Beef Tomato Harissa Kebab
Beef Tomato Harissa Kebab
Adapted from Chef Jonathan Bardzik
Meat and Poultry
Ingredients
Ingredients
- 6 tablespoons Harissa paste
- 1/2 cup brown sugar
- 1/4 cup tomato paste
- 1/4 cup red wine
- 1/4 cup Fustini's Pomegranate balsamic
- 1 tablespoon cinnamon
- 2 tablespoons chopped thyme
- Kosher salt and fresh ground black pepper
- 2 tablespoons Fustini's Cayenne Crush olive oil
- 1 quart cherry tomatoes (assorted colors)
- 2 bell peppers, cut into 2" pieces
- 1 1/2 pound top sirloin steak, cut into 2" pieces
Directions
- Whisk together the Harissa paste, brown sugar, tomato paste, red wine, balsamic, cinnamon, thyme, and olive oil. Season with salt and pepper to taste.
- In a large bowl, mix together tomatoes, peppers and steak. Toss to coat with Harissa mixture. Refrigerate overnight.
- Load skewers with beef, tomatoes and peppers. Prepare a hot grill and cook over direct heat for 2-3 minutes per side, about 8-10 minutes total for medium-rare.
- While grilling, place any remaining Harissa sauce and extra tomatoes in a small saucepan and simmer until thickened. Brush cooked kebabs with sauce and serve.
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