Spicy Steak Kebabs
I found this Alton Brown spicy steak kebabs recipe online at Food Network and it sounded easy to make and perfect for serving our dinner guests. I let the meat marinate for a little over 6 hours and it turned out delicious and so flavorful. We all, adults and children included, loved these kebabs. Kudos to my husband who grilled them to perfection!
Spicy Steak Kebabs:
Ingredients:
- 1 1/2 lbs of chuck or sirloin steak, cut into cubes
- 3 cloves of garlic, minced
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp sea salt
- 1/2 tsp turmeric
- 1/2 tsp freshly ground black pepper
- 1/3 cup of red wine vinegar
- 1/2 cup of olive oil
Other Ingredients:
- Bell pepper, cut into bite-sized pieces
- Red onion, cut into bite-sized pieces
- Baby mushrooms
- Zucchini, cut into bite-sized pieces
How to Make Spicy Steak Kebabs
Cut the beef into bite-sized cubes and place it into a large zip lock bag.
Make the marinade by adding garlic, paprika, cumin, turmeric, salt, pepper, and red wine vinegar in a food processor. With the processor running drizzle in the olive oil. Pour the marinade over the meat and mix well to coat the meat evenly.
Place into the refrigerator and let the meat marinate for at least 4 hours.
Preheat the grill to medium-high heat.
Prepare the veggies by slicing up the bell pepper, red onion, and zucchini. Toss the veggies, including the mushrooms, into a large bowl. Drizzle a bit of olive oil on top, then season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly.
Thread the skewers with the meat and vegetables, leaving a bit of space in between each piece.
Equipment
- Skewers (soak wooden skewers in water for 10 minutes)
- Grill or Grill Pan
Ingredients
- 1 ½ lbs of chuck or sirloin steak cut into cubes
- 3 cloves of garlic minced
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp sea salt
- ½ tsp turmeric
- ½ tsp freshly ground black pepper
- ⅓ cup of red wine vinegar
- ½ cup of olive oil
Other Ingredients:
- Bell pepper cut into bite-sized pieces
- Red onion cut into bite-sized pieces
- Baby mushrooms
- Zucchini cut into bite-sized pieces
Instructions
- Cut the beef into bite-sized cubes and place it into a large zip lock bag.
- Make the marinade by adding garlic, paprika, cumin, turmeric, salt, pepper, and red wine vinegar in a food processor. With the processor running drizzle in the olive oil. Pour the marinade over the meat and mix well to coat the meat evenly.
- Place into the refrigerator and let the meat marinate for at least 4 hours.
- Preheat the grill to medium-high heat.
- Prepare the veggies by slicing up the bell pepper, red onion, and zucchini. Toss the veggies, including the mushrooms, into a large bowl. Drizzle a bit of olive oil on top, then season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly.
- Thread the skewers with the meat and vegetables, leaving a bit of space in between each piece.
- To cook the kebabs, place the skewers on the grill and cook, with the lid lowered, for 2-3 minutes per side, 8 to 12 minutes in all (8 for rare and 12 for medium).
- Remove from the heat and allow to rest under a tinfoil tent for 2-3 minutes before serving. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
Adapted recipe and photos by For the Love of Cooking.net Original recipe by Alton Brown – Food Network
GIVEAWAY: **WINNER ANNOUNCED – GIVEAWAY CLOSED**
iRepl – Home Chef Gear:
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These are beautiful! I love all the color and the mushrooms look so yummy!
So yummy! I needed a steak recipe to up my iron so I could donate blood the next day. These were super simple, and utterly flavorful. I would call them “well-seasoned” rather than “spicy” – I made them per the recipe and we didn’t find them to too hot or spicy. Just right! I used other vegetables that I had on hand from my CSA. That, along with a roasted beet salad and naan bread, made a perfect Sunday lunch for a hot day! (PS…really nice with a chilled rose wine instead of a heavier red.)