Angus Steak & Veggie Kabobs | Bobby Parrish
These kabobs are a fun twist on the classic grilled steak. Paired with a light arugula salad, this fresh dish will be the star of your summer barbecue. Check your Walmart store for the latest Angus steak! Ingredients— For the beef kebabs: 1 pound Angus strip steak, cut into 1-inch cubes 2 green bell peppers 2 red bell peppers 1 red onion 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons cumin 1 teaspoon turmeric powder Olive oil Kosher salt 1 tablespoon shelled pistachios, roughly chopped Freshly chopped parsley For the salad: 3 cups baby arugula 1/2 cup cooked red quinoa 1 cup cherry tomatoes, quartered 1/4 cup chopped pistachios 2 tablespoons freshly chopped parsley 1/4 teaspoon salt Black pepper 2 tablespoons extra-virgin olive oil 1/2 lemon, juiced For the glaze: 1/4 cup apricot preserves 1 large orange, juiced 1 lime, juiced 1 teaspoon Sriracha or hot sauce Steps— For the beef kebabs: Cut the peppers and red onion into 1-inch squares to match the size of the beef cubes. Form the kebabs by alternating some beef and veggies on a skewer. If using a wooden skewers and cooking on a grill, make sure to soak the skewers in water for 30 minutes so they don’t burn. For the spice rub: In a small bowl, combine the smoked paprika, cumin and turmeric. Mix well and season all sides of the kebabs with a good pinch of spice rub and a generous amount of salt. Drizzle the kebabs with 1 teaspoon each of olive oil and let sit at room temperature for 10 minutes so the beef can marinate. For the salad: In a large bowl, combine the arugula, quinoa, tomatoes, pistachios and parsley. Right before you are ready to serve, add salt, a couple cracks of black pepper, olive oil and lemon juice. Mix well and check for seasoning, you may need more lemon juice. Preheat a cast-iron grill pan or grill to medium-high heat. Place the kebabs on the grill and cook for 6 minutes, flip and repeat. While the kebabs are cooking, make the glaze by combining the apricot preserves, orange and lime juice, and hot sauce in a small bowl. Mix well. During the last 3 minutes of cooking, brush or spoon the glaze all over the kebabs. Remove kebabs from the grill and allow them to rest for 3 minutes. Spread some more glaze all over the kebabs and garnish with chopped pistachios, chopped parsley and some orange zest. Enjoy! For more amazing shows & recipes download the Tastemade App: https://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming https://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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