BEEF SHISH KABOB
Shish Kabob with the best beef shish kabob marinade. This Middle Eastern beef kebab recipe has been in the family for so long, I've made it several times and I never failed to impress.
Provided by Amira
Categories Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Mix all the marinade ingredients together in a zip lock bag, take 1/2 to 3/4 cup of the marinade and set aside.
- Add the cubed meat to the bag and coat well. Squeeze out excess air, and seal the bag then marinate in the refrigerator overnight.
- Add the veggies to the other bag with 1/2 to 3/4 of the marinade and set aside for an hour.
- Thread meat pieces into metal or bamboo skewers, grill until cooked. For oven baked see notes section below.
- Thread veggies on separate skewers and grill.
Nutrition Facts : Calories 525 kcal, Carbohydrate 6 g, Protein 28 g, Fat 43 g, Cholesterol 108 mg, Fiber 1 g, Sugar 3 g, SaturatedFat 13 g, TransFat 2 g, Sodium 955 mg, UnsaturatedFat 24 g, ServingSize 1 serving
KOFTA KEBABS
These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.
Provided by SRKELZ
Categories Meat and Poultry Recipes Lamb Ground
Time 1h20m
Yield 28
Number Of Ingredients 13
Steps:
- Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.
Nutrition Facts : Calories 34.6 calories, Carbohydrate 0.6 g, Cholesterol 10.8 mg, Fat 2.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 78.2 mg, Sugar 0.1 g
MOROCCAN BEEF KABOBS
My grandmother's homemade marinade adds tang and tenderness to these beefy kabobs. Her blend of herbs and spices punches up the flavor without adding lots of calories. -Jennifer Shaw, Dorchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. On eight metal or soaked wooden skewers, thread beef cubes. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill beef, covered, over medium-high heat or broil 4 in. from the heat for 8-12 minutes or until meat reaches desired doneness, turning occasionally.
Nutrition Facts : Calories 185 calories, Fat 9g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 91mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
KABAB (KEBABS OR MIDDLE EASTERN SKEWERS)
Kababs are popular in the Middle East. These are often prepared during barbecues and eaten with pita bread and salads. Yield is approximate.
Provided by Pneuma
Categories Lunch/Snacks
Time 25m
Yield 15 kebabs, 6 serving(s)
Number Of Ingredients 10
Steps:
- mix all ingredients in a food processor, pulse for a few seconds just enough to mix them. If you don't have a food processor, mix them well with your hands in a bowl.
- shape like jumbo hotdogs, not footlong just 3 inches long :P
- skewer them and grill each side until cooked; you can put 2 kebabs for each skewer then serve warm.
MIDDLE EASTERN BEEF KABOBS
Wonderful flavors! Great for a barbeque, picnic, or party! Adapted from Food Network Special, courtesy of Dan Smith and Steve McDonagh. They won the competition and now have their own show!
Provided by Sharon123
Categories Meat
Time 31m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Prepare your meat and vegetables by cleaning, seeding, cubing and chopping. Thread a piece of green pepper onto the skewer. Follow it with a cube of beef, then one half of a preserved lemon, a couple of pieces of red onion, another piece of beef, a piece of red pepper and top it with a mushroom. Repeat the process with the rest of the skewers. Set all of the kabobs into a roasting pan in one layer and set aside.
- Place the remaining ingredients in a medium sized bowl and whisk until well mixed. Pour the mixture over the kabobs and refrigerate 1 hour.
- Preheat an outdoor charcoal or gas grill to high heat. Place the kabobs on the grill and cook about 3 minutes per side. Remove and serve immediately or let cool, and take them on a picnic.
- Serve with Cucumber-Yogurt Sauce.
- Cucumber Yogurt Sauce:.
- Combine all ingredients in a food processor and pulse a couple of times to make a chunky sauce.
Nutrition Facts : Calories 614.8, Fat 51.2, SaturatedFat 13.4, Cholesterol 101.4, Sodium 957.6, Carbohydrate 7.6, Fiber 1.6, Sugar 3.9, Protein 31.1
MIDDLE EASTERN BEEF KABOBS
Categories Beef Grill/Barbecue Healthy
Number Of Ingredients 34
Steps:
- Ingredients 2 pounds beef tenderloin, trimmed and cubed into 16 pieces 1 red bell pepper, seeded and diced large 1 green bell pepper, seeded and diced large 4 preserved lemons, halved, see Cook's Note* 8 white mushrooms, wiped clean and stems trimmed 1 red onion, diced large 2 tablespoons chopped Italian parsley leaves 1 tablespoon chopped garlic 2 teaspoons dried oregano 2 teaspoons onion powder 1 teaspoon curry powder 1 teaspoon ground cinnamon 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 1 cup olive oil 8 (10-inch) wooden skewers, soaked in water for 30 minutes Cucumber-Yogurt Sauce, recipe follows Cucumber-Yogurt Sauce: 1 cup plain yogurt 1/2 cucumber, seeded and diced 1 tablespoon diced onion 1 lemon, zested Pinch dried mint Kosher salt and freshly ground black pepper Directions Once your meat and veggies have been prepped let the skewering fun begin! Thread a piece of green pepper onto the skewer. Follow it with a cube of beef, then one half of a preserved lemon, a couple of pieces of red onion, another piece of beef, a piece of red pepper and cap it with a mushroom. Repeat the process with the rest of the skewers. Set all of the kabobs into a roasting pan in one layer and set aside. Place the remaining ingredients in a medium sized bowl and whisk until well incorporated. Pour the mixture over the kabobs and refrigerate 1 hour. Preheat an outdoor charcoal or gas grill to high heat. Place the kabobs on the grill and cook 3 minutes per side. Remove and serve immediately or let cool, pack 'em up and take them on a picnic. Serve with Cucumber-Yogurt Sauce. *Cook's Note: Preserved lemons can be found in specialty food stores and Middle Eastern markets Cucumber-Yogurt Sauce: Combine all ingredients in a food processor and pulse several times to make a chunky sauce. Read more at: http://www.foodnetwork.com/recipes/middle-eastern-beef-kabobs-recipe.html?oc=linkback
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4.6/5 (79)Category Main CourseCuisine MediterraneanCalories 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).
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- In a large bowl, add the red onion, followed by the lemon juice and sea salt. Toss gently to combine and set aside for 15 minutes to marinate. Once marinated, stir in the parsley and sumac.
- Preheat a grill or grill pan to medium-high heat. In a large bowl, add the beef kabob ingredients and mix by hand until thoroughly combined. Divide mixture into 16 equal-sized logs and thread each with a skewer. If using wooden skewers, be sure to soak in water for 30 minutes first. Brush grill or grill pan with olive oil, then place the beef kabobs in a single, even layer and cook for 3-4 minutes per side.
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