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Cumin-Scented Beef Kabobs with Red Pepper Walnut Spread

August 17, 2009

I’m in Maine and Nova Scotia this week, but have some recipes to post while I’m gone.  This is one I made the weekend before last when

cumin beef kabobs with red pepper walnut spread

cumin beef kabobs with red pepper walnut spread

Greg and I went camping and decided to vary from our traditional brats and beans.  I had this recipe in the back of my mind for a while and thought it would be pretty easy camping food.  I prepped and marinated the beef before we left and made the red pepper spread.  When we were ready to eat, all we had to do was skewer the beef and cook it over a fire, and toast the pita.  I served it with a Greek salad, and it was a pretty fancy but really easy camping meal.  I halved this recipe, which served 2 of us, but have posted the full one below.   These recipes, from Gourmet, serve 4-6.


2 T olive oil

2 T finely chopped fresh oregano

2 garlic cloves, minced

2 t ground cumin

1 t ground coriander

1/4 t cayenne pepper

2 lb sirloin flap steak, flat iron steak, or top round

6 pocket-less pita, toasted before serving


Cut meat into 1 1/2-2″ cubes and place in a Ziploc bag or bowl with lid.  Add the remaining ingredients and stir to evenly coat the meat in the spices.  Let marinate at least 2 hours in the fridge.

When ready to cook, skewer the meat on metal skewers or wooden skewers soaked in water for 30 minutes.  Grill for about 4-5 minutes on a grill until browned, but still pink inside.

Red Pepper Walnut Spread

Makes 1 1/2 cups


1 7-8 oz jar of roasted red peppers

1/2 c coarse fresh breadcrumbs, from a baguette

1/2 c toasted walnuts (I skimped and didn’t toast mine)

1 T red wine vinegar

1/2 t ground cumin

pinch cayenne

2-4 T olive oil (just use as much as you need to get a good consistency that will process)

salt to taste


Place all ingredients except the olive oil in a food processor and process until almost smooth.  Add olive oil and process until smooth.

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