In the Middle East, Tikka or kebab includes grilled, roasted and stewed dishes of large or small cuts of meat. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the Tikka kebab has become part of everyday cuisine in many countries around the globe.
2 lbs. beef tenderloin or ribeye steak, cut into cubes
2 tsp. salt
1/2 tsp. ground black pepper
1 1/2 tsp. Nada Problem Baharat Spice
4 tbsp. olive oil
1 whole green pepper, cut into cubes
1 whole onion, cut into cubes
1 pkg. cherry tomatoes
6 inch wooden skewers, soaked in water
Preheat grill. In a large bowl mix beef cubes with salt, black pepper, Nada Problem Baharat Spice and olive oil. Marinate for about 1 hour up to overnight. Skewer the meet and leave 1 inch of skewer on each side until all the meat is used. Do the same for the Individual Vegetables. Grill each side of the steak skewers for 5-10 minutes, depending on the thickness of the meet and how well done you like it, if you like it medium rare then only do 5 minutes, if you like it well done, then you'll need to go to 7-10 minutes on each side or a total of 14-20 minutes. Serve with rice, pita, hummus and Tabbouleh.