Beef Kabobs with Orange, Cumin, and Tamari
- 1 Tbsp brown sugar
- 1/3 cup tamari
- 1 large clove garlic, minced fine
- 1 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- Pinch of cayenne
- 1/4 tsp fresh ground black pepper
- 1 Tbsp fresh lemon juice
- Zest of one orange
- 2 Tbsp olive oil
- 1 1/2 lbs kabob beef (Top Round, Sirloin, etc. This recipe is also great for cuts like flank steak or skirt steak)
- 8 oz plain yogurt
Juicy beef kabobs flavored with sweet orange zest and spices dipped in a tangy yogurt sauce.
In a large bowl, combine the brown sugar and tamari. Whisk in the garlic, spices, lemon juice and orange zest. Gradually whisk in the olive oil. Set aside 2 T of the marinade. Toss the beef cubes in the bowl with the rest of the marinade. Marinate for 30 minutes at room temperature or up to 8 hours in the refrigerator. Skewer the cubes leaving a little space between each cube so they’ll cook all around. Grill over med-high heat, turning the skewers to brown on all sides, about 5 – 8 minutes. You don’t want to over cook these; you want them juicy and tender. Push the meat off the skewers. Mix the 2 T of reserved marinade with the yogurt. Serve the kabobs with warmed pita bread and the yogurt. A sprinkle of chopped cilantro is an excellent addition.