Foods of the World Forum Homepage
Forum Home Forum Home > Asia > The Middle East
  New Posts New Posts RSS Feed - middle eastern style kabobs
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

middle eastern style kabobs

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9296
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post 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
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links


Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.203 seconds.