Spicy Steak Kebabs
I found this easy recipe for spicy steak kebabs by Alton Brown online at Food Network, and it sounded perfect for serving to our dinner guests. I let the meat marinate for a little over six hours, and it turned out delicious and so flavorful. We all loved these kebabs, and they paired nicely with a huge garden salad and some potato salad. Kudos to my husband, who grilled them to perfection!
Spicy Steak Kebabs
Ingredients:
- 1½ 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
How to Make Spicy Steak Kebabs
Prepare the beef by cutting it 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.
Refrigerate and marinate for at least 4 hours.
Preheat the grill or grill pan 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 some space in between each piece.
Equipment
- Skewers (soak wooden skewers in water for 10 minutes)
- Grill or Grill Pan
Ingredients
- 1½ 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
- Prepare the beef by cutting it 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.
- Refrigerate and marinate for at least 4 hours.
- Preheat the grill or grill pan 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 some 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, for 8 to 12 minutes (8 for rare and 12 for medium).
- Remove from the heat and allow to rest under a foil tent for 2-3 minutes before serving. Enjoy.
GIVEAWAY: **WINNER ANNOUNCED – GIVEAWAY CLOSED**
iRepl – Home Chef Gear:
I was recently sent a cute and handy apron from iRepel. I love this apron, and so does my daughter, who has worn it more than I have. It is made from a fabric that is extremely resistant to stains. I have spilled a few things on my apron and wiped them right off with a damp towel. I love it!
The people at iRepl are offering my readers a chance to win an apron of their own. Leave a comment on this post for a chance to win. If you are leaving an anonymous comment, leave your name so I will know who you are if you are chosen.
The giveaway will be closed at 7:00 p.m. on Sunday, August 21, 2011.
I will post the name of the winner on Monday’s recipe.
Good luck!
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.)