Fustini's Oils and Vinegars
Beef Tomato Harissa Kebab

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Beef Tomato Harissa Kebab

Beef Tomato Harissa Kebab

Adapted from Chef Jonathan Bardzik

Gluten Free Dairy Free


  • 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


You can substitute Sriracha and Adobo sauce for the Harissa paste and tomato paste.


Step 1. 

Whisk together the Harissa paste, brown sugar, tomato paste, red wine, balsamic, cinnamon thyme and olive oil.  Season with salt and pepper to taste.

Step 2. 

In a large bowl, mix together tomatoes, peppers and steak.  Toss to coat with Harissa mixture.  Refrigerate overnight.

Step 3. 

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.

Step 4. 

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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