BASTURMA (RUSSIAN MARINATED SKEWERED BEEF)
Somebody already posted a recipe for basturma, but this one's a lot different. Cook time includes time to marinate.
Provided by littleturtle
Categories Steak
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine the onion, basil, salt, pepper and vinegar.
- Add the meat and toss it in the marinade to coat it thoroughly, then marinate at room temperature for 5-6 hours, tossing again every hour or so to keep the cubes moist.
- Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
- Remove the meat from the marinade and string them on 4 long skewers, pressing them firmly together.
- Broil 4" from the source of the heat, turning the skewers occasionally, until the meat is done to your taste (For rare allow about 10 minutes. Well done will take about 15).
- Slide the meat off onto individual plates and garnish with scallions, lemon, and coriander or parsley.
Nutrition Facts : Calories 677.1, Fat 54, SaturatedFat 21.4, Cholesterol 159.3, Sodium 436.5, Carbohydrate 5.7, Fiber 2.1, Sugar 1, Protein 41.5
THE BEST SHISH KEBABS
This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 skewers
Number Of Ingredients 15
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.
AFRICAN-STYLE SHISH KEBAB
A fun twist on your average shishkebab. The recipe calls for the use of either lamb or beef. I think it may also be good on chicken. Serve with rice. Enjoy! Note: the timing does not include marinating.
Provided by LifeIsGood
Categories Lamb/Sheep
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine yogurt, lemon juice, olive oil, onion, mint,.
- cilantro, salt, pepper and cayenne pepper in large bowl. Add.
- meat to marinade; refrigerate 4 to 5 hours for lamb, overnight.
- for beef.
- Remove from refrigerator 2 hours before cooking.
- Just before cooking, arrange meat on skewers alternately with.
- tomatoes, green peppers, onions and mushrooms. Place on grill.
- 3 inches above coals, which should be red hot but not flaming.
- Cook 5 minutes on each side, turning skewers to brown meat.
- evenly.
- I recommend serving with rice.
Nutrition Facts : Calories 505.2, Fat 28.5, SaturatedFat 12.4, Cholesterol 109.6, Sodium 120.2, Carbohydrate 30.2, Fiber 6, Sugar 15.4, Protein 33.6
MOM'S BEEF SHISH KABOBS
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
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
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