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Tassel Ridge Cumin Scented Beef Kabobs

Ingredients

Beef Kabob Ingredients

  • 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

Red Pepper and Walnut Spread Ingredients

  • 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

Instructions

Beef Kabob Directions

  1. 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.

Red Pepper and Walnut Spread Directions

  1. 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.

Recipe Notes

Serving Suggestion—Serve with Red Pepper and Walnut Spread.

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