Tassel Ridge® Cumin Scented Beef Kabobs

¼ cup olive oil
2 Tbsp finely chopped oregano
2 cloves garlic, minced
2 tsp ground cumin
1 tsp ground coriander
¼ tsp cayenne
2 lbs flat iron steak, cut into 1½-inch pieces
12 12-inch skewers

Combine oil, oregano, garlic, cumin, coriander, and cayenne in large bowl. Toss in beef. Refrigerate at least 2 hours or up to 8 hours. If using wooden skewers, soak in water 30 minutes. Thread about 4 pieces of beef onto each skewer. Oil grill rack. Grill over medium-hot charcoal or covered over high heat on gas grill. Turn until brown but still pink inside, 4 to 5 minutes. Serve with Red Pepper and Walnut Spread. Serves 6.

Serving Suggestion—Serve with Red Pepper and Walnut Spread (recipe follows).

Chef’s Note: Kabobs can be broiled on oiled broiler pan about 3 inches from heat.

Wine Recommendation: Tassel Ridge Iowa Marquette 

This recipe for Cumin Scented Beef Kabobs has lots of flavor and the body and fat from the kabob meat, and I’ve chosen the Iowa Marquette to complement this dish. It is a dry red with complex aromas and flavors and spicy notes on the finish. Made entirely from Marquette grapes grown in our Mahaska County, Iowa, vineyards and fermented in stainless tanks and then aged in French oak for a year and neutral barrels for nine months, Iowa Marquette wine pairs well with grilled meat. —Bob Wersen, Owner, Tassel Ridge Winery

Red Pepper and Walnut Spread 

2 8-oz jars roasted red peppers, rinsed and drained
1 cup coarse fresh baguette crumbs
1 cup walnuts, toasted
1 Tbsp red wine vinegar
½ tsp cumin
⅛ tsp cayenne
¼ tsp salt
¼ cup olive oil

Purée peppers, baguette crumbs, walnuts, vinegar, cumin, cayenne, and salt in food processor to almost smooth. With motor running, add oil in slow stream, blending until well-mixed.

Category : KIOA Recipe of the Week Posted on January 15, 2018

Comments are closed.