Middle Eastern-ish Grilled Kabobs


It’s that time of year where everyone is throwing stuff on the grill. Whether you’re born to BBQ, or not this is a pretty simple marinade that I recreated after watching an episode of Dinners, Drive-ins and Dives a while back.

I thought that the addition of cinnamon to a basic herb marinade sounded delightful, and after I tested it out I realized why the place was featured on the show. It’s delicious. The sublty of the spice makes you wonder what it is, since it’s not one of those totally in-your-face types of spices. Most of the time I just marinate steaks in it, but here I’ve cut up the steaks into smaller bites to create kabobs. How very summery of me, huh? This marinade works well with both beef and chicken, although I prefer it with the beef.

1 1/2 pounds boneless Rib Eye (or your favorite cut of meat), cut into 1 1/2 inch chunks

One onion quartered

1/4 cup your favorite olive oil

2 teaspoons of ground cinnamon

1/2 cup of fresh cilantro roughly chopped

2 red peppers, cut into 1 1/2 inch squares

8 ounces of whole mushrooms

Instructions:

1. The night before you plan to serve the meat, in a gallon-sized ziplock bag combine the cut up steaks, olive oil, cinnamon, onion and cilantro. Seal the bag and let it marinate in the fridge overnight.

2. When you are about 30 minutes from serving the meal, pull the meat out of the refrigerator and start to create the kabobs by alternating the veggies with the meat on a skewer. here I used metal skewers which I recommend for more even cooking and stability. If you must resort to bamboo skewers, which are sold everywhere, make sure to soak them in water for 30 minutes before threading the meat and veggies.

3. Next, get your grill nice and hot so you can get a good crust on the meat and seal in the juices. Also, make sure to oil your grate before putting the kabobs on the grill to prevent sticking.

4. Cook the kabobs on the grill for about 4-5 minutes per side.

Serves: 4-5

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