Add 1.5 lbs cubed sirloin to a large bowl and season with 1 tbsp cumin, 1 tbsp paprika, 1 tbsp thyme, 1 1/2 tsp salt, a few cracks of black pepper and the juice of 1 lemon. Toss to evenly coat. Cover and place in the fridge overnight, or as long as you have, ideally at least 30 minutes!
Heat the grill to 450°F. Meanwhile, add your beef to the skewers and let sit at room temperature for 10-15 minutes.
Season your grill, then place the skewers at a 45° 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. Let cook until it naturally releases. You'll know it's ready when it has noticeable grill marks and the meat reaches an internal temperature of 130°F for medium-rare or 140°F for medium.
Plate on a bed of arugula and top with pomegranate seeds. Serve with fresh lemon slices and enjoy!
