Nairobimeatrub Recipes

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NORTH AFRICAN MEAT RUB



North African Meat Rub image

Moroccan and Tunesian flavors in this rub. Use on poultry, lamb, beef or pork, two to three hours at room temperature before grilling is the normal way of using this paste. It has strong spicy flavors and I prefer to use it mixed with yogurt or buttermilk, for marinating or basting. If you have roasted garlic paste use that instead of the garlic cloves, use 1 tablespoon. The original recipe used three tablespoons of salt, too salty for our tastes but feel free to add more salt or even reduce it to less. This will keep in the fridge for up to six months.

Provided by PetsRus

Categories     African

Time 10m

Yield 1 small jar

Number Of Ingredients 9

2 tablespoons coarse sea salt
2 teaspoons dried oregano
1 teaspoon dried rosemary
3 teaspoons caraway seeds
1 teaspoon cumin seed
1/2 teaspoon turmeric
3 tablespoons harissa
3 large garlic cloves, crushed
3 tablespoons olive oil, plus extra to top up the jar

Steps:

  • In a spice grinder (I use a coffee grinder)grind the salt, oregano, rosemary, caraway and the turmeric to a fine powder.
  • Mix this with the Harissa, garlic and the three tablespoons of olive oil.
  • Transfer to a small jar and top with more olive oil so it won't dry out (always keep a thin layer on top).

Nutrition Facts : Calories 416.6, Fat 42.4, SaturatedFat 5.8, Sodium 13961.4, Carbohydrate 10.3, Fiber 4.4, Sugar 0.3, Protein 2.7

TENDER BEEF KABOBS (SHASHLIK) RECIPE



Tender Beef Kabobs (Shashlik) Recipe image

The key to great kabobs is to give your meat plenty of time to marinate and don't rush it! I like to marinate at least 4 to 6 hours.

Provided by Natasha of NatashasKitchen.com

Categories     Easy/Medium

Number Of Ingredients 11

2 lbs good quality beef (I used top sirloin, cut into 1 1/2" pieces)
2 Bell peppers (any color, sliced into 1 1/2" wide pieces)
1 large Purple Onion (sliced into 1 1/2" wide pieces)
15 medium bamboo or wood skewers
1 cup mild olive oil
1/2 cup fresh lemon juice (from 2 medium lemons)
1 tsp salt (we love fine sea salt)
1 tsp freshly ground black pepper
4 garlic cloves (pressed)
3 Tbsp fresh or frozen dill (chopped (or 1 Tbsp dry dill weed))
2 dry bay leaves

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

NAIROBI MEAT RUB



Nairobi Meat Rub image

Make and share this Nairobi Meat Rub recipe from Food.com.

Provided by Lavender Lynn

Categories     African

Time 10m

Yield 1 cup

Number Of Ingredients 7

1/2 cup coarse salt, kosher salt
2 tablespoons coarse black pepper
1 tablespoon ground red pepper, coarse
2 1/2 tablespoons sugar
1/2 teaspoon ground ginger
1 1/2 teaspoons garlic powder
1 teaspoon onion powder

Steps:

  • Combine salt, black pepper, red pepper, sugar, and ginger, garlic powder, and onion powder.
  • Put into a storage container for barbecues.
  • Rub this mixture into the fatty parts of the ribs, pork, or skins of chickens with the fingers.
  • Cook meat over grill until done.
  • Meats should never be basted with sauces, or oil.
  • If your meat appears to be dry, keep a light salad oil ready to brush on during cooking.

Nutrition Facts : Calories 200, Fat 1.5, SaturatedFat 0.4, Sodium 56596.1, Carbohydrate 49.2, Fiber 5.8, Sugar 32.4, Protein 3.2

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