As seen on The Food Network's, The Kitchen.

Photo By Todd Plitt BSTV
Recipe courtesy of The Kitchen

Beef and Bacon Threaded Kebab

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  • Level: Easy
  • Total: 50 min (includes chilling time)
  • Active: 20 min
  • Yield: 8 kebabs



Special equipment:
8 metal or wooden skewers (soak wooden skewers in water before using)
  1. Mix the adobo sauce, agave and lime juice together in a small bowl and set aside.
  2. Lay out the bacon on a paper-towel-lined plate. Microwave until partially cooked, 3 to 4 minutes.
  3. Press 1 strip of bacon onto 1 strip of steak and gently flatten them together. Thread a skewer through the bacon and steak, creating a ribbon-like shape on the skewer. Repeat with the remaining bacon and beef. Refrigerate the skewers for 15 to 30 minutes before cooking to help them stay together.
  4. Prepare a grill for medium-high heat.
  5. Place the skewers on the grill bacon-side down. Brush the adobo glaze onto the beef while the bacon cooks. Cook until the bacon is crisp, 3 to 4 minutes. Flip the skewers and glaze the bacon side. Cook until the beef has a nice char, another 1 to 2 minutes. Serve immediately.