Cumin-Spiced Beef Kebabs {Favorites}
with hummus, pita, cucumbers, and tomatoes
I like to have a few back-pocket dinners that are really simple to pull together but still tasty and healthy. This is definitely one of them, and probably why it was one of your favorites. If you're trying to save even more time, you can skip the skewering and just grill up the meat (or veggies).
Ingredients
- NY Strip Steak - 1 1/2 lb
- Soy sauce, low-sodium - 2 Tbsp
- Cooking oil - 1 Tbsp + 2 Tbsp
- Cumin - 1/2 tsp + 2/3 tsp
- Skewers - 8 to 12
- Cucumber - 1/2 lb, chopped
- Roma tomatoes - 2, chopped
- Parsley - a few sprigs, chopped
- Lemon - 1/2, juice of
- Olive oil - 2 Tbsp
- Coriander - 1/2 tsp
- Salt - 1/4 tsp
- Pita or flatbread - 4
- Hummus - for serving
Nutrition Facts
Prep
- Steak - Chop into 1" (2.5 cm) cubes. Marinate in soy sauce, first part of cooking oil, and first part of cumin. (Ideally done 1 day ahead)
- Skewers - Soak in water.
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Make
- Skewer beef, ~5 cubes / kebab. I typically use 2 skewers per kebab. This makes it easier to flip the kebabs while cooking. You can check out this video to see what I mean (even though it's done with salmon).
- Heat up a grill pan or griddle over medium-high heat. Add second half of cooking oil and then kebabs to heated oil. Grill on each side for about 1 1/2 to 2 minutes, rotating through all 4 sides. Remove from heat and let rest for ~5 minutes. For more well-done meat, cover with 2 layers of foil when you remove kebabs from the grill pan. They'll cook some more (this is called carryover cooking).
- While meat is resting, chop cucumbers, tomatoes, and parsley. Toss with lemon juice, olive oil, and some salt and pepper.
- Mix together second part of cumin, coriander, and salt. Sprinkle cooked kebabs with seasoning. Toast pita. You can take the meat off the skewers and make wraps with the hummus and vegetables or just enjoy as is! If you still have leftover orzo, it will go well with this dinner.
Nutrition Facts
Reviews
Ratings
27 reviews
Super delicious. I would change the tomatoes in the salad to cherry tomatoes in the future but it was still good. The kabobs were amazing, we grilled them and ate them in a toasted pita pocket with the hummus.
0 HelpfulReally good. I wound up heating the pita bread and spreading the hummus on it and then loading it up like a wrap with the kabob meat and cucumber/tomato mix. VERY good.
0 HelpfulMy husband, who is not a fan of Greek food, not only liked it, but has requested I make it again. I love it because it is a super fast meal.
0 HelpfulWow, I LOVED this one. I added extra chopped mint and parsley to the side dish, and I cooked 1 large piece of gf flat bread as a base. I bought hummus rather than making it. Any advice? The instructions to spice the beef in 2 waves really seemed to work. I added the first wave of spices before marinating. Then, I added the additional spices after the meat was completely cooked. I cooked the meat for 8 minutes total (2 minutes per side times 4 sides) and I let it demi- cook under a sheet of foil while I gathered the rest of dinner together. If I could do it over, I would have cooked an extra 2 minutes. I wouldn't change anything else. My boyfriend and I both thought the seasoning was perfect. We enjoyed it with Chianti. :)
0 HelpfulI'm not too sure about this one, but my husband liked it. We'll try it again on the grill -- probably more appropriate than pan-frying.
0 Helpful