Spicy Beef Kabobs and Mediterranean Rice Salad

5 Mar

The weather in San Francisco this weekend was incredible. Felt like summer, well summer in Southern California maybe, summers here can be pretty chilly.

Anyhow, reminded me of grilling weather. Which reminded me that I have pictures of grilling weather food. Which reminded me that I actually have about 454 pictures of food in general that I need to organize so that I can put up  proper blog posts. Which reminded me that I should probably get out of the sun because its bad for me and instead go write a blog post.

Phew. Can’t believe I made it here. So much to do.

This is beef. Something that I eat very little of. So when I do eat it, I like it to be GREAT. Marinated in red wine vinegar and spices, this little dandy packs a flavorful punch, while being very hearty. The kabob style works really well for many reasons, you can control portion sizes, save some for lunch the next day… Those who want to eat less can. Those who want to eat more can, but probably should with caution. Beef has a good amount of saturated fat, which is tough on your arteries. BUT if you get a really good quality grass fed or grass finished beef, it’s more lean and you can eat more of it. There.

I will spare you the mushy love letter I have for the Mediterranean rice salad. You can also just eat the kabobs with a normal salad. I’ll add the recipe below without all the bells and whistles. Just know this: all salads can benefit from a dose of hearty whole grains. My favorite being brown rice.

Why you should eat this? 

Lean beef that’s 10 percent fat or less — whether it’s grass-fed beef or another type of beef — can be part of a heart-healthy diet. There are additional health benefits to eating grass fed beef. Higher in iron, vitamin E, and Omega-3’s. Grass fed beef is leaner and lower in calories than its grain fed counter parts. It is more pricey, but thats a good reason to eat less. Fill up on a leafy greens and rice salad.

Everything in moderation.

That’s key to a healthy diet for crying out loud.

Spicy Beef Kabobs (4 servings)

  • 1 ½ to 2 pounds boneless beef sirloin (I use sirloin tips, they are tender & easy to cut into pieces)
  • 1 lb cherry tomatoes
  • 3 cloves garlic, minced
  • 2 teaspoons paprika
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup red wine vinegar
  • ½ cup olive oil
  • Bamboo skewers, soaked in water for at least 30 mins.

** I’m going with a more convinient way to cook these, in the broiler. If you have the time to light up the grill, please do so. After I spent all that time up there rambling about grilling, its the least you can do. However, if this is something you want to make on a weeknight, go with the broiler. I have had great results this way.

Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.

In the bowl of a food processor or in a separate mixing bowl combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor or whisk running drizzle in the olive oil.

Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.

Preheat the broiler and set the rack about 6 inches away from the heat. OR do what you do to get your grill going.


Thread the meat onto the skewers alternating with cherry tomatoes.

Place in a single layer on a baking sheet and put them under the broiler. Rotating them after about 5-6 minutes on each side. Keep an eye on them since every broiler is different. Better to under cook these, leaving them a bit rare to medium in the center, than to overcook and make beef jerky.

OR place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium)

Oh wow…. look at these beauties when they are cooked!! Play along here.

Remove from the heat and allow to rest for 2 to 3 minutes prior to serving.

Mediterranean Rice Salad (Servings: 4-6)


  • 1 ½ teaspoons salt
  • 1 ½ cups long grain brown rice
  • ¼ cup fresh lemon juice
  • ⅓ cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon fresh oregano, minced
  • ¼ teaspoon freshly ground black pepper
  • ⅛ to 1/4 tsp. red pepper flakes
  • 1 red bell pepper, finely chopped
  • 1 small cucumber, peeled, seeded, and finely chopped
  • ½ cup chopped green onion
  • ½ cup chopped kalamata olives
  • 1 cup crumbled feta cheese

1. In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 tsp. salt and the rice. Turn heat to low, cover, and simmer 30 minutes or until water has been absorbed. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.

2. In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp. salt.

3. Add rice to dressing and toss to combine. Add remaining ingredients and toss to combine. Serve at room temperature or cold.

Share the health and enjoy!


2 Responses to “Spicy Beef Kabobs and Mediterranean Rice Salad”

  1. Tom Slykhouse June 3, 2012 at 1:58 pm #

    I was looking for a mediterranean style beef kabob recipe and ran across your blog post. My wife and I loved it! The bonus was the mediterranean rice, which is kind of like a greek salad with rice. My wife especially loved that! One option I would suggest is to serve it with Tzatziki sauce. Thanks for the recipe, it was delicious!

    • ChefNichole June 3, 2012 at 6:11 pm #

      Thank you Tom!! I agree these would be SO GOOD with a big slab of Tzatziki sauce. Yum!

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