Beef Kebabs With A Surprise Center Recipes

BEEF SHISH KEBABS FOR FREEZER COOKING

Steps:

• Place the zucchini, bell pepper, and pineapple in a mixing bowl. Drizzle with olive oil, and toss to coat. Divide the mixture into freezer bags. Whisk the ketchup, salt, steak sauce, sugar, vinegar, Worcestershire sauce, and water together in the same bowl until smooth. Add the beef cubes, and toss until evenly coated. Divide the beef into freezer bags. Seal, and freeze the bags.
• To cook: take as many bags as you need from the freezer, and thaw in the refrigerator overnight, or at least 8 hours. Soak the skewers in warm water at least 30 minutes, or place into water when you begin thawing the meat and vegetable packets.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Make the skewers by alternating beef, vegetables, and pineapple on the skewers. Discard any remaining marinade.
• Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.

TENDER BEEF KABOBS (SHASHLIK) RECIPE

Steps:

• Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
• Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
• Soak bamboo or wooden skewers at last 30 min. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
• Grill over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry. Serve with your favorite steak sauce

MARINATED BEEF KABOBS

Steps:

• Cut the beef into 3.25cm / 1.3" wide cubes.
• Mix Marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes.
• Cut capsicum and onion into 3.25cm / 1.3" wide squares.
• Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).
• Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.
• Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.
• Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.

SWEET AND SPICY BEEF KEBABS

Steps:

• In a large bowl, whisk together the soy sauce, pineapple juice, brown sugar, chili sauce, garlic, and cayenne pepper.
• Add the onions, peppers, and beef to the marinade and stir to coat. Cover and refrigerate for 2-4 hours; stirring occasionally.
• Preheat grill to medium-high heat.
• Thread beef, vegetables and pineapple onto 4 1/2-inch, metal skewers.
• Place kebabs on grill and cook, turning occasionally for about 7-8 minutes or until a thermometer reaches 130°- 135°F for medium rare.

HOMEMADE DONER KEBAB

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• In a large bowl, combine the ground lamb, egg, garlic, ground cumin, ground coriander, smoked paprika, dried oregano, salt, and black pepper.
• Place the mixture into an oiled 9 x 5-inch loaf pan and cook in the oven for approximately 30 minutes or until the top is a light golden brown.
• You can slice the loaf immediately if you like but, for best results, cool completely, wrap in aluminum foil, and refrigerate until firm.
• To reheat, add a little olive oil to a large skillet, slice the loaf very thinly and crisp up the slices in the hot pan for a few minutes.
• Assemble the sandwiches with pita, warmed and toasted through. Spread on some tzatziki or tahini sauce, add lettuce, tomato, cucumber, onion, and top with more sauce.
• Serve and enjoy.

BEEF KEBABS WITH A SURPRISE CENTER

Steps:

• Toast the coriander and cumin seeds in a dry skillet over medium-high heat until fragrant and slightly smoking. Pour into a pestle and mortar and grind until you get a fine powder. Shake into a large bowl.
• Add the garlic and ginger to the mortar and pestle and pound until a paste forms. Scrape into the large bowl.
• Add the beef, 2 tablespoons of minced cilantro, garam masala, baking soda and 1 teaspoon of salt. Using your hands, thoroughly mix all the ingredients together until the meat is sticky, just a few minutes. Allow the meat to rest about 30 minutes.
• Meanwhile, combine the cherries and the cashews in a small bowl.
• When meat has rested, divide into 16 equal portions. Roll each one into 2-inch sausage shapes. Make a long indentation in each sausage and stuff with 1/2 teaspoon of the dried cherry stuffing and pinch the meat together over the stuffing. Roll the kebab between your hands to thoroughly seal it. Repeat with the remaining kebabs.
• Warm the oil over medium-high heat in a large nonstick skillet until shimmering. Place the kebabs in the pan in a circular formation, making sure none of the kebabs touch. By the time you've placed your last kebab in the pan it will probably be time to start turning the first ones you set down. Cook, turning frequently, until browned all the way around and cooked all the way through, 10 to 15 minutes.
• While the kebabs are cooking, make the simple dipping sauce. Combine the yogurt, the remaining cilantro and half the lime juice. Season with salt and pepper.
• Remove the kebabs to a platter with a small bowl of sauce in the center. Drizzle the remaining lime juice over the kebabs and finish with cilantro leaves. Serve.
• Combine the cinnamon, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.