Bani Marine Street Beef Kebabs Recipes

BEEF KEBABS

Steps:

• In a large bowl whisk together canola oil, garlic, yogurt, cumin, salt, pepper and hot sauce. Reserve half the marinade, in a covered bowl, and refrigerate. Add beef cubes to remaining marinade, cover and refrigerate for anywhere from 30 minutes to overnight.
• Preheat grill pan or outdoor grill to medium high heat. Be sure to oil the grill surface before grilling the kebabs.
• Thread beef cubes and onion pieces onto skewers, alternating 3 pieces of beef and onion per skewer. Set aside extra beef cubes for another use. Place skewers on the grill pan and cook 3 to 4 minutes on each side for medium-rare.
• Place kebabs on a serving platter along with Spicy Couscous. Drizzle with some of the reserved marinade and serve.
• Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.

HONEY-CUMIN BEEF KEBABS

Steps:

• Slice meat into 1/4 thick strips.
• Combine all other ingredients.
• Pour over meat and marinate at least 3 hours in refrigerator.
• Skewer meat by threading onto long bamboo skewers that have been soaked in water for 20 minutes.
• Heat broiler; place skewers on broiler pan and broil 3-5 minutes, basting with marinade.
• Serve hot.

BANI MARINE STREET BEEF KEBABS

Steps:

• 1. Cut the beef into 1/2-inch cubes. Com- bine the onion, parsley, paprika, 1 teaspoon salt, 1/2 teaspoon cumin, the white pepper, and oil in a large baking dish. Add the beef and toss thoroughly to coat. Cover and let marinate, in the refrigerator at least 2 hours but preferably 8.2. Preheat the grill to high.3. Thread the beef onto the skewers. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning once with tongs, until the meat is cooked to taste, 3 to 4 minutes per side for medium (6 to 8 minutes in all Moroccans tend to eat their beef well-done).4. To serve, place 1 tablespoon each salt and cumin, in tiny separate bowls and place on the table side by side, along with bowls of the shallot relish and harissa. Slide the meat off the skewers onto plates. Let each person season his or her portion to taste with the salt and cumin, then spoon the relish and harissa on top. Serve the bread, in chunks, to soak up the juices.Serves 4

YOGURT-MARINATED BEEF KEBABS WITH CALABRIAN CHILE TAPENADE

Steps:

• Soak three 8-inch wooden skewers in water for at least 20 minutes.
• In a medium bowl, combine the yogurt, lemon juice, dill, mint and 2 tablespoons of the olive oil and mix thoroughly. Reserve 1/4 cup of this mixture for plating. Add the beef to the remaining mixture, toss to coat and refrigerate for 15 minutes.
• Preheat a grill pan or large heavy skillet over high heat for 3 minutes or until smoking. Thread the beef equally on the skewers and sprinkle with salt and pepper. Pour the vegetable oil into the pan or skillet and cook the skewers on all four sides until very dark grill marks appear, about 1 1/2 minutes per side. Remove the skewers from the pan and set aside to rest for 3 minutes.
• Meanwhile, make a tapenade by combining the remaining 2 tablespoons olive oil, Calabrian chiles, artichoke hearts, olives, feta, roasted red pepper and parsley in a small bowl.
• To serve, place the reserved yogurt mixture evenly in the middle of 2 serving plates. Top with the beef and tapenade and sprinkle with additional parsley. Enjoy!