These Cumin Spiced Beef Kebabs with Blackberry Dipping Sauce have a wonderful, complex, blackberry flavor and make the perfect summer meal. A reduction of red wine and Oregon blackberries pairs perfectly with the grilled sirloin steak. A healthy, light, aromatic dish that your entire family will enjoy!
Recipe created by Erin from platingsandpairings.com
2 pounds sirloin steak, cut into 1-inch pieces
¼ cup low sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon olive oil
1 tablespoon ground cumin
1 teaspoon paprika
Juice of 1 lemon
1 tablespoon olive oil
1 medium shallot (chopped)
1 ½ cups fresh or frozen blackberries
½ cup dry red wine (or beef or chicken broth)
1 teaspoon cumin
1 teaspoon balsamic vinegar
Kosher Salt
Step 1
Combine soy sauce, Worcestershire, olive oil, cumin, paprika and lemon juice in a large bowl.
Step 2
Add sirloin pieces and toss well to combine. Cover and marinate 1 hour at room temperature, or in the refrigerator overnight.
Step 1
Heat oil in a small saucepan over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Season with salt.
Step 2
Stir in the blackberries, red wine, cumin and vinegar. Cook until the blackberries soften and the wine has reduced by half, about 10 minutes. Puree with a food processor or blender.
Step 1
Prepare a grill for high heat or preheat broiler.
Step 2
Thread beef onto skewers. Grill or broil until beef is cooked through, turning occasionally, about 6-8 minutes.