lid vent. For a gas grill, turn all burners to high. Heat the grill, covered, for 10 to 15 minutes, then clean and oil the cooking grate.
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