• 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


  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!