Steak Kabobs with Mediterranean Spice Rub & Cauliflower Tabouli Salad

Directions

1. If using wooden skewers, soak 4 of them in water.
2. Rinse all produce and pat dry.
3. Break the cauliflower into florets, trim the stem and leaves, then coarsely grate.
4. Preheat a nonstick skillet over medium-high heat. Add oil, then the grated cauliflower and season with salt and pepper; cook, stirring, until crisp-tender, about 4–5 minutes. Transfer to a baking sheet and spread in an even layer to cool.
5. Mix the ground coriander, cumin, paprika, cayenne, salt, and pepper in a bowl. Toss the steak cubes with the spice blend to coat.
6. Heat a grill pan, outdoor grill, or skillet over medium-high heat. Thread steak onto skewers (or cook the cubes without skewers), then brush with oil.
7. Grill the kabobs, turning every 2–3 minutes, until browned and cooked through, about 10 minutes. Remove and loosely cover with foil.
8. Zest the lemon into a bowl, then juice it; add the cooled cauliflower and stir to combine to form the tabouli base. Mince the garlic and slice the green onions; add to the bowl.
9. Dice the cucumber and tomatoes and add them to the cauliflower mixture. Remove herb leaves from stems and chop finely; add parsley and mint to the bowl with olive oil, salt, and pepper; mix to finish the tabouli.
10. To serve, divide the tabouli among plates and place the steak kabobs on top.