Lebanese Sirloin Kabobs with Fresh Cucumber Salad
Prep Time 20 MinCook Time 10 Min
Meals are better on a stick! Or at least that's what our Sirloin Kabobs, seasoned with a beautiful mix of aromatic spices, will have you believing.
INGREDIENTS
Sirloin Kabobs:
1.5 lbs. Boneless Beef Sirloin Cubes, thawed
1/3 Cup Vegetable Oil
1 tsp. WFF Butcher’s Salt & Pepper
1 tsp. Ground Coriander
1 tsp. Ground Cumin
Pinch of Grated Nutmeg
6 Lebanese Flatbreads or Naan
Metal Skewers for Grill
Optional: serve with tahini or yogurt sauce on the side Fresh Cucumber Salad:
2 Tbsp. Extra Virgin Olive Oil
2 European Cucumbers, washed and thinly sliced
1/2 Small Red Onion, peeled and thinly sliced
1 Garlic Clove, finely minced
Juice of 2 lemons
1 Tbsp. Fresh mint, chopped
1 tsp. Rose or Orange Blossom Water, optional
WFF Butcher’s Salt & Pepper, to taste
LET'S GET COOKING!
Cut the Sirloin Cubes in half for medium sized cubes or 3 pieces for smaller cubes. In a small bowl combine the seasonings for the meat and season the Sirloin Cubes.
Place three to four cubes to a skewer and refrigerate until ready to grill.
Prepare Cucumber Salad by mixing all ingredients in a bowl. Refrigerate at least 2-3 hours for flavors to blend.
Heat grill or flat iron skillet to medium high heat. Brush skewers with oil and place on the grill and cook for 2-3 minutes on each side. Heat flat bread over the grill.
Transfer skewers to a platter, serve with warm flatbread and cucumber salad on the side.
Optional: Serve with a Hummus, Yogurt or Tahini Sauce
*USDA recommends cooking beef to a minimum internal temperature of 145°F