Sirloin Shishlik

In a medium bowl, toss the steak and kosher salt. Thread the steak onto 8 skewers. (If using bamboo skewers, soak them in hot water for 1 hour before adding the meat.) Place the kebabs in a large container. (A 9-by-13-inch baking dish works well.)

In a blender, finely chop the onion, garlic, and dill seeds. Add the herbs, a few handfuls at a time, blending between additions until the onion, garlic, and herbs are smooth. With the blender running, gradually add 1 cup oil. Pour the marinade over the kebabs and turn until coated. Cover and refrigerate for at least 3 hours and up to overnight.

Heat a grill or a grill pan over high. Brush the grill grates with oil. Wipe any excess marinade from the kebabs. Grill the kebabs, turning occasionally, until the meat is charred in spots, about 8 minutes.