Steak Kebab’s Brava

This is one of Rick Bayless’ (of Frontera fame) recipes I pulled from his site but slightly modified it for Kebab’s as opposed to the steaks he did it with. This was one of my first shots at his food and I cant wait to try more. I’ve loosely taken things from his book Authentic Mexican -Regional Cooking from the Heart of Mexico but they’ve been so hacked up and filtered to match some of my recipes I have no idea whats his versus mine. His recipes are without a doubt the most authentic I’ve had so if you really looking for real Mexican cooking look no further than his book.

The Brava.


-for marinade

6 large garlic cloves, unpeeled

4 fresh serrano or 2 fresh jalapeno chiles, stemmed

1/4 cup fresh lime juice

2 tablespoons vegetable or olive oil, plus more for the steaks


-for the dish

1 Ribeye chopped into big chucks

1 large white onion

1 large red pepper

2 vine ripened tomatoes

10-12 baby portabella’s


—for vegetarians—

package of premaid seitan


In a small ungreased skillet, roast the unpeeled garlic and the chiles over medium heat, turning occasionally, until both are soft  and blotchy black in places – 5 to 10 minutes for the chiles, 10 to 15 minutes for the garlic.  Cool, then peel the garlic.  Place both garlic and chiles in a food processor along with the lime juice and oil.  Run the machine until the mixture is as smoothly pureed as possible. Season highly with salt, usually about 1 1/2 teaspoons.

Now its time to start skewering! Quarter the onion, red pepper and tomatoes and start placing them along with the steak on the skewers alternating for better presentation. I shouldnt have placed steak next to mushrooms or tomatoes next to red pepper but ohh well you get the point.

After everything’s assembled coat the veggies in olive oil so they dont dry out on the grill. Now brush that wonderful marinade all over that steak…and some of the vegetables too. Let stand for about an hour and work on a side of rice or beans. Your on your own for a side recipe although some white rice with cilantro and lime would make a great pairing.

Light up your coals or if your the lazy type start the gas on your grill. When up to temp place the kebabs in the grills center and rotate every couple of minutes. Make sure you get some searing done on the steak and shrooms to lock in the flavor.

Remove, plate with your sides and enjoy. This marinade is amazing. Its got a great smokey, garlicky flavor with a bit of heat to remind you what your eating.

Since my wife is vegetarian, I subbed the steak for Seitan (wheat gluten). Its usually in the health food section of any big grocery stores and its got a chewy texture similar to meat. Its almost flavorless but not as bad as tofu and it really sucks up any marinade you use so be careful not to overpower it. She loved hers as much as mine. Sorry for stealing another chefs recipe but its too good to pass up sharing.


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