Steakhouse Beef Kabobs

This Beef kabob recipe from Chef Lamar Moore uses a peach glaze to compliment the grilled Strip Steak.

Ingredients:

  • 2 pounds New York Steak, cut into 48 square pieces (about 1 inch each) 
  • 2 tablespoons cumin, ground 
  • 2 tablespoons cracked black pepper 
  • 3 teaspoons kosher salt

Peach Glaze:

  • 5 peaches, cut into 8 wedges (skin off)
  • 2 small red onion, each cut into 8 wedges 
  • 1 cup brown sugar 
  • 3 tablespoons soy sauce
  • 2 large red bell peppers, each cut into 8 (1 inch) pieces 
  • 1/4 cup apple cider vinegar 
  • 1/4 cup water 
  • 1 teaspoon olive oil 
  • 1/4 teaspoon kosher salt 
  • 1/4 teaspoon cracked pepper
  • 3 garlic cloves, minced

Cooking:

  1. To prepare skewers, season beef with combined seasonings.  Add 4 pieces of seasoned beef per skewer.  On hot grill sear evenly on each side for approximately 3 minutes until all sides are cooked, medium rare or 145°F.

Peach Glaze:

  1. In heavy duty sauté pot, add oil, peaches, onions, peppers, garlic, sauté for 10 minutes.  Add water, vinegar, sugar soy sauce, cook down until thick.  Blend in blender, until slightly smooth, cool, and glaze on cooked beef kabobs 

Nutrition information per entire recipe: 206 Calories; 3.6 g Total Fat (1.1 g Saturated Fat; 0.2 g Trans Fat; 0.2 g Polyunsaturated Fat; 1.3 g Monounsaturated Fat); 37 mg Cholesterol; 778 mg Sodium; 29 g Total Carbohydrate; 2.3 g Dietary Fiber; 25 g Total Sugars; 17.9 g Added Sugars; 33 g Protein; 83.4 mg Calcium; 5.8 mg Iron; 790 mg Potassium; 0.4 mcg Vitamin D; 0.4 mg Riboflavin; 7.1 mg Niacin; 0.5 mg Vitamin B6; 2.4 mcg Vitamin B12; 285 mg Phosphorus; 6 mg Zinc; 19.7 mcg Selenium; 102.8 mg Choline

Chef lamar moore