Spiced Beef Kebabs with Yogurt-Tahini Sauce and Pickled Onions
Category
Steaks
Servings
4
Prep Time
1 hour
Cook Time
20 minutes
You can “rock the casbah” at the dinner table with
these fragrant Moroccan-spiced beef kebabs. Serve them with warm pita bread or
couscous and grilled vegetables for an easy, but impressive meal.
Pro Tip: Whenever possible, buy your spices whole, not ground. Then toast them briefly in a dry skillet and grind them yourself. The flavor will be much more intense, as spices begin to loose their potency soon after being ground.
Author:Meredith Deeds
Ingredients
-
4 USDA Prime top sirloin steaks, cut into 1 1/2-inch cubes
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1/2 cup cider vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 medium red onion, thinly sliced
- 3/4 cup Greek yogurt, plain
- 1/4 cup water
- 3 tablespoons tahini
- 2 tablespoon lemon juice
- 2 tablespoons coarsely chopped mint
- 1 clove garlic, finely chopped
- 1/4 teaspoon salt
Kebabs
Pickled Onions
Sauce
Directions
Kebabs
- In a small bowl, combine the cumin, coriander, smoked paprika, cinnamon, allspice, salt and pepper.
- Place the beef in a large bowl and sprinkle the spice mixture over the top. Toss to coat the cubes of beef.
- Thread beef tightly onto four or five 12-inch metal or wooden skewers (soaked in water for 1 hour). Brush the kebabs all over with the olive oil.
- Prepare a charcoal or gas grille for medium-high heat, or place a large, heavy griddle pan over medium-high heat.
- Grill beef skewers until well browned and instant-read thermometer inserted into center of meat registers 125°F degrees for medium-rare, 8 to 10 minutes, turning every 2 to 3 minutes.
- Transfer beef skewers to serving platter, loosely tent with foil, and let rest 10 minutes. Meanwhile, prepare the sauce.
- Serve kebabs, yogurt sauce and pickled onions with pita bread, rice pilaf or couscous, as desired.
Pickled Onions
Combine the vinegar, water, sugar and salt in small saucepan over medium heat. Cook for 3 to 4 minutes, whisking, until sugar and salt dissolve. Place red onion a medium bowl and pour the hot vinegar liquid over the top; toss to coat. Let stand at room temperature 1 hour. Cover and refrigerate until ready to use. Drain before using.
Sauce
In a medium bowl, combine all the Sauce ingredients. Whisk until smooth, adding a tablespoon or two more water, if it is too thick.