Sponsored by BUSH’S® Beans

Tex-Mex Beef Kabobs

by Ryan Scott 3:00 AM, May 28, 2018

Rachael Ray Show

Aired May 28, 2018

Serves 6

24 2-inch cubes beef sirloin
1/4 cup canola oil
1 tablespoon brown sugar
2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper
A mixture of red peppers, green peppers and red onions, cut into similar shapes as the beef
1 cup cilantro leaves, chopped
1 serrano pepper, very thinly sliced
Lime wedges, for serving


Place the beef cubes into a bowl with the canola oil. Season with cumin, chili powder, paprika, salt and pepper, and turn to coat.

Thread one cube of beef onto each skewer followed by two pieces of red pepper, another piece of beef, two pieces of red onion, another piece of beef and two pieces of green pepper. Place the skewers in the fridge until you’re ready to grill.

Heat a grill to a medium-high heat. Once hot, add the kabobs and cook for three minutes per side. Place two kebabs per dinner plate and top with some fresh cilantro, serrano pepper slices and a wedge of lime.

Serve with BUSH’S® Honey Chipotle Grillin’ Beans alongside.


Grilled Guacamole

BBQ Chicken Kabobs

Beef Goulash