I love kebabs of all sorts. I mean come on, meats on a stick in bite size pieces are perfect in so many ways. The chunking of meat maximizes the surface area for the flavour of the rub or marinade and also makes for convenient eating. So much win-win scenarios here.

My daughter’s favourite kebabs are the chunky beef kabobs we get at a local jewish inspired grill house. My favourite is the cumin flavoured lamb kebabs made “northern Chinese” style with small bits of meat and a lot of cumin. I’ve always wondered what the best cuts of meat are for kebabs especially lamb kebabs. Would it be shoulder? Well for a recent BBQ I decided to take the best of both words and make cumin flavoured beef kebabs. Cindy and Mike from Dragonfly Farm dropped off a delivery of meat that included several packs of eye of round beef conveniently labeled in black marker: “kebabs”. So here is my Cumin Beef Kebabs recipe that turned out turned out so-so.  I’m sorry to say, “eye of round” is not my favourite cut, and the meat turned out on the tougher and drier side than I prefer.  Also, if you follow my recipe below, a lot more cumin and salt may be required.  I’ll make another go at this with lamb shoulder.  Preferably I think kabobs need a fattier meat.  Hey I didn’t say I’d be sharing only my good recipes right?  If you have any tips, please share in the comments!


  • 2 pounds of beef (Eye of Round was used here)
  • 2 Tbsp ground cumin
  • 1 Tbsp oregano
  • Paprika
  • Olive oil
  • Balsamic Vinegar (optional)
  • Salt and Pepper


What to do

  1. Cut meat up into 1 inch cubes20130629-125939.jpg20130629-125949.jpg
  2. Toss all the ingredients into a bowl and mix.20130629-125958.jpg
  3. Grill to desired doneness20130629-223329.jpg






Written by Alfred Kee

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