2000s Recipes + Menus

Cumin-Scented Beef Kebabs

  • Active time:30 min
  • Start to finish:2 1/2 hr (includes marinating)
August 2009
Tender, inexpensive sirloin flap steak—another name for the “tails” of porterhouses and T-bones—is ideal for kebabs. It’s well marbled (the fat adds flavor on the grill), and its long, narrow shape makes it easy to cut into cubes. Robust and beefy on its own, flap steak tastes even better after being marinated in a paste of olive oil, cumin, coriander, and fresh oregano. View more of our favorite recipes from this issue.
  • 1/4 cup olive oil
  • 2 tablespoons finely chopped oregano
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 2 lb sirloin flap steak or flatiron steak, cut into 1 1/2-inch pieces
  • Stir together oil, oregano, garlic, spices, and 1 tsp salt in a bowl, then toss with beef. Marinate, chilled, at least 2 hours.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (high heat for gas); see “Grilling Procedure.”
  • Thread about 4 pieces of beef onto each skewer, leaving small spaces between pieces, then transfer to a tray.
  • Oil grill rack, then grill beef, covered only if using a gas grill, turning, until browned but still pink inside, 4 to 5 minutes.
Cooks’ notes:
  • Beef can be marinated up to 8 hours.
  • Kebabs can be broiled on an oiled broiler pan about 3 inches from heat.
Subscribe to Gourmet