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Spiced Flank Steak Kabobs with Apricot Chutney + Broccoli Spears

Active Time: 20 minutes
Total Time: 30 minutes
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Why we love it:

This meal was inspired by a combination of my local Thai restaurant (the way they thread the skewers) and the apricot chutney from a very old Indian cookbook I have. I’ve tried to simplify the steps and ingredients so you can make this on a weeknight without giving up the delicious combination of flavors. If you don’t have metal skewers, don’t forget to pick up some wooden ones at the grocery store.


  • 12 Yellow Onion (if you don’t have 1 leftover from this week, use 1 shallot)
  • 1 clove Garlic
  • Fresh Ginger (½ inch piece)
  • 1 Tablespoon Unsalted Butter
  • 1 teaspoon Turmeric (divided)
  • 1 teaspoon Ground Cumin (divided)
  • 1 cup Apricot Jam
  • 1 pound Flank Steak
  • 1 teaspoon Kosher Salt (divided)
  • 14 teaspoon Black Pepper
  • 1 Tablespoon Extra Virgin Olive Oil (divided)
  • 1 teaspoon Garlic Powder (divided)
  • 1 cup Water
  • 1 cup Couscous
  • 1 bunch Broccoli

Cooking Instructions

  • 2. CHUTNEY

    Mince the onion finely. Mince the garlic and ginger finely. Keep chopping all 3 together as finely as you can. In a small pot or sauté pan, melt the butter. Add the ginger/garlic/onion and sauté for about 1-2 minutes over medium heat so they become fragrant but not browned. Add ½ of the turmeric and ½ of the cumin. Cook on the bottom of the pan for 30 seconds. Add the jam and 1 Tablespoon of water. Bring to a simmer, then turn off the heat and let it sit.

  • 3. STEAK

    Slice the flank steak thinly, across the grain, and on an angle. You should get strips that are about 1” thick, with the fibers of the meat running the short way across - if they’re running the long way, turn the steak 90 degrees otherwise it will be very tough to eat.

    Place the pieces in a bowl. Toss them with about ½ of the salt, the rest of the cumin and turmeric, the black pepper and a drizzle of olive oil (about 1 teaspoon). Add ½ of the garlic powder. Toss to coat.

  • 4. THREAD

    Weave the strips of steak onto skewers in a repeating S shape. Start at the edge of one strip and weave it over the point, then back and forth. It keeps the meat tight and will make a long wavy strip. Repeat either on 4 to 6 long skewers, or use twice as many shorter skewers. You can put multiple strips of meat on each skewer as needed.

    Place on a baking sheet.


    Bring 1 cup of water to a boil and add a pinch of salt. When boiling, stir in the couscous, then cover and turn off the heat. Time for 8 minutes. When done, let it sit for 4 more minutes, then rake the couscous with a fork. Drizzle with a bit of olive oil.


    Slice the very bottom disk of the broccoli stems off and discard. Cut the rest of the broccoli into quarters, so you have large wedges. Place on a baking sheet. Drizzle with the rest of the olive oil and sprinkle with garlic powder, olive oil and a pinch of salt.

  • 7. BROIL

    Broil the skewers and broccoli until the steak is charred and sizzling, and the broccoli is cooked through (probably 3 minutes on each side, flip the skewers and the broccoli with tongs). If the broccoli needs more cooking when the steak is done, remove the skewers from the pan and lower the rack. Keep cooking broccoli until it’s tender when pierced with a knife.

  • 8. SERVING

    Serve the couscous topped with steak. Broccoli on the side. Spoon apricot chutney over top.

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    serve with rice or quinoa instead of couscous or over a salad
    skirt works well as does hangar or tri tip steak
  • STEAK:
    use chicken breast or thighs. Or slice a pork shoulder or loin in this thin manner and thread it the same way to make great skewers
    if you don’t want to take this step you can either sear or grill the steak whole, then slice it to serve. Or slice it as described and broil or saute the strips until they’re nicely charred

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • skewers are usually a hit with kids, you could use less of the spice blend if they prefer plain flavors and be sure to use the meat they like. Keep the chutney on the side

Prep Ahead & Use It Up

  1. Make chutney ahead – this lasts for a few weeks and is great on many meats, fish, roasted veggies and sandwiches
  2. If easier, you can thread the steak onto skewers and wrap tightly and refrigerate for up to 3 days before cooking them
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