Mediterranean Beef Skewers
If this dish had a Hinge profile, its bio would be, “great at parties.”
Active Time: 20 minutes + 30 minutes prep
Servings: 6
Ingredients
1.5. lbs sirloin beef, cubed*
1 tbs salt
1/2 tbs freshly cracked black pepper
1/2 tbs cumin
1/2 tbs paprika
1 tsp dry thyme
Juice of one lime
12-15 wooden skewers
arugula and pomegranate seeds for serving (optional)
* you can ask your butcher to cube the beef for you
Instructions
Place beef in a large bowl, add salt, pepper, cumin, paprika, thyme and lime juice. Mix to evenly coat.
Cover and place in the fridge overnight, or for as long as you have! Aim for at least 30 minutes.
30 minutes before you take your beef out of the fridge, soak your skewers in water. This will prevent them from burning on the grill.
Remove the beef from the fridge and assemble your skewers. I like doing 4-5 pieces on each stick.
Heat the grill to 400F. While the grill is getting hot, let your beef rest outside of the fridge so it can come to room temperature.
Oil your grill using a brush or towel, then place the skewers at a 45 degree angle on the grates. Close the lid and let cook for 5 minutes, untouched.
Flip and let cook for another 3-5 minutes on the other side. If your meat is sticking to the grill, don’t force it off. Turn the heat up a bit and let cook for 1-2 more minutes. At this point, it should easily remove from the grill.
Plate with arugula and top with pomegranate seeds for some added flare.