Motu Picnic Kabobs Recipes

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MIDDLE EASTERN BEEF KABOBS



Middle Eastern Beef Kabobs image

These are great either right off the grill or at room temperature - which makes them the perfect dish to pack up and take to the park on a hot summer night. The preserved lemon is a surprisingly good compliment to the beef tenderloin. Try them with a side of Cucumber-Yogurt Sauce.

Provided by Food Network

Categories     main-dish

Time 1h31m

Yield 8 servings

Number Of Ingredients 22

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
Cucumber-Yogurt Sauce, recipe follows
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

Steps:

  • 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.
  • Combine all ingredients in a food processor and pulse several times to make a chunky sauce.

BLANCMANGE



Blancmange image

The simplest of puddings & most healthful. Elegant served with blackberries &/or syrup. Eaten in the classic novel "Little Women".

Provided by Engrossed

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons cornstarch
4 tablespoons granulated sugar or 4 tablespoons Splenda sugar substitute
1/8 teaspoon salt
2 cups milk
1 teaspoon vanilla, clear if possible
2 ounces unsweetened chocolate (optional)

Steps:

  • Mix the cornstarch, sugar, and salt with 1/4 cup of cold milk.
  • In a small pot, heat the remaining milk over low heat (Do not boil!).
  • While whisking, slowly add the cold milk mixture to the heated milk, stirring constantly, in a heavy bottomed pan or a double boiler.
  • Continue to cook over low heat, whisking constantly, for 15 minutes until the raw taste of the cornstarch disappears and it thickens. (Do not boil!). It will thicken all at once at the end of the cooking time.
  • Let cool, then add the vanilla.
  • Cover and chill.
  • For Chocolate Blancmange, when you heat the milk, add 2 oz. unsweetened chocolate and stir until smooth.
  • Can pour into decorative 1/4-1/2 cup dishes.

Nutrition Facts : Calories 152.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 133.2, Carbohydrate 23.9, Fiber 0.1, Sugar 12.7, Protein 4

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