Spiced Beef Kabobs Wtomato Mint Salad Recipes

HOISIN BEEF KABOBS WITH TOMATO SALAD

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Trim the steak of any excess fat and cut into 1 1/4 inch cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes to 1 hour, turning occasionally.Remove the meat from the bag and discard the marinade. Thread the meat onto skewers. Allow to stand at room temperature for 20 to 30 minutes before grilling.TO MAKE THE SALAD: Lightly brush or spray the tomatoes with the olive oil. rill over Direct High heat until the skins are lightly charred and starting to slip off, 5 to 8 minutes, turning once halfway through grilling time. Transfer to a cutting board and carefully remove and discard the skins. Coarsely chop the tomatoes and place in a medium bowl. Add the remaining salad ingredients and stir to combine.TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients. Pour the dressing over the salad and gently mix until blended. Generously brush or spray the beef kabobs with the olive oil and grill over Direct Medium heat until the meat is medium rare, 8 to 10 minutes, turning once halfway through grilling time.Spoon some of the salad onto each plate. Slide the meat onto the salad and serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

THAI BEEF SALAD WITH MINT

Steps:

• Start a charcoal or wood fire or heat a gas grill or broiler. Rack should be about 4 inches from heat source. Grill or broil beef until medium rare, 5 to 10 minutes. Set aside to cool.
• Toss greens with mint, onion and cucumber. Combine all remaining ingredients with 1 tablespoon water -- mixture will be thin -- and toss greens with this dressing. Remove greens to a platter, reserving dressing remaining at bottom of bowl.
• Slice cooled beef thinly, reserving its juice. Combine juice with leftover dressing. Lay slices of beef over salad, drizzle dressing all over, and serve.

HOISIN BEEF KABOBS WITH TOMATO SALAD

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Trim the steak of any excess fat and cut into 1 1/4 inch cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes to 1 hour, turning occasionally.Remove the meat from the bag and discard the marinade. Thread the meat onto skewers. Allow to stand at room temperature for 20 to 30 minutes before grilling.TO MAKE THE SALAD: Lightly brush or spray the tomatoes with the olive oil. rill over Direct High heat until the skins are lightly charred and starting to slip off, 5 to 8 minutes, turning once halfway through grilling time. Transfer to a cutting board and carefully remove and discard the skins. Coarsely chop the tomatoes and place in a medium bowl. Add the remaining salad ingredients and stir to combine.TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients. Pour the dressing over the salad and gently mix until blended. Generously brush or spray the beef kabobs with the olive oil and grill over Direct Medium heat until the meat is medium rare, 8 to 10 minutes, turning once halfway through grilling time.Spoon some of the salad onto each plate. Slide the meat onto the salad and serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

FIVE-SPICE BEEF KABOBS

Steps:

• Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In a medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).
• For charcoal or gas grill, grill kabobs on rach of covered grill directly over medium heat for 4 to 6 minutes or to desired doneness, turning once.
• Meanwhile, in small bowl combine yogurt and snipped mint. From one lime, finely shred 1 teaspoon peel. Juice the lime. Stir peel and 1 tablespoon juice in to yogurt. Cut remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and lime.
• Serve skewers with yogurt sauce and lime wedges. Top with additional fresh mint.
• SERVING SUGGESTION:.
• Serve with fresh carrot ribbons. Use a vegetable peeler to make thin ribbons. Toss with a squeeze of lime juice and lightly sprinkle with five-spice powder.
• NOTE:.
• *If using wooden skewers, soak in water 30 minutes before grilling.
• CHANGE UP:.
• Another time substitution bottled barbecue sauce and chili powder for the soy sauce and Chinese five-spice powder. Substitute sour cream and cilantro for the yogurt and mint.

HALLOUMI, CHICKPEA, AND TOMATO SALAD WITH MINT

Steps:

• Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
• Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
• Stir halloumi into the salad and serve immediately.

SPICED BEEF KABOBS W/TOMATO MINT SALAD

Steps:

• Kabobs:.
• Trim beef; cut into cubes.
• In bowl, combine garlic, oil, chili powder, cinnamon, nutmeg and pepper; add beef and toss to coat. Let stand for 15 minutes. (Make-ahead: Cover and refrigerate for up to 8 hours.).
• Thread beef onto 4 metal or soaked wooden skewers; sprinkle with salt. Broil about 5 inches (12 cm) from heat or grill, covered, over medium-high heat, turning once, until browned yet still pink inside, 8 to 10 minutes.
• Salad:.
• Toss all ingredients in a bowl and let stand for 10 min before serving for flavours to mix.
• Couscous:.
• Boil broth and pour in couscous, move from heat and place a tight fitting lid on top. Fluff with fork after 5-10 minutes and when dinner is ready to be served.
• To serve - place couscous on plate, place kabob over top of couscous and spoon salad on top.