Spicy Beef Kabobs (brochetas de res)


  • 3 Cloves garlic, minced
  • 2 Teaspoons cayenne pepper, or to tatse
  • 2 Teaspoons paprika
  • 2 Teaspoons cumin
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/3 Cup red wine vinegar
  • 1/2 Cup olive oil
  • 1 1/2 Pounds boneless beef sirloin, cut into 1 inch cubes
  • 6-8 Slices bacon, cut into about 2 inches pieces
  • 1 Onion, halved and cut into 6 wedges
  • 2 Medium tomatoes cut into 1 inch pieces, or 10-15 cherry tomatoes
  • 1 Red bell pepper, cut into 1 inch pieces
  • 15-20 Small mushrooms
  • 10-15 Wood or metal skewers


In a blender, combine garlic, cayenne, paprika, cumin, salt, pepper, and red wine vinegar, blending until smooth. With the blender running on low, add the olive oil slowly to emulsify the mixture.

Place the beef in a bowl and add the marinade. Toss to coat the beef well with the marinade. Cover and refrigerate for at least 2 hours, or up to 8 hours.

Prepare the grill, preheating to medium-high heat.

Thread the meat, bacon, onion, tomato, bell pepper, and mushroom onto the skewers, alternating as desired. For best results, place a bacon piece next to each beef cube. Be sure to leave a little space between each item on the skewer.

Place kabobs on the grill and cook about 2-3 minutes per side, or 8-12 minutes in all.

Wrap in aluminum foil and let stand a few minutes before serving.

Serves 4-6

Posted by Lindsay

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