Top Grass Beef Kabobs

With summer just around the corner, there is nothing better than firing up the grill and relaxing in the backyard. These beef kabobs are just what you need for an afternoon meal outdoors.
Dish Type: appetizers, main dish Lifestyle: dairy free, gluten free, localvore


3 tbsp canola oil

2 tbsp rice vinegar

2 tbsp fresh parsley, chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp cinnamon

1 tsp hot pepper flakes (or to taste)

½ tsp garlic powder

½ tsp ground ginger

1 ½ lb Top Grass Top Sirloin or (New York) Strip Loin Grilling Steak, 1 inch thick, cut into cubes

1 red onion, cut into chunks

2 sweet yellow peppers, cut into chunks

Peanut Sauce:

1 clove garlic

1/2 cup crunchy peanut butter

1/2 cup reduced chicken broth

1 tbsp soy sauce

2 tsp fresh lemon juice

1 tsp garlic-chili sauce

1 tsp sugar

1/4 coconut milk


Combine oil, vinegar, parsley, cumin, coriander, cinnamon, hot pepper flakes, garlic powder and ginger in large sealable freezer bag or bowl. Add beef cubes and toss well coat. Seal or cover and refrigerate for 30 minutes or up to 12 hours.

Meanwhile, prepare Peanut Sauce (recipe below) and set aside, refrigerating if held for more than 1 hour.

Thread beef cubes, onion and yellow and green peppers alternately onto soaked wooden skewers. Grill over medium-high heat on lightly oiled grill, turning once, for about 4 minutes per side for medium-rare. Serve with Peanut Sauce for dipping.

Peanut Sauce: 
In medium saucepan, combine sauce ingredients, except the coconut milk. Bring to boil over medium-high heat, stirring often. Reduce heat and simmer, stirring, for about 1 minute or until sauce thickens slightly. Stir in coconut milk and cook, stirring until heated through. Serve warm.

Recipe provided by Top Grass Beef