The most southern state in Spain, famous for it's beautiful coastline, culture and traditions, wine and its food, of course. It also is home to three of Spains larger cities, Sevilla, Cordoba and Malaga. And not to forget Gibraltar, although that's still British today.
Now that the BBQ season is almost winding down, I thought I'd post a quick and easy recipe for these delicious Andalusian shish kebabs, made with skirt steak. Lamb fillet is preferred but skirt steak is a great alternative. And it's a bit less expensive. You can either throw them on the BBQ or, as I did, sear them in a pan with a little bit of oil. Both methods will return stellar results.
The marinade is very simple, all we need for it are the following ingredients:
1.5 lbs of skirt steak, cut lengthwise into strips
5 garlic cloves, peeled, crushed and minced
3 Tbsp of olive oil 1 medium-size red onion, peeled and thinly sliced
1 Tbsp of dried Rosemary, fresh works fine, too
1 tsp of ground cumin
1 tsp cayenne pepper
1 tsp of paprika powder
juice of half a lemon
freshly ground black pepper
Place the meat strips into a large bowl and add all the above ingredients. Combine everything and let the skewers marinade for at least 2 hours. An overnight rest will give them even more flavor and depth.
Get about 8 wooden skewers ready (soak them in water for 30 mins if they go on a BBQ) and slide the strips onto the skewers in a zig-zag pattern. Pan-sear (or grill) them for 3 minutes on each side. Make sure not to overcook them or they'll be dry and too chewy.
Serve them with some Pide flatbread (Turkish), a fresh salad and a cold beer. I also used a little Spanish Chili sauce and a Yoghurt-based garlic sauce.
Disfrute de este alimento!