Beef and baharat kebab

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1 1/2 tablespoons olive oil
2 tablespoons baharat
2 pounds sirloin, cut into medium chunks
1 1/2 teaspoons salt
optional: peppers and onions + oil to coat + salt


  1. Combine the olive oil and baharat. Season the sirloin with the salt, and then coat it in the spice oil. Skewer the sirloin and let it marinate in the refrigerator while you prepare the fire (or for at least 30 minutes). If you’re using peppers and onions, skewer them separately from the beef, coat them in oil, and season them with salt to taste.
  2. Once the fire has burned down to hot coals with some low flames, place a rack a few inches above the fire and let it heat for a couple minutes (either use a rack that has legs, or prop it up with a square of logs around the fire). Add the beef and cook, flipping it once it has developed a nice sear. Cook the onions and peppers until softened and blistered. Watch the sirloin closely to prevent it from burning, and keep an eye out for hot spots over the fire. Cook it to your preferred doneness.
  3. With the chicken (above), it’s ok to let the coals burn down a little further, but it’s important to see a few low flames for cooking steak if you want the inside to stay medium-rare, and the outside to have a nice sear. It should take about 6 to 8 minutes total (3 to 4 minutes per side), so keep a close eye on it.