Beef Tri Tip Skewers Marinated In Harissa And Yogurt Recipes

BEEF TRI-TIP SKEWERS MARINATED IN HARISSA AND YOGURT

Steps:

• In a gratin dish, whisk harissa with yogurt and kosher salt. Add beef slices and turn to coat. Cover with plastic and refrigerate at least 30 minutes; 2 hours is ideal.
• In a bowl, combine cucumber, red onion, olives and mint leaves, and season with sea salt. Thread meat onto metal skewers. Heat a grill or grill pan. Grill skewers over medium-high heat, turning once, until medium, about 4 minutes. Transfer to a platter as they are done.
• Brush pita with olive oil and grill, turning once, until lightly browned, about 3 minutes total. Drizzle skewers and cucumber salad with olive oil. Serve with hummus and lemon wedges.

BEEF TRI-TIP MARINADE

Steps:

• Combine brown sugar, garlic powder, black pepper, and onion powder in a large freezer bag. Add wine, water, Worcestershire sauce, soy sauce, garlic, and liquid smoke.

THE BEST BEEF TRI-TIP

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
• Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
• Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
• Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
• Mix beef broth in with the pan drippings and drizzle over the slices.

HARISSA BEEF SKEWERS WITH AVOCADO DIP

Steps:

• You'll need 16 skewers. If using wooden ones, soak in water for 30 mins first to prevent them from burning. Whisk the lime juice, harissa and honey in a large bowl. Add the beef strips and toss everything together. Leave to marinate for at least 1 hr (or up to 4 hrs if you have time).
• To make the dip, whizz all the ingredients together in a food processor, then chill until needed.
• Heat the barbecue or a griddle pan until smoking hot. Thread 2 pieces of beef onto each skewer, winding them around the skewer as you do, then season. Cook for 1 min on each side for medium- rare skewers, or longer if you prefer them well done. Serve warm with the dip.

MARINATED BEEF SKEWERS

Steps:

• Pour dressing over meat in shallow dish; stir to evenly coat meat. Refrigerate 1 hour to marinate.
• Heat broiler. Remove meat from marinade; discard marinade. Thread meat evenly onto 12 (6-inch) wooden skewers. Place on rack of broiler pan sprayed with cooking spray.
• Broil, 4 inches from heat, 7 to 8 min. or until done, turning after 4 min.
• Blend remaining ingredients in blender on high speed 3 min. Serve with meat skewers.

BEEF SKEWERS WITH YOGURT DIP

Steps:

• Slice the steak, across the grain, into long, thin strips.
• Mix lemon juice with the honey, garlic, marjoram and mint. Toss beef strips with the marinade and let stand at room temperature for 30 minutes.
• Meanwhile, soak 24 wooden skewers in cold water.
• To make the dipping sauce, stir the yogurt, feta, lemon juice, garlic, pepper, hot pepper flakes and mint until combined. Let stand for 15 minutes to blend the flavours.
• Preheat broiler or grill to medium high. Thread beef onto soaked skewers and place on a broiler pan or rack set over a rimmed baking sheet. Season with salt and pepper, if desired.
• Broil or grill beef, turning once, for 4 to 5 minutes, or until it reaches medium doneness.
• Serve with dipping sauce.

SUCCULENT BEEF SKEWERS

Steps:

• In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.

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!