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These kabobs are a fun twist on the classic grilled steak. Paired with a light arugula salad, this fresh dish will be the star of your summer barbecue. Check your Walmart store for the latest Angus steak! Sponsored by Walmart.

Grilled Steak & Veggie Kebabs
Servings:

serving time3

Ingredients

  • For the beef kebabs:

  • 1 pound Angus strip steak, cut into 1-inch cubes

  • 2 green bell peppers

  • 2 red bell peppers

  • 1 red onion

  • 1 1/2 teaspoons smoked paprika

  • 1 1/2 teaspoons cumin

  • 1 teaspoon turmeric powder

  • Olive oil

  • Kosher salt

  • 1 tablespoon shelled pistachios, roughly chopped

  • Freshly chopped parsley

  • For the salad:

  • 3 cups baby arugula

  • 1/2 cup cooked red quinoa

  • 1 cup cherry tomatoes, quartered

  • 1/4 cup chopped pistachios

  • 2 tablespoons freshly chopped parsley

  • 1/4 teaspoon salt

  • Black pepper

  • 2 tablespoons extra-virgin olive oil

  • 1/2 lemon, juiced

  • For the glaze:

  • 1/4 cup apricot preserves

  • 1 large orange, juiced

  • 1 lime, juiced

  • 1 teaspoon Sriracha or hot sauce

Instructions

  1. For the beef kebabs: Cut the peppers and red onion into 1-inch squares to match the size of the beef cubes. Form the kebabs by alternating some beef and veggies on a skewer. If using a wooden skewers and cooking on a grill, make sure to soak the skewers in water for 30 minutes so they don’t burn.

  2. For the spice rub: In a small bowl, combine the smoked paprika, cumin and turmeric. Mix well and season all sides of the kebabs with a good pinch of spice rub and a generous amount of salt. Drizzle the kebabs with 1 teaspoon each of olive oil and let sit at room temperature for 10 minutes so the beef can marinate.

  3. For the salad: In a large bowl, combine the arugula, quinoa, tomatoes, pistachios and parsley. Right before you are ready to serve, add salt, a couple cracks of black pepper, olive oil and lemon juice. Mix well and check for seasoning, you may need more lemon juice.

  4. Preheat a cast-iron grill pan or grill to medium-high heat. Place the kebabs on the grill and cook for 6 minutes, flip and repeat. While the kebabs are cooking, make the glaze by combining the apricot preserves, orange and lime juice, and hot sauce in a small bowl. Mix well. During the last 3 minutes of cooking, brush or spoon the glaze all over the kebabs.

  5. Remove kebabs from the grill and allow them to rest for 3 minutes. Spread some more glaze all over the kebabs and garnish with chopped pistachios, chopped parsley and some orange zest. Enjoy!

Grilled Steak & Veggie Kebabs
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Transcript

- What is up, everyone? It's Bobby Parrish, and today, I am partnering with Walmart to bring you my favorite summertime steak and veggie kebab recipe featuring Angus, all-natural beef. It is such an easy recipe that is huge on flavor and I just know you're gonna love it, so let's do it. Alright, my friends, this recipe starts with 100% all-natural Angus beefsteaks from Walmart. These are some big, fat steaks, so we have to cut them down to fit our steak and veggie kebabs. And then, you wanna look at the size of your veggies. You see, I kinda mise en placed these to be about one inch big, so I wanna cut my steak to be around the same size, too, because you want your kebabs to cook evenly. So, grab a sharp knife and just cut them into roughly the same size pieces as the veggies. And that's exactly what you wanna see. A beautiful steak bite like this is about the same size of the peppers and the onions. Alright, this steak is cut into nice, bite-size pieces here. I'm gonna push this aside. Now, we can get through the fun part, the making of the kebabs. So, take a little bit of the red peppers and just thread them on here. I'm gonna add a green pepper, and you keep alternating all the way down the skewer. So obviously, I'm using the all-natural strip steak, but you could also do this recipe with rib eye, flank steak, filet mignon. Pretty much any cut of meat that cooks quickly is perfect for this recipe. So, there you go. Put down the first skewer, then all I have to do is make a few more. Alright, so it only takes about three spices to make this insanely flavorful spice rub, so I have about a teaspoon of dried tumeric powder here. Now, I'm gonna add a teaspoon of ground cumin and a teaspoon of smoked paprika. Alright, so this spice rub is done. Now, before I put that on my steak kebabs, I want to pinch over a liberal dusting of kosher salt, and then a good amount of the spice rub rained down on the kebabs. I'm gonna lubricate the cast iron grill pan here with a little bit of oil. Alright, once the pan is hot, just take your kebabs and put them down. Alright, I'm gonna let that do its thing for about five minutes. Don't touch it because I want really beautiful grill marks. In the meantime, I'm gonna give you something to do. You can make the most amazing, sweet, spicy, sour, sticky apricot glaze. I'm gonna start that with about a third of a cup of apricot preserves. Scoop that into the bowl here. Fresh O.J. The juice of one lime, and we need a little bit of heat in there, so I'm gonna add a teaspoon of sriracha or chili sauce. So, the glaze is done. I'm gonna push that aside here. I'm gonna flip my steak in about four minutes and we'll see those grill marks. Perfect. You see that caramelization, would I lie to you? Let's make another quick and easy salad. In this bowl, I have three cups of baby arugula. To that, I'm gonna add about a half a cup of red quinoa. Then, let's add a cup of cherry tomatoes that are halved, about a quarter-cup of chopped pistachios, a couple tablespoons of extra virgin olive oil, put a little pinch of salt, about a quarter-teaspoon, and a small pinch of fresh cracked black pepper. And then, squeeze the juice of half a lemon, grab some clean tongs here, and just mix it up. Then, you know what? I happen to have a little bit of parsley here and I'm just gonna add about a couple tablespoons of parsley to the salad. Give it one last mix. It's great. It's fresh and it's zingy. That's exactly what I want to pair with my steak. Speaking of the steak, it is time to flip them again. Let's check what's going on. See the second side here, the nice caramelization there? And, now is the time we take that glaze, right? Dip in a brush and just start to paint it on. And all of a sudden, the grill comes to life. So, I'm gonna do this, let it go for another minute on this side, dip it one more time, baste it again, let it go one more minute, and then we're done. Let's get them off the heat. Alright, last kebab is down. Now, we could stop there, but I did have a little bit of reserved glaze that I saved, so why not just paint a little bit more over the top? And while that meat and the veggies are hot, that glaze just soaks in there. Alright, that is it. The last thing we have to do is plate this dish, make it look pretty, and then we can try it. Let's put a nice mound of the arugula and quinoa-tomato salad down, and then I'll just plate some of the kebabs right next to it. And then, once again, you could stop there, but I don't seem to know ever when to stop. We had some orange juice earlier, so I had an extra orange, so let's grate a little bit of zest over the top. And then, we have pistachios in the salad, I saved a few of those. Let's garnish on top of the kebabs for a little more crunch. And then, some of the parsley that I used in the salad, too. There it is, you guys, come on. How about that? Steak and veggie kebabs with an apricot glaze and a tomato, quinoa, and arugula salad. Seriously good eats, perfect for the summer. The last thing we have to do is try this. You guys, those flavors are ridiculous. That 100% all-natural Angus beef is perfectly cooked, the veggies are cooked through nice, and that glaze, oh, that glaze is sweet, sticky, and spicy, and it adds so much flavor. Paired with that salad, this is the ultimate summer feast that I know your friends and your family are gonna love. So, do me a favor. Try this recipe, let me know how you like it, and I'll see you soon. Later.