Food > Recipe Directory > Courses/Meal Type > Main Course > Beefsteak Shish Kabobs
Beefsteak Shish Kabobs Recipe
Beefsteak Shish Kabobs
Middle Eastern spices add interest to a fine cut of steak, allowing less meat to satisfy more people.
Ingredients
- 1-1/2 lbs (750 g) rib eye or strip loin grilling steak, cut in 1-inch/2.5 cm cubes
- 1 lb (500 g) cherry tomatoes
- 1/2 tsp (2 mL) salt
- Marinade::
- Half onion, grated
- 2 tbsp (30 mL) extra-virgin olive oil
- 4 tsp (20 mL) lemon juice
- 2 cloves garlic, pressed or minced
- 1/2 tsp (2 mL) each ground allspice and cumin
- 1/4 tsp (1 mL) black pepper
- Pinch each cinnamon and cayenne pepper
Preparation
Marinade: In shallow dish, stir together onion, oil, lemon juice, garlic, allspice, cumin, pepper, cinnamon and cayenne.
Add steak to marinade and toss to coat; let stand for at least 20 minutes or, refrigerated, for up to 4 hours.
With tomatoes, thread steak onto skewers; sprinkle with salt. Grill over high heat, turning occasionally, until desired doneness, about 6 minutes for rare.
Makes 4 to 6 servings.
- Serving(s)
- 4 to 6
| Per each of 6 servings: about | |
|---|---|
| Calories | 252 |
| Protein | 20 g |
| Fat (total) | 17 g |
| Sat. Fat | 6 g |
| Carbohydrate | 4 g |
| Fibre | 1 g |
| Cholesterol | 48 mg |
| Sodium | 234 mg |
| Calcium | 2 % RDI |
| Iron | 19 % RDI |
| Vitamin A | 6 % RDI |
| Vitamin C | 17 % RDI |
| Folate | 6 % RDI |
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Source
Homemakers Magazine: Summer 2007
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