The last two features for my Girls Who Grill series were in my home state of Florida, so this time we’re headed to Houston, Texas to chat with Sheila Martinez!
One look the Instagram page (you can follow her at @spiffergirl) of this wife and mom of two boys, and it’s clear that she’s got such a creative talent when it comes to the grill. That’s thanks to growing up in a household with Persian and “Tex-Mex” parents, where she would have Basmati rice, beef tongue, eggplant soup, or arroz con pollo depending on the day!
In her interview (you can read it here), she shared her own recipe for Chenjah Kebabs, or beef chunk kebabs. They’re easy and quick to make and are packed with flavor, thanks to the ground sumac she uses to season the sirloin. Yum!
Thanks Sheila, for being such a grilling inspiration with your amazing recipes! Be sure to follow Sheila on Instagram to keep up with her creative cooking adventures!
Be sure to give it a try and tag both of us with your stunning results!
Chenjeh Kebabs (Chunk Beef Kebabs)
Ingredients
- 2 – 2.5 lbs top sirloin steaks, cubed
- 1 large yellow onion
- 1 tbsp. salt (adjust to taste)
- 2 tsp. ground sumac, plus extra for garnish
- 2 tsp. ground black pepper
Instructions
- Light coals and set grill for direct grilling.
- Place cubed sirloin into a medium mixing bowl or container.
- Finely chop/mince the yellow onion and add it to the beef. Add salt, sumac, and pepper and mix until all of the meat is coated.
- Skewer beef chunks onto skewers. Grill directly over high heat until slightly charred on all sides.
- Serve with steamed Basmati rice and grilled tomatoes.
Check out these other recipes from Girls Who Grill!
