Gas grills mean that barbecuing isn’t just for summer anymore.  I know a lot of people, in fact, that don’t cook meat in the house at all anymore — it may be that one partner is vegetarian, or as simple as the fact that they don’t like to smell last night’s dinner when they wake up the next morning — more and more of us are cooking all our protein outside on the BBQ.

We don’t fall into that category, carnivores that we are, but we do love a good steak on the barbie — especially now that the sun is finally out here on the west coast.

In this case, I cut up the steak into cubes and made kebabs and served them with garlic-cheese toast and a big salad.  Summer grilling and eating at its best.

I used tenderloin, but sirloin steaks would also work.

I rubbed them with a paste of olive oil, garlic, chili flakes, fresh rosemary, lemon zest & juice, sumac, salt and pepper, then let them marinate for a couple of hours in the fridge.

About an hour before grill time, I took the meat out of the fridge and packed it into one of my favourite little kitchen gadgetss, this spiedini maker.  Spiedini are small kebabs — most people will eat 5 or 6 for dinner — and this stainless steel box is the easiest and fastest way to make a bunch.

I packed the steaks in tightly, then let the meat rest and settle for about 60 minutes before skewering and slicing.

A simple and delicious meal of tenderloin kebabs, garlic cheese toast made from 2 day old foccacia, and a green salad with grilled tomatoes, avocado, blue cheese and pecans.