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.
SHISH KABAB (MIDDLE EAST, PALESTINE)
These are absolutelyyyy delicioussss on the grill! But on the days you can't fire up the grill I just put them under the broiler for a couple minutes on both sides and they still come out awesome! This is a must have in Palestine, everyoneee loves kabab!! This recipe also calls for two packets of goya sazon, but I couldn't list it under the ingredients because zaar didn't recognize it. The sazon gives it a nice flavor as well as a little color!
Provided by Palis Favorites
Categories < 15 Mins
Time 15m
Yield 15-20 pieces, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor mix the fresh parsley, garlic, and onion and mix it until there are no clumps. The finer its chopped the better.
- Mix the ground beef with all the spices.
- Add the parsley mixture to the meat and mix well, making sure all the parsley is mixed into the meat as evenly as possible.
- Make pieces of meat that look like fat fingers and slide onto skewers.
- Either put on the grill and cook on each side until well done or put under the broiler on a piece of aluminum foil and cook each side until done.
STUFFED FISH (MIDDLE EASTERN, PALESTINE)
I live on an island so we get fresh snappa fish constantly, so I love making stuffed fish. This is really easy to do, and you can use your fish of preference!
Provided by Palis Favorites
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Clean the fish, and let soak in vinegar and salt for 10 minutes (this takes away the smell really quickly).
- Use the lemon juice, oil, paprika, salt, pepper, and cumin and coat the fish inside and out.
- Brown the pine nuts and set aside. Mix the chopped parsley, garlic, tomato, and onion and add with the pine nuts. Add olive oil, salt, pepper, and lemon juice, and mix in the pine nuts.
- Place fish on aluminum foil (a piece big enough to wrap the entire fish in). Stuff the fish (I like to make mine as full as possible) and close with a needle and thread or any other way you use to close your fish.
- Make light cuts on the top of the fish and take any of the lemon juice, oil, and spices the fish was sitting in that is left and pour on top of the fish.
- Wrap the fish in the aluminum foil to prevent it from drying out and bake at 450 degrees for about 30 to 40 minutes.
- If preferred, take the fish out of the foil when it is finished and put it under the broiler to brown it.
- Enjoy =).
KATAYEF ("STUFFED PANCAKES") MIDDLE EAST, PALESTINE
This is the traditional sweet that is made during the Holy month of Ramadan. It is really simple to make, and as long as they are pinched closed, they should come out great!! The recipe calls for 4 cups smeed (farina), which can be found in most middle eastern stores, arabic stores, or greek stores (I didn't list it in the ingredients because recipezaar didn't recognize it.) **Also, Cream of Wheat can be substituted for the smeed, and you will still get the same results!! I also have posted the recipes for the Attar (syrup) used in this recipe, as well as the rendered butter. Enjoy :)
Provided by Palis Favorites
Categories Dessert
Time 1h10m
Yield 35 pancakes, 35 serving(s)
Number Of Ingredients 13
Steps:
- Mix all stuffing ingredients and set aside.
- Mix smeed, flour, and salt.
- Place warm water in an electric mixing bowl (I use my blender). While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
- Dissolve yeast in 1/4 cup of water and a dash of sugar. Add to pancake mixture, and mix for 1 more minute. Set aside for 40 minutes, stirring every 7 minutes (so the water won't separate from smeed to avoid a lumpy mixture).
- Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked.
- Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work).
- Pour 1/4 cup dough and cook like a pancake, on one side only. Remove from fire when pores form on the surface on each cake. Place the pancakes on a smooth surfaced towel until they cool.
- Fill each pancake with the nut mixture (I place one spoonful of the mixture in the middle of the pancake).
- Fold by pressing edges together to make a semi-circle. Pinch the edges firmly to close. Brush each on both sides with warm butter.
- Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold.
- Remove from oven and dip in cold syrup (Thin Attar).
- Makes about 35 pieces. Enjoy!
SPINACH PIES (MIDDLE EAST, PALESTINE)
This is the spinach mixture used to make spinach pies that use the basic dough recipe I have posted. These are absolutely delicious, especially with soup. Excellent dish for Ramadan, either suhr or uftur! **The preparation time doesn't include the time it takes to make the dough.
Provided by Palis Favorites
Categories < 30 Mins
Time 30m
Yield 10-12 pies, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Wash spinach, chop, and sprinkle with salt. Let stand for 15 minutes, then squeeze out the excess water.
- Mix with all the ingredients and set aside.
- Using the basic dough recipe that I have posted, take the 2 1/2" balls of dough and roll out to 4" circles (more like squares with rounded edges).
- Put a heaping tablespoon of spinach filling on each circle.
- Fold up from the bottom to the middle, and bring in sides to center to form triangle. (If you put one corner in front of you, then you would fold down the top corner, and bring in the sides, and you should have a triangle).
- Press down seams firmly and pinch ends together.
- Grease pan and place pies on the pan (seams down) and brush the tops with olive oil.
- Bake in a preheated 400°F oven until pies are golden brown. (I have a older gas stove, and had to turn my oven to about 325°F in order for the top and bottom to cook evenly, so adjust the temperature according to your oven).
CABBAGE SALAD (MIDDLE EAST, PALESTINE)
During Ramadan I love making lots of side dishes, especially different kinds of salads and this is one of my favorite!
Provided by Palis Favorites
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Discard the tough stems. Pile 3 leaves together and roll tightly and chop into thin strips. Place in boiling water for 1 minute.
- Drain, cool, and mix with the rest of the ingredients and garnish with red radish if desired.
- Note: when using raw cabbage, marinate in oil and lemon juice overnight.
Nutrition Facts : Calories 110, Fat 7, SaturatedFat 1, Sodium 1201.5, Carbohydrate 12.3, Fiber 3.1, Sugar 6, Protein 2.2
ATTAR " SYRUP" MIDDLE EAST, PALESTINE
Make and share this Attar " Syrup" Middle East, Palestine recipe from Food.com.
Provided by Palis Favorites
Categories Dessert
Time 10m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 4
Steps:
- Mix sugar and water and bring to a boil.
- Add lemon juice and boil for 7 more minutes.
- When cool, add orange blossom water. (This is optional, I never add it to my syrup).
- Makes approximately 2 cups of attar (syrup).
- *To make Thin Attar (syrup), follow the recipe, using 1 1/2 cups of water instead. This will make about 2 1/2 cups of attar (syrup).
Nutrition Facts : Calories 775.7, Sodium 5.6, Carbohydrate 200.5, Sugar 199.8
MUJADARAH ("LENTILS WITH RICE") MIDDLE EAST, PALESTINE
This is a really simple dish that is very satisfying, especially during Ramdan. My brothers never really got full off of just rice and beans, so I would always make fried chicken with this dish to fill their bellies :) Enjoy!
Provided by Palis Favorites
Categories Low Protein
Time 20m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine lentils, water, salt, and pepper. Cook over medium heat for 7 minutes or until lentils are half cooked.
- Add rice and cumin. Cook until water is absorbed and rice is tender.
- Quarter and slive peeled onions. Fry in oil until dark brown. Drain the onions and reserve. Pour the cooked oil over the mujadarah. Mix well.
- Garnish with the onions. Enjoy :).
Nutrition Facts : Calories 560.8, Fat 14.6, SaturatedFat 2, Sodium 11.2, Carbohydrate 94.6, Fiber 6.6, Sugar 4.1, Protein 11.8
CUCUMBER SALAD WITH YOGURT (MIDDLE EAST, PALESTINE)
This is a very simple, but different kind of salad that goes great with a lot of dishes. It is also a nice dish to make during Ramadan, either for suhr or uftur! Enjoy :)
Provided by Palis Favorites
Categories Low Protein
Time 5m
Yield 2-4 , 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Stir yogurt until smooth.
- Add cucumber, salt, and garlic.
- Garnish with mint.
- Normally eaten with pita bread. Enjoy!
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