Spicy Beef Kabob Alton Brown Recipes
SPICY GRILLED BEEF KABOBS
An Alton Brown "Good Eats" recipe that he attributes back to the old Ottoman Empire and which sounds pretty authentically Turkish to me! Traditionally according to AB this is supposed to be originated with Turkish mercenaries grilling chunks of meat on their swords in the field - love that guy and his stories)
Provided by Semra22
Categories Steak
Time 2h12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the beef into 1 1/2 " cubes and place into a mixing bowl or large plastic sealable bag.
- Place the garlic, spices, and wine vinegar into a food processor. Blend and while still blending, drizzle in olive oil, mix well.
- Pour marinade mixture over beef and mix well, marinate in fridge for 2 - 4 hours.
- Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium).
- Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.
Nutrition Facts : Calories 594.6, Fat 48.9, SaturatedFat 12.5, Cholesterol 127.6, Sodium 528.8, Carbohydrate 2, Fiber 0.6, Sugar 0.2, Protein 35
SPICY BEEF KEBABS
Although many cuts, from the round to the chuck, have kabob potential, I believe the sirloin primal best delivers that perfect balance of beefy flavor and meaty texture that you expect from something as elemental as a kabob. I also like sirloin because it's very easy to fabricate in the home kitchen environment. Oh, and if you've ever heard that story about King Henry VIII having knighted this cut of meat, thus making it Sir Loin, that's crazy talk. The sir comes from the French for "under." Sirloin actually means "under the loin." This recipe first appeared in Season 9 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Mains
Time 2h30m
Number Of Ingredients 9
Steps:
- Cut the beef into 1 1/2- to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
- Combine the garlic, paprika, turmeric, cumin, salt, pepper, and red wine vinegar in the bowl of a food processor. With the processor running, drizzle in the olive oil. Pour the marinade over the meat and toss to coat. Place in an airtight container or a zip-top plastic bag and marinate in the refrigerator for 2 to 4 hours.
- Heat a grill to medium-high. Thread the meat onto the skewers, leaving about 1/2 inch between the pieces of meat. Place on the grill and cook, with the lid lowered, for 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap, and allow to rest for 2 to 3 minutes prior to serving.
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