BEEF KEBABS WITH CUMIN, ORANGE ZEST AND TAMARI
Absolutely amazing! This grilled, crunchy, spice-infused
beef makes a simple and delicious dinner.
1 T brown sugar
¼ cup tamari
1 large clove garlic, very finely minced
1 ½ tsp ground cumin
¾ tsp ground coriander
Pinch cayenne
¼ tsp freshly ground black pepper
1 T fresh lemon juice
¾ tsp grated orange zest
2 T olive oil
1 ¾ lb boneless rib-eye steak, about 1 ½-2
inches thick & cut into 1 ½-2 inch cubes
8 oz plain yogurt
In a large bowl, combine brown sugar and tamari. Whisk
in garlic, spices, lemon juice and orange zest, and gradually
whisk in olive oil.
Set aside about 4T of the marinade. Toss the beef cubes
with the rest of the marinade, marinate for 30 minutes
at room temperature (or up to 8 hours in the refrig.)
Prepare a medium-hot charcoal fire or heat a gas grill.
Skewer the cubes of beef, leaving a little space between
each cube so they’ll cook all around. Grill, turning
the skewers to brown on all sides to the point of slight
charring, for about 5-8 minutes for medium rare.
Put the meat off the skewers onto plates, and drizzle
with 2 T of the reserved marinade. Combine the remaining
marinade with yogurt to serve as a sauce with the beef,
warm pita bread, and lettuce dressed lightly with a lemony
vinaigrette. |
