Grilled Baharat-Seasoned Beef Skewers with Salata Hara

Baharat is a Middle Eastern blend which means “spices” in Arabic and Turkish. Most households have their own favourite blend of spices, Serve these spiced beef skewers and spiced tomato sauce, Salata Hara, with pita or other flat bread and tzatziki.
Yield 4 Servings Prep. Time 30 min Marinating Time 60 min Cooking Time 6 min Total Time 96 min


Here are the following ingredients:

  • Baharat Spice Blend
  • 1½ tsp (7 mL) EACH fresh ground pepper, sweet paprika, ground cumin and ground coriander
  • ½ tsp (2.5 mL) ground cinnamon
  • ¼ tsp (1 mL) ground cloves
  • ⅛ tsp (0.5 mL) EACH ground nutmeg and ground cardamom
  • Beef
  • 1½ lb (750 g) Beef Rib Finger Meat
  • 3 cloves garlic, minced
  • ½ tsp (2 mL) salt
  • ½ tsp (2 mL) dried marjoram
  • 3 tbsp (45 mL) extra virgin olive oil
  • Four 10-inch (25 cm) bamboo or metal skewers
  • Salata Hara
  • 3 ripe large tomatoes
  • ½ cup (125 mL) coarsely chopped fresh cilantro
  • 1 medium serrano or jalapeño pepper, thinly sliced
  • 2 cloves garlic
  • 2 tbsp (30 mL) fresh lemon juice
  • ½ tsp (2 mL) salt (approx)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Baharat Spice Blend: Combine pepper, paprika, cumin, coriander, cinnamon, cloves, nutmeg and cardamom in a small jar, cover and shake well to combine. Measure 2 tsp (10 mL) for the Salata Hara and set remaining aside for the beef.

  2. Trim excess fat from the meat to your taste. Starting at the thicker end of each piece of meat, make a cut in between the meat and the fibrous silverskin, lifting the fat and silverskin away from the meat while you trim along the strip of meat. (Tip: Grip the silverskin with a paper towel to prevent slipping.). Discard the trim. Cut the meat crosswise into 1½-inch (4 cm) pieces and place in a bowl.

  3. Add reserved Baharat Spice Mix for beef, garlic, salt, marjoram and oil to the beef. Mix well. Cover and refrigerate for at least 1 hour or overnight. If using bamboo skewers, soak in water for at least 30 minutes.

  4. Salata Hara: Meanwhile, cut out core from the tomatoes; cut each tomato in half crosswise and squeeze out the seeds. Chop coarsely and place in a food processor. Add cilantro, serrano, garlic, lemon juice, salt and reserved 2 tsp (10 mL) Baharat Spice Blend. Pulse until the tomatoes are finely chopped. Season with salt to taste. Cover and refrigerate until serving, for up to 1 day.

  5. Thread the meat pieces onto skewers, dividing evenly. Grill skewers on a lightly oiled grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 10 minutes, turning twice or more, until instant-read thermometer inserted into cubes reads 145°F (63°C) for medium-rare at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Serve immediately with Salata Hara for dipping.