Beef Shish Kebab Basturma Mtsvadi Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOM'S BEEF SHISH KABOBS



Mom's Beef Shish Kabobs image

My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.

Provided by Mike Hearne

Categories     World Cuisine Recipes     Asian

Time 16h45m

Yield 4

Number Of Ingredients 14

⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

Steps:

  • Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
  • Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
  • Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
  • Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g

BEEF SHISH KEBAB (BASTURMA MTSVADI)



Beef Shish Kebab (Basturma Mtsvadi) image

My most vivid memories of Moscow come from walking down the Arbot and (at certain times) seeing the kiosks set up in the pedestrian walkways. The most delicious smells emanating from each kiosk would make you start drooling! Some kiosks would be making Pampushki (the Ukrainian Doughnuts), others would be making Chebureki (the Crimean Lamb Pie), and others would be making Shashlik (the beef or lamb shish kebab). The following recipe comes from Georgia and is their version of Shashlik. Unlike the Armenians or Turks, Georgians make their Shashlik with beef. The Georgian chef uses sparkling water rather than wine or vinegar to marinate the meat in. They report that using wine or vinegar actually toughens the meat rather than tenderizing it. I prefer the pomegranate juice, if I can get it.

Provided by Witch Doctor

Categories     Steak

Time 9h

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup pomegranate juice or 1/2 cup sparkling water
3 garlic cloves, crushed in a garlic press
1 small onion, grated
8 -10 peppercorns, crushed
salt, to taste
2 1/2 lbs boneless lean sirloin steaks, cut into 1 1/2 inch cubes
3 small onions, cut into wedges
3 green bell peppers, cored, seeded, and cut into wedges
1/4 cup olive oil
radicchio or red kale leaf
2 tomatoes
2 lemons, cut into wedges
8 scallions, trimmed
1 long zucchini, cut into six 1 inch thick slices

Steps:

  • In a large glass bowl, combine the wine, garlic, grated onion, peppercorns, ans salt, then add the meat and toss to coat well. Refrigerate, covered, for 6 to 8 hours, turning the meat occasionally. Bring to room temperature before grilling.
  • Prepare a charcoal grill for grilling. Coals must be coated with white ash before starting the grilling of the meat. Or preheat the broiler.
  • Toss the onion and pepper wedges in a bowl with the oil.
  • Remove the meat from the marinade and string it on long metal skewers, alternating meat cubes with onion and pepper wedges and pushing everything closely together.
  • Grill (or broil) the skewers 4 inches above the coals, turning frequently and sprinkling with the marinade every 3 minutes. Cook 9 to 10 minutes for medium rare, 12 to 13 minutes for medium.
  • To Serve:.
  • Line two serving platters with the radicchio leaves or the red kale. Cut into the tomatoes as though you were going to cut them into quarters, but leave them intact at the stems. Place one tomato in the middle of each platter. Scatter lemon wedges and scallions on the platters. Stick the sharp end of each skewer into a zucchini slice. Place three skewers on each platter and bring the open ends together to form a tripod. Wrap the ends with a napkin to hold them together. Serve at once.

Nutrition Facts : Calories 566.3, Fat 37.9, SaturatedFat 12.7, Cholesterol 126.6, Sodium 114.2, Carbohydrate 16.5, Fiber 4.8, Sugar 5.7, Protein 38.8

THE BEST SHISH KEBABS



The Best Shish Kebabs image

This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 4 skewers

Number Of Ingredients 15

Nonstick cooking spray
1/2 cup red wine vinegar
4 scallions, finely chopped
2 tablespoons Dijon
2 large cloves garlic, finely grated
2 teaspoons granulated sugar
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 pound beef tenderloin, cut into 1- to 1 1/2-inch pieces (about 20 pieces)
1 medium red bell pepper, cut into 1-inch pieces (about 16 pieces)
1 medium yellow bell pepper, cut into 1-inch pieces (about 16 pieces)
2 medium red onions, root left intact, cut into 16 wedges
1 large zucchini, cut into 1/2-inch thick rounds (about 16 pieces)

Steps:

  • Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
  • Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
  • Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
  • Prepare a grill for medium-high heat.
  • Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
  • Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
  • Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

More about "beef shish kebab basturma mtsvadi recipes"

HOW TO MAKE THE BEST SHISH KEBAB - THE MEDITERRANEAN …
how-to-make-the-best-shish-kebab-the-mediterranean image
2020-05-24 Prepare the marinade and add the seasoned meat cubes. In a large and deep dish, combine the marinade ingredients of red onions, lemon juice, …
From themediterraneandish.com
4.6/5 (79)
Category Main Course
Cuisine Mediterranean
Calories 274 per serving
  • Prepare up to 20 skewers. If using bamboo or wooden skewers, be sure to soak them in water for at least one hour before use.
  • Prepare the marinade and add the seasoned meat cubes. In a large and deep dish, combine the marinade ingredients of red onions, lemon juice, olive oil and red wine. Add the seasoned meat to the marinade, and work the meat into the marinade well with your hands. Cover and refrigerate for at least 30 minutes (preferably 2 to 4 hours or overnight depending on the kind of meat you are using).


BEEF SHISH KEBAB - JO COOKS
2021-08-31 Lightly oil the grates of the gas grill. Make Skewers: Thread the meat, onions, peppers on skewers, alternating until you run out of ingredients. You should get about 8 skewers. Grill the Kebabs: Place the shish kebabs on the grill and cook for 8 to 10 minutes, turning occasionally making sure to grill on all sides.
From jocooks.com
4.4/5 (14)
Calories 376 per serving
Category Dinner, Lunch


MARINATED BEEF SHISH KEBAB RECIPE - MUST LOVE HOME
2015-06-06 Place the meat in a plastic zip lock bag or an airtight container with a lid. Pour the marinade over the meat and seal the container. Shake the bag or container to evenly distibute the marinade over the meat evenly. let the meat soak in the marinade for at least 3 hours or longer.
From mustlovehome.com


BEST BEEF SHISH KABOB RECIPE | THE MEDITERRANEAN DISH
We're sharing our tips and trips for how to make the BEST beef kabobs. Full Recipe and More Here: https://www.themediterraneandish.com/beef-shish-kabob-recipe/
From youtube.com


MTSVADI (THE BEST GEORGIAN SHASHLIK) - LAVENDER & MACARONS
2021-10-05 Thread the meat, sliced zucchini and tomatoes onto the skewers. Preheat the grill to a medium high heat. Grill for 15-20 minutes turning from time to time, until Shashlik is brown on the sides and cooked through. (After 15 minutes, remove one piece of Shashlik from the skewer and slice in half.
From lavenderandmacarons.com


HOW TO MAKE SHISH KEBAB: TENDER BEEF SHISH KEBAB RECIPE
2021-12-08 How to Make Shish Kebab: Tender Beef Shish Kebab Recipe. Written by the MasterClass staff. Last updated: Dec 8, 2021 • 2 min read. Middle Eastern shish kabob is the perfect easy-to-make food for outdoor grilling.
From masterclass.com


GROUND BEEF KEBABS (GRILL OR OVEN) - DELICIOUS ON A DIME
2018-08-17 Preheat grill, or preheat oven to 350 degrees F. Mix all ingredients in a large bowl using clean hands until well combined (don't overmix). Gently form meat into oblong patties, either on the pre-soaked wooden skewers or on their own. Grill for about 20 minutes, carefully turning the kebab with tongs half way.
From deliciousonadime.com


BROILED BEEF SHISH KEBABS - BONAPPETEACH
6. Cook for 3-4 minutes per side (this cooking time will vary depending on how rare you like your meat). Please note that every oven is different. You want the meat to sear but not get too dry. 7.Half way through, flip the kabobs to allow the other side …
From bonappeteach.com


MARINATED BEEF KABOBS - RECIPETIN EATS
2018-07-30 Cut the beef into 3.25cm / 1.3" wide cubes. Mix Marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes. Cut capsicum and onion into 3.25cm / 1.3" wide squares. Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef.
From recipetineats.com


MIDDLE EASTERN BEEF SHISH KEBAB RECIPE - THE SPRUCE EATS
2021-08-27 Gather the ingredients. About 24 hours prior to grilling, prepare the marinade by combining olive oil, vinegar, cumin, coriander, paprika, and garlic. Pour marinade into a freezer bag and add beef cubes. Allow marinating in the refrigerator until ready to grill.
From thespruceeats.com


CLASSIC BEEF SHISH KEBABS RECIPE | MYRECIPES
Remove beef from bag; discard marinade. Thread beef evenly onto 6 (12-inch) wooden skewers; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Advertisement. Step 2. Combine remaining 1 teaspoon oil and juice in a large bowl. Add tomatoes, onion, bell pepper, and mushrooms, tossing to coat.
From myrecipes.com


SOUVLAKI BEEF SHISH KEBABS - AHEAD OF THYME
2021-10-15 Marinate the beef steak. Add cubed beef into a zip-loc bag Add 2 tablespoons olive oil, lemon juice, Italian seasoning, minced garlic, salt and pepper. Press the air out of the bag and seal tightly. Press the marinade around the beef steak to coat. Place in the fridge to marinate at least 30 minutes or overnight.
From aheadofthyme.com


MTSVADI | THE BEST GEORGIAN KEBAB | EPERSIANFOOD
2020-03-24 For the plancha, heat it to the maximum. Spit the pieces of lamb on the skewers, alternating with the onion pieces, tighten the ingredients of the skewer well. Grill 10 cm from the heat source (on the barbecue), cook by turning the skewers from time to time until reaching the desired doneness (well done 15 min, pink 10 min).
From epersianfood.com


BEEF SHISH KABOBS {OVEN, STOVETOP, OR GRILL!} - THE SEASONED MOM
2018-07-11 Place the beef cubes in a large zip-top plastic bag. Pour ½ of the marinade into the bag, seal, and refrigerate. Marinate beef for at least one hour, or up to overnight. Set aside the remaining marinade to use for basting later. When ready to prepare the kabobs, remove beef cubes from the marinade. Discard marinade in the bag.
From theseasonedmom.com


MTSVADI (GRILLED PORK SKEWERS WITH POMEGRANATE AND …
Step 1. Stir together pork, grated red onion, red wine vinegar, salt, and pepper in large bowl until combined. Cover and refrigerate at least 4 hours or up to overnight. Advertisement. Step 2 ...
From foodandwine.com


MARINATED GREEK BEEF SOUVLAKI SKEWERS (BEEF KABOBS) …
Heat a large grill pan over high heat. Add 1 tbsp oil and cook the kabobs in batches for about 8 minutes. 2 minutes on each side until nicely coloured and cooked through. (Baste with olive oil as you go.) Place the beef skewers on a plate, cover with …
From mygreekdish.com


SHISH KABOB RECIPE - DINNER AT THE ZOO
2019-12-18 Marinate for at least 1 hour, or up to 24 hours. Season the onions and peppers with salt and pepper to taste. Thread the beef, peppers and onions onto skewers. Heat a grill or indoor grill pan to medium high heat. Place the kabobs onto the grill and cook for 4-5 minutes per side. Sprinkle with parsley, then serve.
From dinneratthezoo.com


BEEF SHISH KABOB RECIPE | PBS FOOD
Ingredients; Flap meat (1 slab) cubes 2.5 x 2.5 in; 1 whole onion sliced; 6 tbsp salt; 3 tbsp black pepper; 3 tbsp aleppo pepper; 1 cup vegetable oil; 8 oz water
From pbs.org


BEEF SHISH KEBAB (BASTURMA) RECIPE | EAT YOUR BOOKS
Accompaniments: Eggplant kebabs (Badrijan kebab); Georgian sour plum sauce (Tkemali) Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


RECIPE'S: GEORGIAN CUISINE 3
Beef Shish Kebab (Basturma Mtsvadi)--Ingredients--1/2 cup dry red wine or pomegranate juice or sparkling juice 3 garlic cloves, crushed in a garlic press 1 small onion, grated 8-10 peppercorns, crushed salt to taste 2 1/2 lbs boneless lean sirloin steaks, cut into 1 1/2 inch cubes 3 small onions cut into wedges
From freddiesrecipe.blogspot.com


BEEF SHISH KEBABS - AHEAD OF THYME
2017-08-02 Cover and leave in the refrigerator to marinate for at least 2 hours, or overnight if possible. In a large bowl, add bell peppers, mushroom and olive oil. Season with salt and pepper. Toss to combine. Skewer the meat and vegetables onto your kebab sticks and prepare the BBQ. Grill the shish kebabs for 10-15 minutes, turning every few minutes to ...
From aheadofthyme.com


SHISH KABOB (KEBAB) RECIPE - AMIRA'S PANTRY
2019-04-22 Shish Kabob: step by step. Make the marinade: In a zip lock bag, add the marinade ingredients and mix well. Take some of the marinade and put in a container, refrigerate. Add meat: Add cubed meat to the bag and mix everything well together. Marinade: Refrigerate for at least 2 hours and up to 12 hour.
From amiraspantry.com


BEEF SHISH KEBAB – L&M MEAT DISTRIBUTING INC.
3 lb LM Meat beef kabobs; 2 1/2 tsp garlic powder; 1 1/2 tsp ground nutmeg; 1 1/2 tsp ground green cardamom; 1 tsp allspice; 1 tsp paprika; Salt; Freshly ground black pepper more for later
From lmmeats.ca


SHISH KABOBS - LEARN HOW TO MAKE THE BEST BEEF SHISH KABOBS RECIPE
2021-06-21 How to make shish kabobs: First, In a small bowl, combine and whisk together all ingredients for the marinade. Second, get a large bowl and add the steak and vegetables to it. Next, pour the marinade over the steak and veggies. Stir so that all of the steak pieces and veggies are coated with the marinade. Let this marinade for at least 30 minutes.
From eatingonadime.com


TURKISH SHISH KEBAB - GRILL SKEWERS WITH BEEF - LOVE ANTALYA
2020-05-24 Ingredienser. 700 gram veal or beef tenderloin, trimmed for tendons and cut into approximately 3-4 cm large dices. 0,6 cup milk. 0,2 cup olive oil. 1 medium onion, finely diced, only the juice is needed. 1½ tsp tomato paste. 1½ tsp pepper paste, turkish "biber salca" – the strong version. 1 tsp turkish chili flakes/ Pul biber.
From loveantalya.com


BEEF SHISH KEBAB RECIPE - RECIPEMAGIK
2022-04-21 /Beef Shish Kebab recipe. Beef Shish Kebab recipe. Apr 21, 2022 · Leave a Comment. Beef Shish Kebab recipe
From recipemagik.com


SHISH KABOB BEEF RECIPES - CREATE THE MOST AMAZING DISHES
Directions Instructions Checklist Step 1 In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours. Step 2 Preheat grill for medium-high heat. Step 3.
From recipeshappy.com


ARMENIAN SHISH KEBAB MARINADE - ALL QD UP
2017-02-22 Ingredients. 1/2 cup olive oil. 1/4 cup lemon juice. 1 teaspoon salt. 1 teaspoon chopped fresh marjoram. 1 teaspoon chopped fresh thyme. 1 clove garlic crushed. 1/2 cup chopped onion. 1/4 cup chopped fresh parsley.
From allqdup.com


BEST BEEF KABOB MARINADE - HOUSE OF NASH EATS
2018-05-28 Instructions. In a medium bowl, mix the marinade ingredients together. Reserve 1 tablespoon of the marinade. Place the cubed meat into a large plastic zip-tight bag and pour all but the reserved marinade over it, then seal and squish to coat well. Place in the refrigerator for 1-6 hours to marinate.
From houseofnasheats.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
Nutrient Quantity; Energy (kCal) 913.8815: Total fats (g) 56.9151: Carbohydrates (g) 100.1499: Protein (g) 19.9237: Vitamin D (D2 + D3) (g) 0.0000: Phosphorus, P (mg)
From cosylab.iiitd.edu.in


SHISH KEBABS {BEEF OR CHICKEN MARINADE} - THE FRESH COOKY
2017-07-21 Instructions. In a medium bowl, whisk together all marinade ingredients, set aside. Cut beef and/or chicken into 1 ½ inch cubes and place in shallow dish or container (keeping meats separate). Pour marinade over meat (s) and stir to coat all sides. Marinate in refrigerator 4-6 hours, or overnight.
From thefreshcooky.com


AMAZING SHISH KABOB RECIPE (WITH BEEF) - MOMSDISH
2020-06-30 Instructions. Cut beef into one-inch cubes. Place meat in a deep dish. Cover with soy sauce, teriyaki sauce, wine and steak seasoning. Allow beef to marinate for at least 30 minutes to 2 hours. Prepare bell peppers, mushrooms and onions. Place them in a large bowl and season with salt and pepper.
From momsdish.com


BEEF SHISH KEBAB | KALOFAGAS.CA
2010-06-30 Beef Shish Kebab (serves 4) approx. 1kg. of beef tenderloin, ribeye or sirloin steak, trimmed of any fat and cut into 1-inch cubes. pieces of red, green peppers and onions, cut to the same diameter as the cubes of beef . metal or wooden skewers (soak the wooden skewers overnight in water) coarse sea salt and fresh ground pepper to taste. Marinade. 1/3 cup …
From kalofagas.ca


BEEF FOR MAKING BEST SHISH KEBABS - THE SPRUCE EATS
2019-08-12 Top of the Line. The best cut of beef for kebabs is definitely filet mignon. Other excellent beef options include Porterhouse, and if it looks good at the butcher or in the meat counter, also try a rib-eye. They all grill nicely and don't require a marinade to make them tender. But while those cuts meet the criteria of best tasty beef, they're ...
From thespruceeats.com


BEEF SHISH KABOBS | THE FOOD CAFE | JUST SAY YUM
2018-05-24 Repeat ending with a piece of meat. Repeat with remaining skewers. Heat grill to 45o degrees and spray with non stick grilling spray. Grill uncovered 5 minutes, flip and grill for 5 more minutes. Remove shish kabobs from grill and let rest 2-3 minutes. Add steak sauce (optional) and enjoy.
From thefoodcafe.com


MARINATED BEEF SHISH KABOBS - A ZESTY BITE
Instructions. In a large bowl whisk together the onion, garlic, olive oil, ketchup, Worcestershire sauce and apple cider vinegar. Pour the mixture into a Ziploc bag along with the beef. Marinate in the refrigerator for at least 6 hours. Using skewers alternate between meat and vegetables.
From azestybite.com


BEEF SHISH KEBAB TRIO - BEEF LOVING TEXANS
Combine all ingredients in a bowl and whisk to combine. Place steak cubes in a zip top bag and pour marinade over steak. Seal tightly, squeezing out any air. Massage marinade into steak cubes. Marinate in the refrigerator for 4 hours. Massage meat periodically during the marinade process. Thread steak cubes evenly onto 12-inch metal skewers.
From beeflovingtexans.com


BEST EVER BEEF SHISH KABOB (GRILL AND OVEN) [VIDEO]
2020-10-23 Oven instructions: Make the marinate and marinade the beef chunks for 4 to 8 hours. Turn on broiler to high. Place the prepared skewers on a baking sheet lines with aluminum foil and coated with cooking spray. Broil 3 inches from the broiler for about 7-8 minutes on each side or until they're cooked.
From unicornsinthekitchen.com


BASTURMA IS A TRADITIONAL GEORGIAN KEBAB. - RUSSIANFOODUSA
2011-11-02 Method: Basturma is a traditional Georgian kebab. First you need to cook the tenderloin – cut off from it all the films. Then pour coarse salt at the rate of 60-70g of salt per kilogram of meat. Remove the meat in a pot, cover with foil and send in the refrigerator for three days. During these three days would be good to one to two times a ...
From blog.russianfoodusa.com


JUICY AND FLAVORFUL MOROCCAN SHISH KEBAB RECIPE - PETIT APRON
2021-07-20 Place the kabobs on the grill and cook for 5-10 minutes on each side, or until the desired doneness. While the kabobs are cooking, occasionally turn and brush them with some of the leftover marinade. Remove your shish kebabs from the heat and allow them to rest for 5 minutes before serving. Bessaha!
From petitapron.com


SHISH KEBAB WITH TAHINI SAUCE RECIPE | EATINGWELL
Step 1. Combine garlic, lemon juice, 1/4 cup oil, salt, allspice, cinnamon and pepper in a medium bowl. Place beef in a large sealable plastic bag and pour in the marinade. Refrigerate for at least 2 hours or up to 1 day. Advertisement.
From eatingwell.com


AMAZING SMOKY BEEF SHISH KEBAB RECIPE - MUST LOVE HOME
2020-06-19 Leave about 1-inch at each end of the skewers exposed. In a small bowl, mix chili powder and smoked paprika. Dust beef and vegetables with spice mix, coating all sides. Heat the grill to medium-high or about 400 Degrees and grill for 7 minutes on each side or until beef is cooked to your preference.
From mustlovehome.com


Related Search