Syrian Beef 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.

MOM'S BEEF SHISH KABOBS



Mom's Beef Shish Kabobs image

My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.

Provided by Mike Hearne

Categories     World Cuisine Recipes     Asian

Time 16h45m

Yield 4

Number Of Ingredients 14

⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

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.

Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g

SYRIAN BEEF KABOBS



Syrian Beef Kabobs image

Make and share this Syrian Beef Kabobs recipe from Food.com.

Provided by chia2160

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs fatty ground beef, like chuck
4 tablespoons tomato paste
2/3 cup minced onion
2 teaspoons salt
1 lemon, juice of
1/2 teaspoon cinnamon
2 dashes cayenne
1 tablespoon ground allspice
1/3 cup pine nuts
oil, to brush on grill rack
lemon wedge
pita bread, for serving

Steps:

  • Combine all ingredients but oil, lemon wedges, pita and salad in a bowl, and knead very well into a paste.
  • Hold a flat metal skewer - not nonstick, and at least 12 inches long - point up in one hand. Dip other hand in a bowl of water, take a handful of meat mixture and form it around base of skewer in a small sausage shape with pointed ends. Repeat, working your way up the skewer. Each skewer should hold three or four kebabs. (You can also just form meat into eight patties.).
  • Lay finished skewers on a sheet pan, and smooth kebabs with fingers, making sure they are fairly smooth and secured on skewers. Refrigerate at least 1 hour.
  • Prepare charcoal grill, or turn gas grill to medium-low. Spray or brush oil on clean grill rack, and set within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source.
  • When rack is heated through, gently squeeze the kebabs to be sure they are secure on the skewers, and place skewers on grill. Meat should start sizzling gently; it should not spit and turn black. Cook undisturbed until deep brown, at least 7 minutes. When meat lifts easily from grill, slide a spatula under kebabs and turn over. Continue grilling until browned on both sides and juicy, but cooked through, 10 to 15 minutes total. Serve hot with lemon wedges and pita that has been warmed on the grill. Put a few spoonfuls of salad in each pita with meat.

Nutrition Facts : Calories 597.9, Fat 42, SaturatedFat 13.9, Cholesterol 154.2, Sodium 1442.3, Carbohydrate 11.4, Fiber 3.3, Sugar 3.5, Protein 45.1

KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)



Kabob Koobideh (Persian Ground Meat Kabobs) image

Kabob koobideh is made with ground lamb or beef or a combination of the two. This is one of the most delicious kabob recipes I have ever found. The kabobs are usually grilled over hot coals or any BBQ.

Provided by Nick Perry

Categories     World Cuisine Recipes     Middle Eastern     Persian

Time 1h25m

Yield 8

Number Of Ingredients 12

2 onions, peeled
cheesecloth
1 pound ground lamb
1 pound ground beef
1 green onion, diced
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon sumac powder
½ teaspoon ground turmeric
2 eggs
8 (10 inch) metal skewers

Steps:

  • Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
  • Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Mold meat mixture onto the skewers.
  • Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

Nutrition Facts : Calories 260.2 calories, Carbohydrate 3.5 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 494.2 mg, Sugar 1.3 g

EASY BEEF KABOBS



Easy Beef Kabobs image

Make and share this Easy Beef Kabobs recipe from Food.com.

Provided by scarley

Categories     Easy

Time 4h41m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb beef sirloin steak, cut into 16 pieces
8 wooden skewers
3 ears corn on the cob, cut into 1-inch-thick slices
1 green pepper, cut into chunks
1 cup kraft original barbecue sauce
3/4 cup chopped fresh cilantro

Steps:

  • CUT steak into 16 chunks. Thread evenly onto 4 of the skewers. Thread chunks of vegetables on 4 remaining skewers. Place in a shallow dish.
  • MIX barbecue sauce and cilantro. Pour half of the barbecue sauce mixture over kabobs; cover and refrigerate at least 4 hours or overnight to marinate. Refrigerate remaining barbecue sauce mixture for serving with kabobs.
  • PREHEAT grill to medium heat. Remove steak kabobs from marinade; discard marinade. Grill over direct heat 5 min.; turn kabobs over. Add vegetable kabobs to grill; cook an additional 5 to 6 minute or until steak is cooked through and vegetables are crisp-tender. Warm reserved barbecue sauce mixture; serve with kabobs.

Nutrition Facts : Calories 402.8, Fat 20.3, SaturatedFat 7.6, Cholesterol 76, Sodium 576.4, Carbohydrate 31.5, Fiber 4, Sugar 6.7, Protein 26.1

MOROCCAN BEEF KABOBS



Moroccan Beef Kabobs image

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

1 cup chopped fresh parsley
1 cup chopped fresh cilantro
1/4 cup grated onion
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon cider vinegar
1 tablespoon ketchup
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 teaspoon Thai red chili paste
Dash salt and pepper
2 pounds beef top sirloin steak, cut into 1-inch pieces

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

MARINATED VEGGIE BEEF KABOBS



Marinated Veggie Beef Kabobs image

These colorful kabobs are a wonderful way to showcase fresh veggies from your garden. Each bite is tender and flavorful, and the aroma is amazing. This is a recipe I found in TOH magazine and posting for safe keeping. Time doesn't include marinading time, so allow at least 2 hours for marinating, but more is better on the flavor. Feel free to add any veggies of your choice.

Provided by diner524

Categories     < 30 Mins

Time 25m

Yield 8 kabobs, 8 serving(s)

Number Of Ingredients 14

1 cup dry red wine
1/2 cup olive oil
4 teaspoons Worcestershire sauce
4 teaspoons italian seasoning
1 tablespoon garlic powder
2 teaspoons seasoning salt
2 teaspoons pepper
1 teaspoon dried parsley flakes
1 beef top sirloin steak, cut into 1-inch cubes (1-1/2 pounds)
8 cherry tomatoes
1 large red onion
1 medium green pepper
1 summer squash
1 medium zucchini

Steps:

  • In a small bowl, combine the first eight ingredients. Pour half the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat.
  • Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours.
  • Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.
  • Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 inches from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally. Yield: 8 kabobs.

Nutrition Facts : Calories 173.8, Fat 13.7, SaturatedFat 1.9, Sodium 34.8, Carbohydrate 7.3, Fiber 1.6, Sugar 3.2, Protein 1.4

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