middle eastern style kabobs

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   the best kabobs i've ever had in my life came from this recipe and had
a middle-eastern taste to them. i can't vouch for the actual
authenticity of this recipe, but the ingredients certainly have
middle-eastern connotations, and the taste is out-of-this-world.

we
used this on deer, but it should work very well for any meat, including
elk, beef pork, lamb, etc. i cooked them over hickory and oak smoke.
very good!

Spicy Beef Kebabs Recipe courtesy Alton Brown, 2005 
Show: Good Eats 
Episode: Dis-Kabob-Ulated 

1 1/2 to 2 pounds boneless beef sirloin 
3 cloves garlic, minced 
2 teaspoons smoked paprika 
1/2 teaspoon ground turmeric 
1 teaspoon ground cumin 
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
1/3 cup red wine vinegar 
1/2 cup olive oil 

Special equipment: 4 (12-inch) metal skewers

Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.

In
the bowl of a food processor combine the garlic, paprika, turmeric,
cumin, salt, pepper and red wine vinegar. With the processor running
drizzle in the olive oil. 

Pour the marinade over the meat and
toss to coat. Place in the refrigerator in an airtight container or a
sealable plastic bag and allow to marinate for 2 to 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.

Edited by Rivet - 03 February 2010 at 18:38

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: middle eastern style kabobs Posted: 03 February 2010 at 17:31
	the best kabobs i've ever had in my life came from this recipe and had a middle-eastern taste to them. i can't vouch for the actual authenticity of this recipe, but the ingredients certainly have middle-eastern connotations, and the taste is out-of-this-world. we used this on deer, but it should work very well for any meat, including elk, beef pork, lamb, etc. i cooked them over hickory and oak smoke. very good! Spicy Beef Kebabs Recipe courtesy Alton Brown, 2005 Show: Good Eats Episode: Dis-Kabob-Ulated 1 1/2 to 2 pounds boneless beef sirloin 3 cloves garlic, minced 2 teaspoons smoked paprika 1/2 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/3 cup red wine vinegar 1/2 cup olive oil Special equipment: 4 (12-inch) metal skewers Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside. In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil. Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 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. Edited by Rivet - 03 February 2010 at 18:38
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