Beef Shish Kebab Basturma Mtsvadi 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.

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.

GROUND BEEF KEBABS

Steps:

• Combine - In a large mixing bowl, combine all the ingredients. Pro tip - We combine all the ingredients before processing to prevent overprocessing.
• Process - Transfer the mixture to the food processor and pulse no more than 8 to 10 times. Pro tip - processing in the food processor makes the mixture slightly stick by distributing the fat. This helps the meat and marinade hold together.
• Marinate - Transfer the meat back to the bow and leave to marinate for 15 minutes on the counter or up to overnight in the fridge. Pro tip - Alternatively, you can thread the meat on the skewers and leave in the fridge until ready to grill.
• Thread/shape kababs - shaping these can be tricky so pay attention.- Take about 1/3 cup amount of beef mixture and make a ball then shape it into a long sausage. - Thread the skewer through the sausage. - Now using your fingers press them around the meat as if you are making a fist pressing the meat to the skewer. - Be gentle not to break the sausage but firm enough so it adheres to the skewersPro tip - dipping your hands in water will make the meat less sticky. Gloves do not help much.
• Hot grill - Heat a grill or cast-iron skillet on medium-high heat. Brush the grill with cooking oil. Pro tip - The grill must be very hot but not smoking hot otherwise the meat will stick to the grill.
• Grill - Place the skewers on the grill and let cook for 4 to 5 minutes on each side. Brush them with oil to keep them moist. The char marks can be controlled by raising and lowing the heat under the grill.Pro tip - do not try to move the kebabs for the first 3 minutes as they will be stuck to the grill. otherwise, you will break them. After 3 minutes they should release on their own.
• Serve immediately with rice or pita topped with tahini sauce or yogurt sauce and a side salad.

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.

MARINATED BEEF SHISH KEBAB RECIPE

Steps:

• Whisk all of the marinade ingredients together in a small bowl. Place the meat in a plastic zip lock bag or an airtight container with a lid. Pour the marinade over the meat and seal the container. Shake the bag or container to evenly distibute the marinade over the meat evenly. let the meat soak in the marinade for at least 3 hours or longer.
• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning. After the meat has marinated, take 2 skewers in your hand, place side by side about an inch apart and slice alternating meat and vegetables onto the skewers, making sure that both skewers are going thru each piece.
• Heat the grill to medium-high or about 400 Degrees and grill for about 7 minutes on each side. Serve hot with your favorite sides.

BEEF MINCE KEBABS

Steps:

• Mix the beef, cumin, paprika, salt and plenty of freshly ground black pepper together in a bowl. Divide the mince mixture into 8 portions and press each portion firmly onto flat skewers, each one around 10-12cm/4-4½in long.
• Place a non-stick griddle pan over a high heat and brush with a little oil. Cook the kebabs for about 10 minutes, turning 3-4 times, or until well browned on the outside and thoroughly cooked on the inside - there should be no pink remaining.
• Add the onion wedges to the griddle for the last 5 minutes of the cooking time and griddle until lightly charred, turning occasionally.
• To make the dip, mix the yogurt with the preserved lemon and garlic. Spoon into a serving dish, drizzle with olive oil and sprinkle with a little paprika.
• Put the onions onto a serving plate and top with the kebabs, scatter with fresh mint and sprinkle with a little more paprika. Serve with the dip.

BEEF SHISH KEBAB (BASTURMA MTSVADI)

Steps:

• In a large glass bowl, combine the wine, garlic, grated onion, peppercorns, ans salt, then add the meat and toss to coat well. Refrigerate, covered, for 6 to 8 hours, turning the meat occasionally. Bring to room temperature before grilling.
• Prepare a charcoal grill for grilling. Coals must be coated with white ash before starting the grilling of the meat. Or preheat the broiler.
• Toss the onion and pepper wedges in a bowl with the oil.
• Remove the meat from the marinade and string it on long metal skewers, alternating meat cubes with onion and pepper wedges and pushing everything closely together.
• Grill (or broil) the skewers 4 inches above the coals, turning frequently and sprinkling with the marinade every 3 minutes. Cook 9 to 10 minutes for medium rare, 12 to 13 minutes for medium.
• To Serve:.
• Line two serving platters with the radicchio leaves or the red kale. Cut into the tomatoes as though you were going to cut them into quarters, but leave them intact at the stems. Place one tomato in the middle of each platter. Scatter lemon wedges and scallions on the platters. Stick the sharp end of each skewer into a zucchini slice. Place three skewers on each platter and bring the open ends together to form a tripod. Wrap the ends with a napkin to hold them together. Serve at once.