• 1 pound sirloin steak cut into 1 inch cubes
• 1 small onion
• 2 tablespoons creamy peanut butter unsalted
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• 2 teaspoons AllSpice
• ½ teaspoon salt
• ¼ teaspoon crushed red pepper
• ¼ teaspoon powdered ginger
• Cooking spray
1. In the bowl of a food processor, grate the onion until it’s finely chopped. Add the peanut butter, tomato paste, olive oil, all spice, salt, crushed red pepper and powdered ginger. Continue to blend until the mixture is well combined and smooth.
2. Transfer the sauce from the blender to a large bowl. Add the beef to the sauce and toss to coat. Cover and refrigerate for 20 minutes to allow the beef to marinade.
3. When ready to grill, thread the beef onto wooden or metal skewers. Pour any leftover marinade on top of the beef kabobs.
4. Preheat the grill to medium-high heat, and grease the grill with cooking spray.
5. Cook on the preheated grill, flipping once, until meat is browned, about 10-15 minutes.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: You can freeze the beef kabobs before or after grilling them for up to 3 months. To re-heat, thaw in the fridge overnight and microwave until heated through.
Make Ahead Tips: You can make the marinade up to 5 days ahead of time or freeze for up to 3 months.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
o Instead of fresh onions, you can use onion powder, but I highly recommend using fresh onions.
o Instead of Allspice, you can use 7 spice or another similar spice or combination of spices including cloves, cumin, paprika or nutmeg.