Sirloin Shishlik

Chef notes

This marinade can be used on other proteins such as chicken or a vegetable, lasts up to one week in the refrigerator and freezes very well. I also love this recipe because there are a few cooking options. We broil the skewers in an oven, but you also have the option to pan-fry (over medium-high heat in a heavy skillet) or grill over live fire like we do at our restaurants.

Technique tip: The marinade should be smooth and creamy; if it is broken and oily, add some cold water or ice to emulsify.

Swap option: You can use chicken or a vegetable in place of red meat.