Reaper beef kabobs with chimichurri and cumin flatbreads

  • 2
  • 60 minutes plus 2 hours’ resting and marinating time
5.00

These fiery kabobs are marinated in Encona South Carolina Reaper Sauce, grilled to perfection, and served with a bright, herby chimichurri on top of homemade cumin-infused flatbreads.

First published in 2025

Ingredients

Metric

Imperial

For the reaper beef kabob marinade

For the reaper beef kabob

For the cumin flatbreads

For the chimichurri

For the garnish

Equipment

  • Skewers

Method

1

Mix all kabob marinade ingredients in a bowl, add the beef, and marinate for 2 hours

2

To make flatbreads, mix all the ingredients together. Knead until smooth then cover and rest for 1 hour

3

To make chimichurri, mix all the ingredients together and let infuse for at least 30 minutes

4

Divide the flatbreads into four, then roll each piece out into a round flatbread

5

Cook on a hot, dry pan until puffed and cooked through. Wrap in a clean tea towel and set aside

6

Skewer the beef, peppers, onions and mushrooms. Cook under a hot grill until charred and cooked through

7

Garnish with parsley, chillies and sesame seeds

First published in 2025

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