Peanutty Beef Skewers Recipes

Steps:

• In a large bow, combine the first seven ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal or cover and refrigerate for 2-3 hours, turning occasionally. , Drain and discard the marinade. On metal or soaked wooden skewers, alternate pork and green peppers. Grill, uncovered, over medium heat for 6 minutes, turning once. , Baste with reserved marinade. Grill 8-10 minutes longer or until meat juices run clear, turning and basting frequently.

Steps:

• In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.

Steps:

• In a bowl, combine 2/3 of the garlic with 1/4 cup soy sauce, sesame oil, brown sugar, cumin, and red-pepper flakes. Thread 2 pieces of beef onto each of 16 skewers; arrange in a shallow dish. Pour marinade over beef; refrigerate covered 45 minutes or preferable overnight, turning once.
• Meanwhile make dipping sauce: Heat canola oil in a small saucepan over medium heat. Add remaining garlic; cook, stirring, until soft, 3 minutes. Add broth and 1/4 cup water; bring to boil. Remove from heat; whisk in peanut butter, ketchup, vinegar, and remaining teaspoon soy sauce. Let cool completely.
• Heat a grill to high. Season beef with salt and pepper. Remove skewers from marinade, letting excess drip off. Discard marinade. Grill beef 1 to 2 minutes per side for medium. Serve hot with dipping sauce on the side.

Steps:

• In a bowl, combine the first nine ingredients; mix well. Pour 6 tablespoons marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade for basting.
• Drain and discard marinade from beef. Thread beef onto four metal or soaked wooden skewers. Grill, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until meat reaches desired doneness, basting frequently with reserved marinade.

Steps:

• In a saucepan, combine the first 8 ingredients; cook and stir over medium-high heat 5 minutes or until smooth. Reserve half of sauce for serving. Slice chicken lengthwise into 1-in. strips; thread onto 12 metal or soaked wooden skewers., Grill, uncovered, over medium-high heat for 2 minutes; turn and brush with sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Place cabbage on a serving plate; top with chicken. Sprinkle with green onion. Serve with reserved sauce.

Steps:

• In a bowl, combine the first nine ingredients; mix well. Pour 6 tablespoons marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade for basting.
• Drain and discard marinade from beef. Thread beef onto four metal or soaked wooden skewers. Grill, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until meat reaches desired doneness, basting frequently with reserved marinade.

Steps:

• Mix first 3 ingredients in large bowl until well blended. Add chicken; toss to coat. Refrigerate 10 min.
• Heat broiler. Remove chicken from marinade; discard marinade. Thread chicken onto 8 skewers. Place on rack of broiler pan.
• Broil, 6 inches from heat, 4 min. on each side or until chicken is done. Top with nuts and onions.

Steps:

• In a large mixing bowl, combine the meat, onion, garlic, cilantro, cumin, sumac, salt, Urfa pepper, black pepper, and cinnamon, if using.
• With your hands, thoroughly knead and massage the meat to incorporate the ingredients, about 4 minutes. Breaking down the meat will create a sticky, cohesive mixture that results in a pleasing springy texture. You can also combine everything in an electric mixer with the paddle attachment, in which case it will take only about 2 minutes. Chill the mixture for at least 2 hours or up to overnight.
• Wet your hands with cold water, then divide meat into 6 equal portions and mold each around a metal or soaked bamboo skewer (see Tip). Transfer skewers to a large plate or baking sheet. You can grill them right away at this point, or cover and refrigerate them while preparing the grill (up to 4 hours).
• Heat the grill to high. When the grill is hot, lightly brush the grates with oil, and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 5 to 10 minutes. Transfer to a platter and let rest for a few minutes. Garnish with more herbs, sumac and flaky sea salt, and serve.