Provided by Steven Raichlen
Categories dinner, easy, quick, weekday, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a dry cast-iron skillet over a medium flame. Add mustard seeds, fennel seeds, peppercorns and grains of paradise, and cook until fragrant and lightly toasted, 1 to 3 minutes, stirring with a wooden spoon. Do not let burn. Transfer spices to a heatproof bowl to cool, then place in a spice grinder; grind in short bursts until a coarse powder forms. Add the salt, pepper flakes and cayenne.
- Cut steak into pieces about 1 1/2 inches wide and 3 1/2 inches long. Spray or brush meat on all sides with the olive oil and generously season with the spice rub. Refrigerate excess rub for later use. Pierce the steak pieces through the narrow end with tandoor or shish kebab skewers, about 3 pieces per skewer.
- If using a tandoor, heat it to about 500 degrees. If using a grill or broiler, heat to high. In tandoor, cook kebabs until browned all around, about 5 minutes total for medium-rare. If grilling or broiling, cook for 3 to 4 minutes a side, 6 to 8 minutes total.
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