An easy grilled steak kabob recipe that’s simply marinated in garlic, cumin, allspice, nutmeg and pepper flakes for that bold flavor with extra heat. It is then skewered and grilled, evenly cooked to perfection.
3tablespoons (30 ml or more)olive oil extra-virgin, (sub with vegetable oil)
Start by cutting your beef into cubes or chunks about 1 to 1½ inches squared. You do not want to cut them too thin. This might dry out the steak. Repeat this process with the vegetables , you want them to be the same size as the beef. Set aside.
In a medium bowl, mix garlic, cumin, thyme, oregano, nutmeg, all spice, black pepper, pepper flakes , soy sauce and olive oil . Reserve about a tablespoon for basting.
Add beef to the mixture; thoroughly mix. add parsley to the marinated steak. Do the same for the vegetables. Let it marinate for about 30 minutes or more . It is best when your beef has as much flavor as possible before grilling .
Heat the grill to medium high heat. If using a grill pan lightly spray or oil to prevent the beef from sticking to the pan.
Thread the steak onto the skewers about 3-4 per skewers, alternating with vegetables , if desired. Making sure the front on the skewer is fully covered with steak . Also feel free to use two skewers , it helps when turning the beef to grill all sides.
Cook steak for about 4-5 minutes per side, or until desired temperature has been reached, basting frequently with reserved marinade. If cooking for a crowd it is best to grill until the center of steak registers about 140℉ - 145℉ for medium doneness. Serve warm with couscous or a salad
Tip For Soaking Skewers.If using wooden skewers at least soak them in water for 30-60 minutes, totally submerged in water before using. This is done to prevent the skewers from burning when grilling.
Do Not Salt the Steak. You may salt after it is out. of the grill- because of the addition of soy sauce. Adjust to taste buds and use your best judgment.