Cumin-Scented Beef Kebabs
Recipe GLPRafd27a4794a83e
Tender beef cubes infused with fragrant cumin, coriander, and oregano, then grilled to a beautiful char while staying juicy inside. This Southeast Asian-inspired dish is perfect served with roasted red pepper and walnut spread for a complete meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/4 cup olive oil
2 tablespoons fresh oregano, finely chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon salt
2 pounds sirloin flap steak or flatiron steak, cut into 1 1/2-inch cubes
roasted red pepper and walnut spread, for serving
Directions
In a small bowl, whisk together the olive oil, oregano, garlic, ground cumin, ground coriander, cayenne pepper, and salt until well combined.
Place the beef cubes in a large bowl, pour the spiced oil mixture over them, and toss gently to coat all pieces evenly. Cover and refrigerate for at least 2 hours, or up to overnight, for the flavors to develop.
If using wooden skewers, soak 12 (12-inch) skewers in water for at least 30 minutes before grilling.
Preheat your grill to medium-high heat (high heat for gas grills) and allow it to reach temperature. Lightly oil the grill grates.
Thread approximately 4 beef pieces onto each skewer, leaving a small space between pieces to allow for even cooking. Arrange the filled skewers on a tray.
Carefully place the skewers on the oiled grill rack. For gas grills, cover the grill; charcoal grills can remain uncovered. Grill for 4 to 5 minutes, turning the skewers occasionally to ensure all sides develop a nice crust.
The beef is done when it reaches an internal temperature of 145°F for medium-rare, with a browned exterior but still pink inside. Remove from the grill and let rest briefly before serving.
Serve the kebabs with roasted red pepper and walnut spread on the side.
