Cumin Beef Kabobs

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Cumin Beef Kabobs

Cumin Beef Kabobs

It’s time to grill!!!!

Once Memorial day has passed, it is summer time………..pools open, flowers and gardens are blooming, and you can wear white pants.

Although we do not eat a lot of beef, occasionally Tim and I like a nice steak, or in this case some Cumin Beef Kabobs.

Ease of preparation in the summer is key to enjoying said summer…………Marinading makes any cut of beef extra tasty, and there is something about marinading in soy that makes beef taste extra delicious. Add Tim’s favorite spice……next to red pepper flakes…….cumin, and the marinade is easy and makes the beef tender and juicy, even if you use an less expensive cut of meat.

When making kabobs I have one piece of advice, make sure everything on the kabob has approxamately the same cooking time. If you try veggies that have a short cooking time, they will either burn or in they will fall completely off the skewer by the time your meat is done. Although they do make kabob baskets that holds everything inside,I have not been able to find them this year ūüôĀ ……….But they are a nifty device, if you can find them. I must admit I really haven’t looked that hard. Besides I found this really cute kabob set at the local Goodwill store that I had been dying to try…………..I love the way it looks.

Cumin Beef Kabobs 1

For these kabobs I wanted to use tomatoes, but as I said above they would have just fallen off the skewer by the time the meat and onions were ready. So I just saut√©d them on the side with a bit of sea salt and finished them with a snip of chives. Which by the way, my chives are beautiful this year……….more on the garden as it grows.

So, when you are looking for a easy but delicious kabob recipe, try these Cumin Beef Kabobs with a side of sautéd cherry tomatoes and enjoy some summer grilling!

Cumin Beef Kabobs Collage

Cumin Beef Kabobs
Serves: 4
  • 1 pound beef,cut into 1-inch pieces ( I used an Angus Western Style Rib - which is boneless, but use what ever is your taste in beef)
  • ¼ cup soy sauce
  • Juice of one fresh lemon
  • 1 tablespoon ground cumin
  • 2 small onions, cut into 8 wedges
  • Kabobs skewers
  1. Combine soy sauce, lemon juice, and cumin in a small bowl. Place meat and marinade in a ziploc bag and marinade overnight.
  2. Prepare barbecue (high heat) or preheat grill pan. Thread beef onto skewers, alternating meat and onions. Grill until beef is tender, turning occasionally, about 6 minutes for medium rare.
  3. Serve with sautéd cherry tomatoes.


Spinach Feta Burger

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Spinach Feta Burger

Spinach Feta Burger

Today is National Hamburger Day………….let’s celebrate!!!!

This Spinach Feta Burger is not a traditional burger by any stretch, but that’s what makes it great. It expands your burger repertoire……..but not your waistline.

Bonus………only 5 ingredients………that’s right 5. Ground chicken, egg,spinach, fresh dill,and feta cheese. You can make them in a flash. You can grill them, or cook them in a pan indoors = versatile.

Bread/Bun is your choice. The first time I made them, I used a sweet Hawaiian bun, both Tim and I said, not the right choice. So, the next time we thought……… something crunchy. Tim picked up a rustic French loaf……….the fat kinda round ones, not the long skinny one. It was perfect! We toasted the bread………yum…….nothing better than toasted bread/bun for a burger.

We topped it with a Roasted Red Pepper Sauce. It was a perfect match………and kinda like ketchup……..Not!………….. It was sooooo much better.

The next time your are searching for a extra special burger, try our Spinach Feta Burger……and be sure to make the Roasted Red Pepper Sauce.

Spinach Feta Burger Collage

Spinach Feta Burger
Serves: 4
  • 1 lb lean ground chicken
  • 1 large egg
  • 6 cups chopped spinach
  • 1 tablespoon fresh dill, chopped
  • ½ cup crumbled feta
  1. Combine all ingredients in large bowl using your hands.
  2. Form patties.
  3. Grill.

Roasted Red Pepper Sauce
  • 15 ounces of jar of roasted red peppers, drained and blotted dry
  • 2 tablespoons extra virgin olive oil
  • 2½ tablespoons parsley,chopped
  • Juice of ½ a lemon
  • 2 teaspoons capers, drained
  • 2 cloves mashed garlic
  • Salt & Pepper to taste
  1. Combine all ingredients in food processor.
  2. Pulse until incorporated, stopping occasionally to scrape down the bowl.
  3. Taste and adjust the seasoning.
  4. Sauce will keep for a week in the refrigerator.


Italian Sausage Caprese Salad

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Italian Sausage Caprese Salad

Italian Sausage Caprese Salad

I can say with all confidence that Spring is here, and Summer is on the way. Having¬†said that, salads come to mind………..Italian Sausage Caprese Salad!

“Caprese” refers to something that comes from or is in the style of Capri, an Italian island off the coast near Naples………so it really means Italian.

It really is a delicious salad, fresh baby greens, with mozzarella cheese……….I love that they have the little tiny mozzarella balls called ‘Bocconcini’, they are so easy to use, just drain they, pat them dry and they are ready for the salad. I love fresh mozzarella, but to be truthful, it’s kind of a pain to slice……..and I have a cheese knife! But, lucky we live in the kind of world where everything has an easier way.

Tomatoes and basil, along with a Balsamic Dressing make for a lovely salad. Enter the Italian Sausage……….Italian Chicken Sausage to be exact. Johnsonville makes some great chicken sausages. They are precooked so you just have to grill and warm them up. They were perfect for a salad that usually does not have meat. Adding the meat makes it a hearty meal.

Grilled Sausage Caprese Salad

Now, lets talk about how easy this is to prepare. Pre-washed greens, mozzarella balls (I already talked of their ease), grape tomatoes, a quick cut in half, basil, just a little chop or tear, and a quick grill of the sausage. A balsamic dressing that comes together in a snap, especially using a mini food processor, all the ingredients, a quick whirl, and you are ready.

This would make a great weeknight salad, since it comes together so quickly, or a nice light meal after a day of……….gardening, or what ever your weekend pleasures are.

So, enjoy the Italian Sausage Caprese Salad………..Buon Appetito!

Grilled Sausage Caprese Salad Collage

Italian Sausage Caprese Salad
Serves: 2
  • Ingredients
  • 3 cups washed baby greens, any kind
  • ½ pound Baby mozzarella balls (Bocconcini), drained
  • ½ pound grape tomatoes, halved
  • 6 large basil leaves, chopped
  • 2 grilled Italian Chicken Sausage
  • Cracked black pepper, to taste
  • Dressing
  • 2 clove garlic, grated
  • 1tablespoon dijon mustard
  • 1 teaspoon honey
  • 4 tablespoons balsamic vinegar
  • 7 tablespoons olive oil
  • Salt and Pepper, to taste
  1. Grill Italian Sausage until warmed through and you have nice grill marks.
  2. Allow to cool slightly and slice on the diagonal. Set aside.
  3. Measure all ingredients for dressing into small jar with tight fitting lid. Shake and drizzle over salad. Serve immediately.
  4. Divide the greens,mozzarella balls, tomatoes between two plates. (you can also place everything on a nice platter). Place the grilled, sliced sausage on top and sprinkle with basil. Serve with dressing and cracked black pepper.
You can easily double this recipe.