char-grilled beef kabobs

if there's one thing lebanese love, it's kabobs. we cook meat on the stick so deliciously, it makes unicorns shed rainbow tears of happiness whilst simultaneously pooping double rainbows.

the main reason why kabobs or (ke-babs, for you new zealand types) are superior to non-stick meats is the mere ratio of spices to surface area. i now share with you my go-to rub for all meats red.

auditory pairing: gogol bordello - avenue b (bc if the meat could talk, it would have this attitude)

char-grilled beef kabobs
yields 4 servings

2 ribeye steaks, cut into 1" cubes
1 tbsp cajun spice
1 tsp ginger
2 tsp oregano
1 tsp paprika
2 tsp garlic powder
1 tsp cumin
1 tsp coriander
1/2 tsp kosher salt

1. mix all spices together and rub on all sides of steak cubes
2. let "marinate" for 45 mins up to a few hrs in the fridge
3. thread onto skewers (i like to use the flat metal type, the ones pictured i inherited from my dad)
4. preheat grill to medium-high
5. grill on all 4 sides for a few minutes until brown/golden and delicious looking
6. remove from skewers and serve with a little sauce of your choice (i'm really into this vidalia onion and fig sauce right now)


  1. YOU HAVE BEEN COOKING UP A STORM THESE PAST FEW DAYS! I like it, but I'd like it better if I was there eating all of it muahahaa

  2. i can personally vouch for the holy sh*t amazing-ness of these kabobs, because i ate several of them. WITH THE FIG SAUCE. oh yes. i did.