Cumin-Crusted Beef Skewers with Warm Roasted Tomato Sauce and Minted Cucumber

Name: Cumin-Crusted Beef Skewers with Warm Roasted Tomato Sauce and Minted Cucumber
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 24 oz beef sirloin, cut into 1.25-inch cubes; 1.1 lb Roma tomatoes; 9 oz cucumber; 4 oz red onion; 6 cloves garlic; 5 tbsp olive oil; 3 tbsp lemon juice; 2 tbsp tomato paste; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tbsp honey; 0.35 oz fresh mint; 0.4 oz fresh parsley; 1 1/2 tsp salt; 1 tsp black pepper; 1/2 tsp red pepper flakes; 4 skewers wooden or metal skewers

An original beef recipe featuring marinated beef cubes threaded onto skewers and cooked until juicy, then served over a warm roasted tomato sauce with a fresh side of cucumber, mint, and lemon. It balances smoky, citrusy, and herbal notes in a modern, vibrant dish.

25 minPrep

30 minCook

55 minTotal

4Servings

Dairy-FreeGluten-FreeLow CarbHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

700 g beef sirloin, cut into 1.25-inch cubes (for brochetas)
500 g Roma tomatoes (partidos a the mitad)
250 g cucumber (en medias lunas finas)
120 g red onion (the mitad for roasting and the mitad en slices finas)
18 g garlic (4 cloves for the marinada and 2 for the sauce)
75 ml olive oil (divided)
45 ml lemon juice (divided)
30 g tomato paste (for intensificar the sauce)
8 g ground cumin (for the crust and marinada)
4 g smoked paprika (for the marinada)
2 g dried oregano (for the marinada)
15 ml honey (for balancear the sauce)
10 g fresh mint (chopped)
12 g fresh parsley (chopped)
8 g salt (or to taste)
4 g black pepper (freshly ground)
1 g red pepper flakes (optional)
4 unit wooden or metal skewers (si son of madera, remojarlas)

Nutrition facts

per serving

392 kcal

Calories

37 g

Protein

15 g

Carbs

20 g

Fat

3 g

Fiber

12 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
If using wooden skewers, soak them in water for 20 minutes while you prepare the remaining ingredients.
2
Preheat the oven to 220 °C / 425 °F. Place the Roma tomatoes, half of the red onion, and 2 garlic cloves on a baking tray. Add 2 tablespoons olive oil, a pinch of salt, and a little black pepper. Roast for 20 minutes, until the tomatoes are soft and lightly browned at the edges.
3
While the vegetables roast, make the marinade. In a bowl, mix half of the ground cumin, the smoked paprika, dried oregano, 4 grated garlic cloves, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4
Add the beef cubes to the marinade and toss well to coat. Let rest for 15 minutes in a cool spot.
5
In another bowl, combine the cucumber, the remaining red onion sliced thinly, fresh mint, half of the parsley, 1 tablespoon lemon juice, 1 tablespoon olive oil, and a pinch of salt. Set this fresh side aside.
6
Once the tomatoes are ready, transfer them to a blender or food processor with the roasted onion and garlic, tomato paste, honey, red pepper flakes if using, the remaining ground cumin, 1 tablespoon olive oil, and 2 tablespoons water. Blend into a thick, rustic sauce.
7
Pour the sauce into a small saucepan and warm it over medium heat for 3 to 5 minutes, stirring. Taste and adjust with salt and black pepper if needed. Keep warm.
8
Thread the marinated beef onto the skewers. Heat a grill, grill pan, or flat griddle over medium-high heat. Cook the skewers for 8 to 10 minutes total, turning every 2 to 3 minutes, until browned outside and cooked to your preferred doneness.
9
Let the skewers rest for 3 minutes to keep them juicy. Meanwhile, stir the remaining parsley into the warm sauce.
10
To serve, spread the warm roasted tomato sauce on each plate, place the beef skewers on top, and serve with the minted cucumber salad on the side.

Chef tips

For deeper flavor, marinate the beef for up to 1 hour in the refrigerator. If you want a smokier finish, cook the skewers over charcoal or add an extra pinch of smoked paprika to the sauce.

Substitutions

You can use tenderloin, top sirloin, or flap steak cubes instead of sirloin. Mint can be swapped for fresh basil. Honey may be replaced with maple syrup if you prefer a different sweet note.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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