These kebabs are similar in presentation to satay sticks, but are spicier and call for ground peanuts or almonds in the spice rub. Serve these kebabs as an appetizer or at a cocktail party. These spicy bite-sized morsels go down well with a glass of wine or an ice cold beer.
MAKES 15 TO 20 KEBABS
INGREDIENTS:
- 1½ pounds (680 g) flat iron steak
- 15 to 20 skewers
- 1⁄3 to ½ cup (80 to 120 ml) oil
- 1⁄3 cup (48 g) roasted peanuts
- 2½ teaspoons (5 g) cayenne pepper
- 1½ teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cinnamon
FOR SPICE RUB:
- Place the peanuts into a food processor and pulse until you achieve a meal-like consistency.
- Place the peanut mixture into a bowl with the remaining ingredients for the spice rub.
- Transfer the spice rub to a large tray and spread it out evenly.
INSTRUCTIONS:
- Cut the flat iron steak into 3½- to 4-inch (9 to 10 cm) long strips that are 1¼-inch (3 cm) wide and ¾-inch (2 cm) thick.
- Thread one piece of beef onto each skewer in a weaving pattern.
- Preheat the grill for medium-high heat.
- Oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke-point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Brush both sides of the kebabs with oil. This will help the seasonings to adhere. Immediately dip both sides of the kebabs into the tray containing the spice rub. Set onto a clean plate. Repeat the process until all the kebabs are coated with the spice rub.
- Place the kebabs onto the grill. You might have to do this in batches. Cook for about 2 to 3 minutes per side.
- Once the beef is cooked to the desired doneness, remove the kebabs from the heat immediately and serve.
NOTE:
- For a vegetarian or vegan option, use long strips of firm tofu or zucchini instead of the beef.
