Tars Tarkas' Thark-Style Skewers with Crimson Slaw
Inspired by the fierce green warriors of Barsoom, these skewers feature tender marinated protein, grilled until caramelized, and served alongside a vibrant, zesty slaw. The combination of savory and tangy mimics the harsh beauty of their desert home.
Directions
- 1
In a large bowl, combine the olive oil, apple cider vinegar, smoked paprika, cumin, cayenne pepper, salt, and black pepper.
- 2
Add the beef cubes to the marinade, toss to coat thoroughly, and refrigerate for at least 1 hour, or preferably overnight.
- 3
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 4
Preheat grill to medium-high heat (375-400°F / 190-205°C).
- 5
Thread marinated beef onto the skewers, leaving small spaces between the pieces.
- 6
Grill skewers for 3-4 minutes per side, turning occasionally, until beef is cooked to your desired doneness and has nice grill marks.
- 7
While skewers are grilling, prepare the crimson slaw. In a large bowl, combine shredded red cabbage, julienned carrots, chopped cilantro, and sliced red onion.
- 8
In a small bowl, whisk together the lime juice and honey. Pour over the slaw mixture and toss to combine.
- 9
Season slaw with salt and pepper to taste. Let sit for 5-10 minutes for flavors to meld.
- 10
Serve the grilled beef skewers immediately with a generous side of the crimson slaw.