Shashlik-Style Beef Kebabs

Ingredients

• 1/2 cup coarsely chopped onion
• 1/4 cup vegetable oil
• 2 tablespoon sred wine vinegar
• 4 garlic clove s
• 1 tablespoon soy sauce
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 bay leaf , crumbled
• 2 pound ssirloin steak tips , trimmed and cut into 1-inch piece s
• 1 onion , chopped fine
• 1/3 cup water
• 1 tablespoon vegetable oil
• 1/2 cup plain whole-milk yogurt
• 1/3 cup chopped fresh cilantro
• 2 teaspoon slemon juice
• 6 (10-inch) wooden skewers , soaked in water for at least 30 minutes

Instructions

1. For the marinade: Process all ingredients in blender until smooth, about 30 seconds. Measure out 2 tablespoons marinade and set aside.
2. For the beef and sauce: Combine beef and remaining marinade in 1 gallon zipper lock bag. Press out air, seal bag, and turn to coat beef in marinade. Refrigerate for 1 to 2 hours.
3. While beef marinates, combine onion, water, oil, and reserved marinade in 10 inch skillet.
4. Cover and cook over medium high heat until liquid has evaporated and onion is beginning to brown, 5 to 7 minutes, stirring occasionally.
5. Uncover, reduce heat to medium, and continue to cook until onion is well browned, 8 to 10 minutes longer.
6. Transfer onion to bowl and stir in yogurt, cilantro, and lemon juice.
7. Season with salt and pepper to taste.
8. Thread beef tightly onto skewers, leaving ends of skewers slightly exposed.
9. For a charcoal grill: Open bottom vent completely.
10. Light large chimney starter mounded with charcoal briquettes (7 quarts).
11. When top coals are partially covered with ash, pour evenly over half of grill.
12. Set cooking grate in place, cover, and open lid vent completely.
13. Heat grill until hot, about 5 minutes.For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
14. Leave all burners on high.