Spicy Portuguese Beef Kabobs

Spicy Portuguese Beef Kabobs

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Experience the flavors of Portugal with this recipe from the Beef Council! The preparation couldn’t be easier—just skewer cubes of beef Top Sirloin and red bell pepper slices. A spicy seasoning blend puts this recipe over the top. Perfect as an…

Experience the flavors of Portugal with this recipe from the Beef Council! The preparation couldn’t be easier—just skewer cubes of beef Top Sirloin and red bell pepper slices. A spicy seasoning blend puts this recipe over the top. Perfect as an appetizer or dinner!

Ingredients

Prep Time

10 min

Total Time

25 min

Yield

Serves 4
  • 1.5 lbs Leahy's Angus Beef Top Butt Steak ( cut 1.25" thick)
  • 1 Red Bell Pepper ( large, cut into 1" pieces)
  • 2 Tbsp Cilantro ( chopped)
  • 2 Tbsp Olive Oil
  • 2 tsp Hot Sauce
  • 1 tsp Garlic ( minced)
  • 1/4 tsp Crushed Red Pepper

Directions

  • 1

    Cut beef Top Sirloin Steak into 1-1/4-inch pieces. Combine last 5 ingredients in medium bowl. Add beef; toss. Alternately thread beef and bell pepper onto six 10-inch soaked wood skewers.

  • 2

    Place kabobs on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season with salt, as desired.


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Recommended Pairings

Tempranillo

Tempranillo

You'll usually see Tempranillo labeled as "Rioja", because that's the best region for growing this grape. It produces wines with dark fruit and earthy flavors at great values.


Top Regions:

  • Rioja, Spain
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Pairs great with:

  • Try this Spanish wine with roasted pork and BBQ

Lagers

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Pairs great with:

  • Perfect with brats and burgers!

Reviews

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