Basturma Russian Marinated Skewered Beef Food

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MARGARITA BEEF SKEWERS



Margarita Beef Skewers image

These skewers are quick and easy to make and taste terrific. With tender top sirloin, you don't need to marinate a long time to tenderize the meat, just long enough to impart the flavors of the citrus and garlic marinade. Serve over rice.

Provided by chellebelle

Categories     Main Dish Recipes

Time 1h15m

Yield 4

Number Of Ingredients 10

1 cup margarita mix
½ teaspoon salt
1 tablespoon white sugar
2 cloves garlic, minced
¼ cup vegetable oil
1 pound top sirloin steak, cut into 1 1/2-inch cubes
8 metal skewers, or bamboo skewers soaked in water for 30 minutes
16 mushrooms, stems trimmed
1 onion, cut into 1-inch chunks
1 large red or green bell pepper, cut into 1 inch pieces

Steps:

  • Combine margarita mix, salt, sugar, garlic, and vegetable oil in a bowl or resealable plastic bag. Toss sirloin cubes in marinade and marinate at least 30 minutes.
  • Preheat a grill for medium heat.
  • Assemble skewers, alternating meat with mushrooms, onion, and bell pepper. Brush skewers with marinade, then discard the remaining marinade. Grill skewers to desired doneness, about 10 minutes total for medium.

Nutrition Facts : Calories 371.7 calories, Carbohydrate 23 g, Cholesterol 69.2 mg, Fat 19 g, Fiber 2 g, Protein 27.1 g, SaturatedFat 3.9 g, Sodium 403.1 mg, Sugar 19.1 g

ASIAN BEEF SKEWERS



Asian Beef Skewers image

Ginger flavored beef skewers are excellent as an appetizer as well as an entree.

Provided by Vivian Chu

Categories     100+ Everyday Cooking Recipes

Time 2h40m

Yield 6

Number Of Ingredients 9

3 tablespoons hoisin sauce
3 tablespoons sherry
¼ cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 ½ pounds flank steak
skewers

Steps:

  • In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
  • Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
  • Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
  • Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 6.7 g, Cholesterol 25.5 mg, Fat 4.9 g, Fiber 0.5 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 812.4 mg, Sugar 2.8 g

BASTURMA (RUSSIAN MARINATED SKEWERED BEEF)



Basturma (russian Marinated Skewered Beef) image

Somebody already posted a recipe for basturma, but this one's a lot different. Cook time includes time to marinate.

Provided by littleturtle

Categories     Steak

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup onion, finely grated
2 tablespoons fresh basil, finely cut or 1 tablespoon crumbled dried basil
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 cup red wine vinegar
2 lbs filet of beef or 2 lbs boneless sirloin, cut into 1 1/2 inch cubes
6 -8 scallions, cut into 4 inch long pieces,washed thoroughly and dried
1 lemon, quartered
fresh coriander or parsley sprig

Steps:

  • In a large mixing bowl, combine the onion, basil, salt, pepper and vinegar.
  • Add the meat and toss it in the marinade to coat it thoroughly, then marinate at room temperature for 5-6 hours, tossing again every hour or so to keep the cubes moist.
  • Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
  • Remove the meat from the marinade and string them on 4 long skewers, pressing them firmly together.
  • Broil 4" from the source of the heat, turning the skewers occasionally, until the meat is done to your taste (For rare allow about 10 minutes. Well done will take about 15).
  • Slide the meat off onto individual plates and garnish with scallions, lemon, and coriander or parsley.

Nutrition Facts : Calories 677.1, Fat 54, SaturatedFat 21.4, Cholesterol 159.3, Sodium 436.5, Carbohydrate 5.7, Fiber 2.1, Sugar 1, Protein 41.5

SUCCULENT BEEF SKEWERS



Succulent Beef Skewers image

Agnes Ward, of Stratford, Ontario says, "These are no ordinary beef kabobs! They're herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipe's also fantastic with beef tenderloin."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 skewers.

Number Of Ingredients 10

2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds boneless beef sirloin steak, cut into 1-1/2-inch cubes

Steps:

  • In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.

Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

BEEF SHISH KEBAB (BASTURMA MTSVADI)



Beef Shish Kebab (Basturma Mtsvadi) image

My most vivid memories of Moscow come from walking down the Arbot and (at certain times) seeing the kiosks set up in the pedestrian walkways. The most delicious smells emanating from each kiosk would make you start drooling! Some kiosks would be making Pampushki (the Ukrainian Doughnuts), others would be making Chebureki (the Crimean Lamb Pie), and others would be making Shashlik (the beef or lamb shish kebab). The following recipe comes from Georgia and is their version of Shashlik. Unlike the Armenians or Turks, Georgians make their Shashlik with beef. The Georgian chef uses sparkling water rather than wine or vinegar to marinate the meat in. They report that using wine or vinegar actually toughens the meat rather than tenderizing it. I prefer the pomegranate juice, if I can get it.

Provided by Witch Doctor

Categories     Steak

Time 9h

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup pomegranate juice or 1/2 cup sparkling water
3 garlic cloves, crushed in a garlic press
1 small onion, grated
8 -10 peppercorns, crushed
salt, to taste
2 1/2 lbs boneless lean sirloin steaks, cut into 1 1/2 inch cubes
3 small onions, cut into wedges
3 green bell peppers, cored, seeded, and cut into wedges
1/4 cup olive oil
radicchio or red kale leaf
2 tomatoes
2 lemons, cut into wedges
8 scallions, trimmed
1 long zucchini, cut into six 1 inch thick slices

Steps:

  • In a large glass bowl, combine the wine, garlic, grated onion, peppercorns, ans salt, then add the meat and toss to coat well. Refrigerate, covered, for 6 to 8 hours, turning the meat occasionally. Bring to room temperature before grilling.
  • Prepare a charcoal grill for grilling. Coals must be coated with white ash before starting the grilling of the meat. Or preheat the broiler.
  • Toss the onion and pepper wedges in a bowl with the oil.
  • Remove the meat from the marinade and string it on long metal skewers, alternating meat cubes with onion and pepper wedges and pushing everything closely together.
  • Grill (or broil) the skewers 4 inches above the coals, turning frequently and sprinkling with the marinade every 3 minutes. Cook 9 to 10 minutes for medium rare, 12 to 13 minutes for medium.
  • To Serve:.
  • Line two serving platters with the radicchio leaves or the red kale. Cut into the tomatoes as though you were going to cut them into quarters, but leave them intact at the stems. Place one tomato in the middle of each platter. Scatter lemon wedges and scallions on the platters. Stick the sharp end of each skewer into a zucchini slice. Place three skewers on each platter and bring the open ends together to form a tripod. Wrap the ends with a napkin to hold them together. Serve at once.

Nutrition Facts : Calories 566.3, Fat 37.9, SaturatedFat 12.7, Cholesterol 126.6, Sodium 114.2, Carbohydrate 16.5, Fiber 4.8, Sugar 5.7, Protein 38.8

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