Spicy Steak Kebabs

Spicy Steak Kebabs

I found this Alton Brown recipe online at Food Network. It sounded easy to make and perfect for serving 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

How to Make Spicy Steak Kebabs

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Alton Brown – Food Network



  • 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
  • Skewers (soak wooden skewers in water for 10 minutes)
  • Bell pepper, cut into bite-sized pieces
  • Red onion, cut into bite-sized pieces
  • Baby mushrooms
  • Zucchini, cut into bite-sized pieces

Cut the beef into like size cubes and place it into a large zip lock bag.

Add the garlic, paprika, cumin, turmeric, salt, pepper, and red wine vinegar together 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. Slice 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.

Spicy Steak Kebabs

Place the skewers on the grill and cook, with the lid lowered, 2-3 minutes per side, 8 to 12 minutes in all (8 for rare and 12 for medium).

Spicy Steak Kebabs

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




iRepl – Home Chef Gear:

I was recently sent a really cute and handy apron from iRepel. I am loving this apron and so is 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. Simply leave a comment on this post for a chance to win. If you are leaving an anonymous comment, don’t forget to 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!


My daughter making dinner in my/her apron


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  1. These are beautiful! I love all the color and the mushrooms look so yummy!

  2. Julie Hordyk says:

    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.)