Bangali Shish Kebabs Food

BEEF SHISH KEBAB RECIPE

Steps:

• Prepare up to 20 skewers. If using bamboo or wooden skewers, be sure to soak them in water for at least one hour before use.
• Mix the spices: In a bowl, mix together the spices to make a spice rub for the cubed meat.
• Season the meat cubes with the spices and combine well so that the meat is evenly covered.
• Prepare the marinade and add the seasoned meat cubes. In a large and deep dish, combine the marinade ingredients of red onions, lemon juice, olive oil and red wine. Add the seasoned meat to the marinade, and work the meat into the marinade well with your hands. Cover and refrigerate for at least 30 minutes (preferably 2 to 4 hours or overnight depending on the kind of meat you are using).
• Remove the meat from the fridge one hour before grilling.
• Lightly oil the grates of a gas grill and heat for 10 minutes on high.
• Thread the meat and vegetables on skewers. Thread the meat, onions, green peppers and red peppers onto the prepared skewers, alternating until you run out of meat (about 4 pieces of meat per skewer with the vegetables nestled in between as you see in the photos). Season with more freshly ground black pepper. (Do not discard the marinade yet)
• Grill. Place the shish kabobs on the grill. Cook for 8 to 10 minutes, depending on how hot your grill is and how well-cooked you like your meat, turning occasionally. While the kabobs are grilling, paint the meat with some of the marinade a couple of times as you turn the skewers around.
• Rest before serving. Remove from the heat and transfer to a serving platter. Allow 5 minutes for the kabobs to rest before serving. Enjoy!

SHISH KEBAB

Steps:

• Skewer the lamb cubes on the skewers. Stir together the yogurt, olive oil and onion juice in a glass or ceramic pan or bowl and season with salt and pepper. Add the lamb skewers, coat with the marinade and refrigerate, covered, for 4 hours. Prepare a charcoal fire and let it die down a bit or preheat a gas grill for 15 minutes on low. Set the skewers on a skewer holder over the fire and grill until golden brown and succulent, turning often, about 20 minutes. Or, lacking a skewer holder, place them on the grill and grill to perfection. Serve with or on a piece grill-warmed pita bread and the cacik on the side.
• Toss grated cucumber with a light sprinkling of salt. Leave for 30 minutes. Drain the cucumber, squeezing out all the liquid. Pound the garlic in a mortar with 1 teaspoon salt until completely mashed. Stir the garlic into the yogurt and beat with a fork until smooth. Stir in the cucumber, the dill, mint and olive oil and stir until the consistency of a thick soup. Refrigerate for an hour and serve cold.
• Recipe courtesy Clifford Wright

TRAFFIC LIGHT CHICKEN SHISH KEBABS

Steps:

• Make the marinade by mixing all of the ingredients together in a large bowl. Spoon a third of the mixture into a smaller bowl, then cover and chill until needed. Stir the chicken into the marinade and set aside for 20 mins. Can be chilled for up to two days, covered.
• If using wooden skewers, soak them in water for 1 hr before using. Alternately thread the peppers and chicken onto the skewers until you have 6-8 kebabs. You can do this in advance if you like, and chill the kebabs until needed.
• Heat a barbecue to medium, or until a thin layer of coals has turned grey. Cook the kebabs for 10 mins, turning occasionally, until the chicken is charred and cooked through. Serve the kebabs with the reserved yogurt sauce, warmed flatbreads, chopped tomatoes and lemon wedges on the side.

IRANIAN SHISH KEBABS

Steps:

• Cut the beef into 1-inch cubes.
• Place in a mixing bowl together with the onion, allspice, salt, black pepper, and lime juice.
• Mix well then cover and refrigerate for 4-6 hours.
• Thread the beef onto barbecue skewers, along with chef's choice of veggies and/or fruit, and cook over hot coals for 15 minutes turning 3 or 4 times and basting with any remaining marinade throughout cooking.
• Serve hot.

BANGALI SHISH KEBABS

Steps:

• 1. Combine the beef, garlic, ginger, salt, and spices in a bowl and toss thoroughly to mix. Add the oil and toss again. Cover and let marinate, in the refrigerator, for 2 hours.2. Preheat the grill to high.3. When ready to cook, thread the beef cubes onto the skewers. Oil the grill grate, then arrange the kebabs on the hot grate. Grill, turning the kebabs with tongs, until the beef is cooked to taste, 2 to 3 minutes per side (8 to 12 minutes in all) for medium-rare. Transfer the kebabs to a platter.4. Arrange the breads of your choice in one layer on the grate and grill until pliable, about 20 seconds per side. Divide the breads among serving plates (if serving as an appetizer, cut each bread in half). Unskewer the beef onto the breads (or fold a bread around the meat on each skewer and remove the skewer). Sprinkle the diced cucumber, tomato, and onion over the meat and squeeze a little lemon juice on top. Spoon the barbecue sauce (if using) on top, or use as a dipping sauce. Serve immediately.Serves 8 as an appetizer, 4 as an entréeNote: For extra flavor, start with whole cumin and coriander seeds. Lightly toast them in a dry skillet over medium heat until lightly colored and fragrant, 3 to 5 minutes, shaking the pan frequently, then cool and grind in a food processor.