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 BARAK
These ravioli-like dumplings are stuffed with a spiced beef filling and served in a garlicky yogurt sauce. Top them with pine nuts for a delicious Middle-Eastern meal.
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dough: Combine the flour, 1 cup water and a pinch of salt in a large bowl and mix with your hand until it comes together. Knead until the dough is smooth and no longer sticky, 1 to 2 minutes.
- Flour a work surface and transfer the dough to it. Knead a few times and shape into a ball. Let rest for 10 minutes.
- For the filling: Heat the vegetable oil in a large, heavy skillet. Add the onion and cook until translucent, stirring occasionally. Add the ground beef and season with salt, pepper and cinnamon and cook, stirring to break up any lumps, until browned and cooked through. Remove from the heat and let cool.
- On a floured surface, roll out the dough to a thickness of about 1/8 inch (3.125 mm). Cut the dough into circles with a 5-inch round cutter to make about 30 dough rounds. If there is any leftover dough, reroll and cut more circles.
- Fill a dough round with a spoonful of the meat mixture then fold the edges together to create a half-moon shape and seal well (do not overstuff the dough rounds). Repeat with the remaining dough rounds and filling.
- For the sauce: Combine the yogurt, crushed garlic and sea salt to taste in a medium bowl. Spoon the yogurt mixture onto a serving platter and set aside.
- Bring a large pot of water to a boil. Cook the shish barak in batches in boiling water for 2 to 3 minutes, until they are floating and tender.
- While the dumplings simmer, heat 1 tablespoon butter and 2 tablespoons olive oil in a large nonstick skillet. Lift the dumplings from the water with a slotted spoon or skimmer, thoroughly strain and add to the heated pan (use caution, it could splatter). Fry the shish barak until crispy and golden, 2 to 3 minutes, flipping halfway. Transfer to the platter with the sauce. Repeat with the remaining shish barak.
- Heat 2 tablespoons butter and 2 tablespoons olive oil in a small skillet over medium heat. Add the paprika and the pine nuts and cook, stirring constantly, until golden, 1 to 2 minutes. Pour the pine nut mixture over the shish barak.
- Garnish with parsley leaves and a sprinkle of paprika. Serve immediately.
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
SHISH KABOB MARINADE
I got this recipe from a friend of mine. It is so easy to make and works for chicken, pork, beef or venison. Cook time is "marinating" time.
Provided by jenjill
Categories Vegetable
Time 2h5m
Yield 8 shish kabobs
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes).
- Marintate in refrigerator for at least a couple hours.
- Thread onto skewers and grill.
Nutrition Facts : Calories 75.8, Fat 0.1, Sodium 1173, Carbohydrate 17.7, Fiber 0.3, Sugar 16.2, Protein 2.2
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