Ingredients
- 12 5 inch bamboo skewers
- 1 pound steak cut into 2” cubes
- 1 bell pepper any color, cut into 2” squares
- 1 yellow onion cut into 2” wedges
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and ground black pepper to taste
- 2 tablespoons cooking oil
- Chimichurri for serving
Instructions
- Place bamboo skewers in a shallow bowl with water to soak.
- Combine steak cubes, peppers and onions in a large bowl.
- Add cumin, chili powder, paprika, cayenne pepper, salt, pepper and oil; mix well.
- Remove skewers from water. Thread the steak and veggies onto the skewers.
- Preheat grill to 425˚F(220˚C). Brush grill grates with oil. Place kabobs on the grill.
- Cook for 8 to 10 minutes, flipping once, until the internal temperature of steak is 130-140˚F, depending on your preference.
- Serve with chimichurri on the side.
Nutrition
Calories: 107kcal | Carbohydrates: 2g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 24mg | Potassium: 145mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 426IU | Vitamin C: 13mg | Calcium: 8mg | Iron: 1mg