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Spicy Beef Kabobs

Ease of Preparation: Easy

Preparation Time: 30 min
marinate 2 to 8 hrs, soak skewers 20 min

Cook Time: 10 min

Servings: 8

Recipe By: Karen Hulene Bartell

From:  Fine Filipino Food
Used with permission of Hippocrene Books

Other Main Dishes
Other Pacific Rim
Other Meat

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Spicy Beef Kabobs

Pork or chicken works equally well as beef in this recipe. Experiment with all three, but if using pork be sure to cook it thoroughly. Turmeric (dilaw) is a plant whose gingerlike root is ground into a spicy powder, used for flavoring and food coloring.

2 pounds beef, cut into 1-inch cubes
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 tablespoon raw or brown sugar
1/2 teaspoon chili powder, or to taste
1/2 teaspoon salt, or to taste
2 tablespoons vegetable oil
6  medium cucumbers, thinly sliced
4  medium onions, thinly sliced
Mix the beef cubes with the cumin, cinnamon, coriander, turmeric, sugar, chili powder, salt, and vegetable oil. Cover, refrigerate, and marinate for 2 to 8 hours, stirring occasionally.

Soak 8-inch-long wooden or bamboo skewers in water for 1/2 hour just prior to using. Thread the beef onto 8 skewers. Arrange the shish kabobs on an aluminum foil-covered cookie sheet and broil for 3 to 5 minutes. Turn the shish kabobs over, and broil the other side for 3 to 5 minutes.
Chef Suggestions
Serve with sliced cucumbers and onions.

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