Angus Steak & Veggie Kabobs | Bobby Parrish



These kabobs are a fun twist on the classic grilled steak. Paired with a light arugula salad, this fresh dish will be the star of your summer barbecue.

Check your Walmart store for the latest Angus steak!

Ingredients—

For the beef kebabs:
1 pound Angus strip steak, cut into 1-inch cubes
2 green bell peppers
2 red bell peppers
1 red onion
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons cumin
1 teaspoon turmeric powder
Olive oil
Kosher salt
1 tablespoon shelled pistachios, roughly chopped
Freshly chopped parsley

For the salad:
3 cups baby arugula
1/2 cup cooked red quinoa
1 cup cherry tomatoes, quartered
1/4 cup chopped pistachios
2 tablespoons freshly chopped parsley
1/4 teaspoon salt
Black pepper
2 tablespoons extra-virgin olive oil
1/2 lemon, juiced

For the glaze:
1/4 cup apricot preserves
1 large orange, juiced
1 lime, juiced
1 teaspoon Sriracha or hot sauce

Steps—

For the beef kebabs: Cut the peppers and red onion into 1-inch squares to match the size of the beef cubes. Form the kebabs by alternating some beef and veggies on a skewer. If using a wooden skewers and cooking on a grill, make sure to soak the skewers in water for 30 minutes so they don’t burn.

For the spice rub: In a small bowl, combine the smoked paprika, cumin and turmeric. Mix well and season all sides of the kebabs with a good pinch of spice rub and a generous amount of salt. Drizzle the kebabs with 1 teaspoon each of olive oil and let sit at room temperature for 10 minutes so the beef can marinate.

For the salad: In a large bowl, combine the arugula, quinoa, tomatoes, pistachios and parsley. Right before you are ready to serve, add salt, a couple cracks of black pepper, olive oil and lemon juice. Mix well and check for seasoning, you may need more lemon juice.

Preheat a cast-iron grill pan or grill to medium-high heat. Place the kebabs on the grill and cook for 6 minutes, flip and repeat. While the kebabs are cooking, make the glaze by combining the apricot preserves, orange and lime juice, and hot sauce in a small bowl. Mix well. During the last 3 minutes of cooking, brush or spoon the glaze all over the kebabs.
Remove kebabs from the grill and allow them to rest for 3 minutes. Spread some more glaze all over the kebabs and garnish with chopped pistachios, chopped parsley and some orange zest. Enjoy!

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