A DINNER OF BEEF KABOBS WITH CUMIN,
ORANGE ZEST AND TAMARI
1 T brown sugar
1/3 cup tamari
1 large clove garlic, minced fine
1 ½ t ground cumin
¾ t ground coriander
Pinch of cayenne
¼ t fresh ground black pepper
1 T fresh lemon juice
¾ t grated orange zest
2 T olive oil
1 ¾ lbs kabob beef (boneless rib-eye steak is fantastic)
8 oz plain yogurt
In a large bowl, combine the brown sugar and tamari. Whisk
in the garlic, spices, lemon juice and orange zest. Gradually
whisk in the olive oil. Set aside 2 T of the marinade.
Toss the beef cubes in the bowl with the rest of the marinade.
This can marinate for 30 minutes at room temperature or
up to 8 hours in the refrigerator. Prepare a medium hot
grill. Skewer the cubes leaving a little space between
each cube so they’ll cook all around. Grill, turning
the skewers to brown on all sides, about 5 – 8 minutes.
You don’t want to over cook these; you want them
juicy and tender. Push the meat off the skewers. Mix the
2 T of marinade with the yogurt. Serve the kabobs with
warmed pita bread, butter lettuce dressed simply with
olive oil and lemon and that simple yet marvelous sauce.
A sprinkling of chopped cilantro or mint is an excellent
addition. |
