Steak + Veggie Kabobs

2-3

1 lb. of top sirloin, rib eye, or flank steak cut into 1 inch cubes

2 tsp garlic powder

2 tsp salt

1 tsp pepper

1⁄4 cup of soy sauce

1⁄4 cup of olive oil

1 tbsp of Dijon mustard

1⁄4 cup of chopped cilantro

2 tsp of Paro Tarka + more for Taste 2 Bell Peppers cut into 1 inch pieces 8 oz mushrooms with stems removed Maazah Lemon Aioli

Lemon (optional)

These Tarka steak kabobs take minimal prep time and will bring all the flavor to your cookout so you can be the grill master.

25 minutes

2-3

METHOD

1
In a large mixing bowl toss the steak, garlic powder, salt and pepper. Whisk soy sauce, olive oil, Dijon mustard, Tarka, and cilantro together in a small bowl and pour over steak. Toss to coat evenly and refrigerate 8 hours or overnight. If you only have an hour to marinate that’s fine too!
2
If using wooden skewers, soak them in water for 30 minutes to prevent them from burning on the grill. Set grill to medium heat and assemble veggies and steak on skewers.
3
Grill skewers about 5 minutes per side. Cut lemon in half and place cut side down on grill. Spoon more Tarka onto skewers if desired and serve with Maazah Lemon Aioli for dipping.

1
In a large mixing bowl toss the steak, garlic powder, salt and pepper. Whisk soy sauce, olive oil, Dijon mustard, Tarka, and cilantro together in a small bowl and pour over steak. Toss to coat evenly and refrigerate 8 hours or overnight. If you only have an hour to marinate that’s fine too!
2
If using wooden skewers, soak them in water for 30 minutes to prevent them from burning on the grill. Set grill to medium heat and assemble veggies and steak on skewers.
3
Grill skewers about 5 minutes per side. Cut lemon in half and place cut side down on grill. Spoon more Tarka onto skewers if desired and serve with Maazah Lemon Aioli for dipping.