one on the planet who spells it "kabob". Anyway, I served them
with chili-lime corn on the cob and grilled pita bread with roasted
pepper and walnut spread. You guessed it. Yum-o. In fact, I'm
picking up some more flat iron steak and pitas to make them again
this weekend. Huge, huge hit at the manor.
Cumin-Scented Beef Kebabs
1/4 cup olive oil
2 Tbsp finely chopped oregano
2 garlic cloves, minced
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne
2 lb sirloin flap steak or flatiron steak, cut into 1 1/2 inch pieces
Mix all ingredients, add meat and marinate, chilled, at least 2 hours.
Thread on skewers and grill. Easy peasy.
Chili-Lime Corn on the Cob
Cook fresh corn in boiling water for 5 minutes. Pour off water and
add butter to hot pot. Return corn and coat. Sprinkle with salt,
pepper, chili powder and a squeeze of fresh lime. HEAVEN!!
Roasted Red Pepper and Walnut Spread
2 8 oz jars roasted red peppers, drained (okay, my sauce is yellow
since I only had roasted yellow peppers on hand)
1 cup coarse fresh bread crumbs (from baguette)
1 cup walnuts
1 tbsp red wine vinegar
1/2 tsp cumin
1/8 tsp cayenne
1/4 olive oil
Puree all except oil in food processor until almost smooth.
With motor running, add oil in a slow stream until incorporated.
Can be made ahead and refrigerated. In fact, I thought it was
even better the next day. Fabulous with the kebabs, as well as
grilled garlic and oregano pita breads.