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).
Proteins
Cuisines
Ingredients
Cumin-Spiced Beef Kebabs with Hummus and Pita {Favorites version}:
- 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
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.
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