How To Strategically Burn Meat

You know that thing you've been craving, this is it. You didn't know it, but this is it.

This is really more about the technique than the recipe. Honestly, I couldn't give you a recipe if I wanted to because there are about 12 different things in the marinade.

The technique though, kind of indoor grilling in your oven. Obviously, skewer the meat. No need to soak the skewers as there is no direct flame. So, skewer your meat and roast it on 450°f for 20-40 minutes depending on the size of your meat chunks (I prefer 1 inch x 1 inch cubes). Flip the skewers at least once during this time. Once the skewers are about 85-90% cooked remove them from the oven and turn on the broiler. Let it get nice and hot. Now, put your skewers back in the oven and broil them until they start to look lightly charred around the edges. Flip the skewers and do the same on the other side. Remove the skewers from the oven and enjoy!

You could probably skip the first step and cook the skewers 100% of the way under the broiler, I would suggest against this however. I think the chances of either over cooking your meat or burning it are way too high. I think the above technique gives you the most evenly cooked meat while still getting a bit of that char flavour.

The meat you use for this technique really should be marinated to prevent it from drying out. This is how I do my chicken for butter chicken and it is killer.
Next time you are craving grilled meat in the dead of winter give this a shot. It will not disappoint.