Kabobs are the perfect main dish. All you need to add is rice or a salad and you are good to go. Kabobs can be prepped ahead of time and cooked pretty quickly when it is time to eat. I make my kabobs one ingredient per skewer to ensure proper cooking. I grill the vegetables first then put them in a bowl so “Sue” can skip the mushrooms and “Greg” can have extra onions. The meat cooks fast because of the extra surface area, don’t mash the pieces together on the skewer, leave a smidgen of room between each piece. For this recipe I use a dry rub for the meat and then mix some of the dry rub with olive oil to baste the veggies. This spice mixture is a little sweet and a little spicy.
Middle Eastern Kabobs
2 teaspoons smoked sweet paprika
2 teaspoons ground cumin
1 teaspoon cracked black pepper
1 teaspoon oregano
1 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1. Mix all the spices together.
2. Mix 1 Tablespoon dry rub with 1/2 cup olive oil for basting the vegetables.
2 Pounds sirloin steak, cut into 12 equal pieces
Vegetables of your preference
Onions, summer squash, peppers, mushrooms, tomatoes etc.
Preheat the grill to high
1. Cover the meat with the dry rub.
2. Skewer the meat 3 pieces per kabob. Skewer the vegetables one type of veggie per kabob. Baste the vegetables with the olive oil mixture.
3. Grill the vegetables first, basting as you turn them. When the veggies are done grill the meat kabobs about 5 minutes each side. They will cook faster than a steak because of the additional surface area exposed to the heat.
Hank says,”I’m going to recommend a dry stout to pair with the kabobs. Dry stouts have most of the roast characteristics that you would expect in a stout but not as much sweetness as an imperial or sweet stout. The roasty/coffee-like flavors will blend perfectly with the smokey and spicey (as in a LOT of spices!) flavors in the kabobs! You can find Guiness anywhere, which isn’t a bad choice, but try to seek out Old #38 from North Coast Brewing Co. North Coast obviously knows their stouts, considering they make one of the best of all time: Old Rasputin.”
Cissie says,” I would pair a Spanish Rijoa or a Syrah with this meal.”