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 🙁 ……….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.
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 sautéd 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!Print
- 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)
- 1/4 cup soy sauce
- Juice of one fresh lemon
- 1 tablespoon ground cumin
- 2 small onions, cut into 8 wedges
- Kabobs skewers
- Combine soy sauce, lemon juice, and cumin in a small bowl. Place meat and marinade in a ziploc bag and marinade overnight.
- 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.
- Serve with sautéd cherry tomatoes.