Shish Kabab Middle East Palestine Recipes

BEEF SHISH KABOB

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.

THE BEST SHISH KEBABS

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.

MOM'S BEEF SHISH KABOBS

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.

SHISH KABAB (MIDDLE EAST, PALESTINE)

Steps:

• In a food processor mix the fresh parsley, garlic, and onion and mix it until there are no clumps. The finer its chopped the better.
• Mix the ground beef with all the spices.
• Add the parsley mixture to the meat and mix well, making sure all the parsley is mixed into the meat as evenly as possible.
• Make pieces of meat that look like fat fingers and slide onto skewers.
• Either put on the grill and cook on each side until well done or put under the broiler on a piece of aluminum foil and cook each side until done.

MUJADARAH ("LENTILS WITH RICE") MIDDLE EAST, PALESTINE

Steps:

• Combine lentils, water, salt, and pepper. Cook over medium heat for 7 minutes or until lentils are half cooked.
• Add rice and cumin. Cook until water is absorbed and rice is tender.
• Quarter and slive peeled onions. Fry in oil until dark brown. Drain the onions and reserve. Pour the cooked oil over the mujadarah. Mix well.
• Garnish with the onions. Enjoy :).

GHRAYBEH (BUTTER COOKIES) MIDDLE EAST, PALESTINE

Steps:

• Beat butter, sugar, and orange blossom water thoroughly with a mixer. Add flour gradually and mix well.
• Form small cookies into an S shape, with each cookie being about a couple inches in size, give or take.
• Press a blanched almond in the center of each S cookie. Place on cookie sheets and bake at 300 degrees in a preheated oven for 20 to 25 minutes. Avoid browning.