CUMIN-SCENTED BEEF KEBABS
Provided by Gina Marie Miraglia Eriquez
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Stir together oil, oregano, garlic, spices, and 1 teaspoon salt in a bowl, then toss with beef. Marinate, chilled, at least 2 hours.
- Prepare grill for direct-heat cooking over medium-hot charcoal (high heat for gas); see Grilling Procedure . Thread about 4 pieces of beef onto each skewer, leaving small spaces between pieces, then transfer to a tray.
- Oil grill rack, then grill beef, covered only if using a gas grill, turning, until browned but still pink inside, 4 to 5 minutes.
BEEF KEBAB WITH GARLIC SAUCE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, beef sirloin, garlic, coriander powder, cumin, paprika, distilled white vinegar, olive oil, bell peppers, red onion, garlic cloves, salt, vegetable oil, lemon
Provided by Claire Nolan
Categories Dinner
Yield 9 servings
Number Of Ingredients 14
Steps:
- In a re-sealable freezer bag, add beef, garlic, coriander, cumin, paprika, white vinegar, and olive oil. Seal the bag and distribute seasonings. Allow to marinate in the refrigerator for 24 hours.
- In a food processor, add garlic cloves and pulse until the garlic becomes finely minced.
- Add salt and pulse until well incorporated. Scrape down the sides of the bowl if you see the garlic building up on the sides.
- Turn on the food processor and keep it on. In a thin stream pour ½ cup (120 ml) of oil followed by ½ tsp of lemon juice. Keep alternating until you have used all of the oil and lemon juice. The garlic sauce should become light, fluffy and creamy.
- Store garlic sauce in an airtight container in the refrigerator for up to 1 week!
- Preheat the grill on high.
- To assemble the kebabs, spray skewers with non-stick cooking spray and alternate threading beef, onions and bell peppers onto the skewer.
- Cook 5-7 minutes on each side.
- Serve kebabs with garlic sauce, salad, rice, hummus, and pita bread.
- Enjoy!
SPICY CUMIN KEBABS
Steps:
- You will need a charcoal or gas grill, 12 to 15 small bamboo or metal skewers, and a spice grinder or mortar and pestle.
- Preheat grill. If using bamboo skewers, soak in water for 30 minutes. Remove excess fat from the meat. Cut lamb into small chunks, 1/2-inch across or less. Thread them onto skewers, without packing them too tightly together.
- Grind or pound together the cumin, cayenne, and black pepper to a blended powder. Using your hands, rub spice mixture onto the skewered meat. Grill lamb for 5 to 8 minutes over hot coals. Halfway through the cooking, sprinkle the kebabs with a little salt.
CUMIN-CHILE PORK KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes. Transfer to a plate.
- Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until a paste forms. Add the toasted cumin seeds; pulse once or twice to crack them slightly.
- Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
- Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining 1/4 cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside.
- Preheat a grill to medium. Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes, basting with the cumin-oil mixture during the last minute. Let rest 5 minutes before serving. Drizzle with the sauce.
CUMIN BEEF KEBABS
Categories Beef Broil Marinate Low Carb Low Fat Low Cal Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in bowl. Season generously with pepper. Cover and refrigerate overnight.
- Prepare barbecue (high heat) or preheat broiler. Thread beef onto 8 skewers, threading 2 tomatoes and 2 onion pieces onto each. Grill or broil until beef is tender, turning occasionally, about 6 minutes for medium rare.
CUMIN CORIANDER BEEF PATTIES (KEBABS)
This is from an amazingly beautiful book called "Mangoes & Curry Leaves". These were so good and would definitely be fantastic in a pita with a bit of tzatziki. The recipe below is as it is in the book, but I added a bit more salt and topped off with a bit of lemon or lime juice.
Provided by C. Taylor
Categories Lunch/Snacks
Time 23m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix the meat, ginger (optional), onion, cumin, coriander, cayenne, salt, yogurt and vinegar. Mix well with your hands, mashing and kneading to blend the flavors and get a smooth texture.
- Mix in the coriander leaves or mint leaves.
- With wet hands shape and firmly press the meat into eight ovals or rounds 3/4-inch thick.
- You can then grill the patties on a lightly oiled rack under medium heat, turning after 5 minute and continuing to cook until done. You can also broil them 5 to 7 inches from heating element turning them occasionally and cooking for about 8 minute or pan fry them 3 to 4 minutes on each side.
HONEY-CUMIN BEEF KEBABS
Make and share this Honey-Cumin Beef Kebabs recipe from Food.com.
Provided by papergoddess
Categories Meat
Time 3h5m
Yield 40 skewers
Number Of Ingredients 8
Steps:
- Slice meat into 1/4 thick strips.
- Combine all other ingredients.
- Pour over meat and marinate at least 3 hours in refrigerator.
- Skewer meat by threading onto long bamboo skewers that have been soaked in water for 20 minutes.
- Heat broiler; place skewers on broiler pan and broil 3-5 minutes, basting with marinade.
- Serve hot.
Nutrition Facts : Calories 64.9, Fat 4.4, SaturatedFat 1.1, Cholesterol 14.7, Sodium 41.8, Carbohydrate 1.4, Fiber 0.1, Sugar 1.3, Protein 4.9
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