Cumin-Scented Beef Kebabs

Name: Cumin-Scented Beef Kebabs
Prep time: 30 min
Total time: 150 min
Yield: 6
Cuisine: Middle Eastern
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

Recipe GLPRafd27a4794a83e

Middle Eastern

Main Course

150 min

306 cal

Servings: 6

Grill

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff3.75

Red pepper walnut spread is not a standard stock item at Charlotte chains—you'll need to make a special stop at Whole Foods or a Middle Eastern market, adding real cost and planning to a weeknight. The beef sirloin and spices are widely available and the flavor profile is sound, but the 150-minute stated time likely glosses over the marinating window and skewer soaking, making honest prep closer to two and a half hours with mostly hands-off time. These kebabs don't reheat particularly well once charred, so plan to serve same-night; the dish feeds six generously but demands attention at the grill to avoid burning the pepper spread. Budget the ingredient hunt and time if you're committed to this specific Middle Eastern approach, but swapping the walnut spread for a simpler harissa or tomato paste would keep you in-store.