Steak Kabobs

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.

Course Main, Smoking & BBQ

Cuisine Mediterranean, Middle East, Turkish

Prep Time 50

Cook Time 10

Total Time 1

Servings

Calories 717kcal

Author Imma

Equipment

1 Medium mixing bowl
Skewers

Ingredients

Beef and Vegetables

2 pounds (900g) beef, cut into 1-1½ inches cubes
1 large white or red onion, cut into chunks
2 bell peppers, cut into chunks (red, yellow, and green add vibrance)

Marinade

3 cloves garlic, minced
1 teaspoon (2g) ground cumin
½ teaspoon (½-1g) thyme
1 teaspoon (1g) dried oregano
½ teaspoon (1g) nutmeg
1 teaspoon (2g) allspice
1 teaspoon (2-3g) freshly ground black pepper
1 teaspoon (2-3g) red pepper flakes (adjust to taste)
2 tablespoons (30ml) soy sauce
3 tablespoons (30ml) extra virgin olive oil (or a neutral-flavored vegetable oil)
1 tablespoon (4g) chopped fresh parsley

Instructions

Cut the beef into 1-1½ inch cubes. You don't want them too thin as they'll dry out before the veggies cook. Repeat this process with the vegetables, cutting them around the same size as the beef, and set aside.
In a medium bowl, mix garlic, cumin, thyme, oregano, nutmeg, allspice, black pepper, pepper flakes, soy sauce, and olive oil. Reserve a couple of tablespoons for basting.
Mix some of the marinade in with the vegetables, and toss until evenly coated. Pour the rest of the marinade over the cubed beef, add the fresh parsley, and mix thoroughly. Let everything marinate for about 30 minutes.
Heat the grill to medium-high heat. If using a grill pan, lightly spray or oil it to prevent sticking.
While the grill is heating, thread 3-4 cubes of steak onto each skewer, alternating with vegetables. Be generous when loading the skewers. Also, feel free to use two skewers parallel to make turning them easier.
Grill the kabobs for 4-5 minutes per side or until the desired internal temperature has been reached. Baste frequently with reserved marinade.
Serve hot with couscous and a salad.

Notes

Resist the urge to pack as much as you can onto one skewer. Leave a little space between the items on the skewer and between the skewers on the grill for even cooking.
Baste the kabobs with marinade as they cook to infuse more flavor as they grill. If you forgot to reserve marinade for basting, olive oil and lemon juice will work fine.
Allow the kabobs to rest for about 5 minutes so the juice redistributes into the steak.
If cooking for a crowd, a steak cooked to 140-145℉ (60-63℃) for medium doneness is the average to please the most palates.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition