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Spicy Beef Kebabs Recipe

Spicy Beef Kebabs

Alton Brown

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Dis-Kabob-Ulated

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (50)

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Average Rating:

Total Reviews: 50

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  • on May 13, 2012

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    I added a little more salt and pepper to mine, and it was phenomenal. These were the best kebabs I have ever had. Thanks again Alton!

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  • on May 05, 2012

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    alon the spicey kebab took me back to my country very very good
    im going try it with lamb i want to give you very good thanks alton :

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  • on March 10, 2012

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    I toned down the Vinegar a bit and threw in a half teaspoon of smoked chipotle.... marinate longer if you can... AWSOME result!!!
    Great job Alton

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  • on August 07, 2011

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    Keep looking for better beef kebabs but can't find them. Once you experience turmeric, everything less falls short. Great job Alton

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  • on July 12, 2011

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    best kebabs ever....... i use 3ts of salt

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  • on June 12, 2011

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    Wow! This is a perfect recipe for grilling season or any season for that matter. The marinade definitely worked its magic on the meat and the balance of flavors was just right.

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  • on May 10, 2011

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    GREAT recipe!!! Not as spicy as the title suggests, so I added some cayenne or tabasco sauce. Great along side some coucous for a middle eastern dish!!! Thanks, Alton!!

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  • on May 09, 2011

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    Made the recipe exactly how it's written and it was great. Simple and easy.

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  • on March 17, 2011

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    EXCELLENT recipe. My butcher didn't have sirloin, so I used a London Broil Beef and let it marinade in the fridge for 2 and a half hours. The flavors worked so well together, don't skip out on anything in the recipe! It was so flavorful and tasty. Served it with Giada's grilled vegetables and a cobb salad and my boyfriend loved it : Will definitely add this to my recipe book.

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  • on March 11, 2011

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    Awesome! Another great recipe from Mr. Brown that I will continue to use [ad nauseum]--Honestly, the leftovers were as amazing, with the flavors having time to completely meld. I would not change or alter a thing on this recipe.

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