Ajeen Beckford Pork Kebabs With Chimichurri Sauce Recipes

BEEF AND SAUSAGE KEBABS WITH SALSA AND CHIMICHURRI

Steps:

• Prepare the kebabs: Whisk the olive oil, vinegar, paprika, cumin, brown sugar, garlic and 1 teaspoon salt in a large bowl. Cut the beef into 1 1/2-inch pieces, add to the bowl and toss with the marinade. Cover and refrigerate at least 2 hours.
• Meanwhile, make the salsa: Mix the tomato, bell pepper, onion, olive oil, cilantro, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Make the chimichurri: Puree the parsley, cilantro, olive oil, garlic, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Transfer to a bowl. Cover and refrigerate the salsa and chimichurri until serving.
• Preheat a grill to high. Thread the beef and sausage onto skewers (keep the meats separate), leaving a bit of space between each piece. Brush the kebabs with olive oil.
• Brush the grill with olive oil. Grill the kebabs, turning, until charred and cooked through, 6 to 10 minutes for the beef and 10 to 12 minutes for the sausage. Transfer to a platter and let rest 5 minutes. Season with salt and serve with the salsa and chimichurri.

PORK CHIMICHURRI KEBABS

Steps:

• Add pork cubes and next 9 ingredients into a large heavy-duty plastic zip-top bag; seal and shake to coat pork.
• Place bag in the refrigerator for 4 hours.
• Take pork cubes out of marinade and discard marinade.
• Thread pork onto skewers.
• Grill over high heat, turning as necessary, until evenly browned and no longer pink.
• I serve over a bed of rice and give a little squeeze with the lemon/lime slices.

SALMON KEBABS WITH HERB SAUCE

Steps:

• Preheat the grill to 375 degrees F.
• Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
• To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook's Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
• Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
• Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
• Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.

CHIMICHURRI SEEKH KABAB

Steps:

• For the chimichurri: Combine the parsley, olive oil, vinegar, cilantro, crushed red pepper, cumin, salt and garlic in a food processor. Process until well blended. Let stand for at least 1 hour for the flavors to blend.
• For the kebabs: Preheat the oven to 400 degrees F. Combine 1/2 cup of the chimichurri with the lamb, cashews, rock salt, 3/4 teaspoon garam masala, the garlic, nutmeg and onions. Knead to combine thoroughly.
• Pat the mixture evenly onto the skewers with moist hands and shape into kebabs. Place the kebabs on 2 baking sheets and bake for 8 minutes. Baste with the melted butter, and then continue to cook until completely cooked through, about 8 more minutes. Alternatively, the kebabs can be grilled over medium-high heat until slightly charred on all sides and cooked through, 10 to 12 minutes. Baste the kebabs with the melted butter when they come off the grill.
• Sprinkle the kebabs with the remaining chaat masala and the lemon juice and serve hot with the chimichurri on the side. Garnish with chopped cilantro.

PORK KEBABS WITH ROMESCO SAUCE

Steps:

• Prepare the kebabs: Combine the cumin, smoked paprika, red pepper flakes, garlic, lemon zest and juice, and 1 teaspoon salt in a large bowl. Stir in the olive oil to make a loose paste. Add the pork and toss to completely coat. Let sit at room temperature for up to 2 hours or refrigerate overnight.
• Make the romesco sauce: Coat a skillet with the olive oil, place over medium heat and add the garlic and red pepper flakes. When the garlic starts to turn golden, add the tomato and piquillo peppers. Season with salt and cook until the tomato is soft and mushy, 4 to 5 minutes. Remove from the heat; let cool. Preheat a grill to medium. Grill the bread on both sides until toasted. Let cool; cut into cubes. Pulse the almonds and bread cubes in a food processor to form a coarse paste. Add the cooked tomato mixture and toss in the saffron, vinegar and parsley. Pulse to puree. Taste and season with salt, if needed. Add a couple tablespoons of olive oil or water if the mixture is really thick. Skewer the pork to make kebabs, putting 4 or 5 pieces of meat on each skewer. It's OK if the meat is touching, but do it loosely so the heat reaches all sides of the meat and the pork cooks evenly. Brush the grill with a wire brush and then rub down with an oiled paper towel. Grill the skewers on all sides so each side gets nice and brown (brown food tastes good), 5 to 8 minutes total. Transfer the kebabs to a platter and let rest 5 to 10 minutes. Serve with the romesco sauce. Photograph by Antonis Achilleos

ENTRECOTE KEBABS IN SILAN GINGER SAUCE ON A BED OF CHIMICHURRI

Steps:

• To prepare the kebabs:.
• Mix the ground meats with the onion, pine nuts, bread and garlic.
• In a separate bowl beat the egg yolk with the olive oil and spices and baking soda. Add to the meats and knead together. Give the meat a few minutes to rest.
• With oiled hands, roll small balls of meat and then shape into kebabs. If you want, you can skewer them on wooden sticks, or leave them as is (I left mine alone).
• It's best to place the kebabs in the freezer for a few minutes to firm up.
• Grill over hot coals or bake in a 230 degree centigrade oven for 10-15 minutes.
• To prepare the silan and ginger sauce:.
• Place all the ingredients in a pot and bring to the boil. Let the sauce reduce until it achieves the thickness you prefer.
• Taste and correct seasonings if necessary.
• To prepare the chimichurri:.
• Place all the ingredients with the exception of the olive oil in the food processor and give it a good zhuzz until combined.
• While the stuff is still zhuzzing, slowly add the olive oil through the chute.
• Taste and correct seasonings if necessary.
• To put the whole thing together:.
• Place a tablespoon of the chimichurri on a small plate.
• Place a kebab on top of the chimichurri.
• Drizzle with sauce.

AJEEN BECKFORD PORK KEBABS WITH CHIMICHURRI SAUCE

Steps:

• 1. Place the ingredients in a food processor and pulse until blended but still with some texture (not pureed).
• 2. Cut the pork into ¾" cubes and coat with 1/2 of the sauce. Place in refrigerator and marinate for 4 to 6 hours. Reserve remaining sauce for service.
• 3. Skewer pork and grill. Serve with reserved sauce.