| Level: | Easy |
| Total: | 2 hr 32 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 to 2 pounds boneless beef sirloin
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- Special equipment: 4 (12-inch) metal skewers
Instructions
- Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
- In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
- Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
- Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 678 |
| Total Fat | 56 g |
| Saturated Fat | 15 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 40 g |
| Cholesterol | 155 mg |
| Sodium | 576 mg |
Reviews
Simply delicious and fool proof. The only things I did differently was to put some mo the marinade aside to brush on as I grill. As well as I cut up green peppers, mushrooms, onion and threaded them on their own skewers and brushed them as well with marinade. Just add your favorite salad and you have a great meal! Thank you Chef!
Absolutely delicious! I added lemon to the food processor when I made the marinade. The marinade would also be great on chicken thigh kebabs.
Good
Instead of marinading, I usually just brush this on while cooking after seasoning with salt and freshly ground pepper. It’s great on pretty much everything–try it on burgers sometime. Here are my adjustments (which allow me to skip the whole food processor nonsense):
Instead of fresh garlic, garlic powder.
Instead of red wine vinegar and salt, worchestershire sauce and dry red wine.
Instead of fresh garlic, garlic powder.
Instead of red wine vinegar and salt, worchestershire sauce and dry red wine.
Added chili pepper for flavor and cayenne pepper for heat. Sometimes also add white pepper to make it really spicy.
Omit olive oil. Instead, oil cooking surface.
I don’t cook and I tried these tonight and the were excellent!!! I only had time to marinade the meat for 30 minutes and they were unbelievably delicious. These kabobs were flavorful and very easy to make. I highly recommend this recipe for cooks of all levels and abilities.
excellent beef marinade. I cut the cumin in half because of other reviews and a cumin-averse boyfriend (he is ok with it in small quantities) but the full teaspoon would have been fine, it was barely detectable at 1/2tsp. I did add 2tsp of onion powder and a half tsp of dried hot pepper flakes and it still was not really spicy. But definitely yummy and marinaded for about 8 hours, do this in the morning for dinner that night and it will be perfect.
This was OK. Cumin was the overwhelming flavor of this marinade. I marinaded for 2 hours. Maybe a longer marinade time would allow the flavors to blend better. I made both chicken and steak kebabs with this marinade. The marinade worked equally well for both meats–actually, maybe the beef carried the strong cumin flavor a little better.
These are very tasty! I had to sub balsalmic vinegar for the red wine since it’s what I had on hand and these were still excellent. I made veggie kebabs along side these, but didn’t put the meat and veggies on the same skewer to help with cooking time and to avoid getting the marinade on the veggies. Will use this recipe again!
awesome awesome awesome! I make it a bit easier with those Flip Kabob things
I’ve made these a few time. They are great, but a little labor intensive, only because of threading all the skewers. We serve these with beef skewers and veg/fruit skewers. The turmuric can turn everything yellow, so watch out.
Give these a try – so yummy!
Give these a try – so yummy!