Shish Kabab Middle East Palestine Food

BEEF SHISH KABOB

Steps:

• Mix all the marinade ingredients together in a zip lock bag, take 1/2 to 3/4 cup of the marinade and set aside.
• Add the cubed meat to the bag and coat well. Squeeze out excess air, and seal the bag then marinate in the refrigerator overnight.
• Add the veggies to the other bag with 1/2 to 3/4 of the marinade and set aside for an hour.
• Thread meat pieces into metal or bamboo skewers, grill until cooked. For oven baked see notes section below.
• Thread veggies on separate skewers and grill.

SHISH KABAB (MIDDLE EAST, PALESTINE)

Steps:

• In a food processor mix the fresh parsley, garlic, and onion and mix it until there are no clumps. The finer its chopped the better.
• Mix the ground beef with all the spices.
• Add the parsley mixture to the meat and mix well, making sure all the parsley is mixed into the meat as evenly as possible.
• Make pieces of meat that look like fat fingers and slide onto skewers.
• Either put on the grill and cook on each side until well done or put under the broiler on a piece of aluminum foil and cook each side until done.

THE BEST SHISH KEBABS

Steps:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

MUJADARAH ("LENTILS WITH RICE") MIDDLE EAST, PALESTINE

Steps:

• Combine lentils, water, salt, and pepper. Cook over medium heat for 7 minutes or until lentils are half cooked.
• Add rice and cumin. Cook until water is absorbed and rice is tender.
• Quarter and slive peeled onions. Fry in oil until dark brown. Drain the onions and reserve. Pour the cooked oil over the mujadarah. Mix well.
• Garnish with the onions. Enjoy :).

KATAYEF ("STUFFED PANCAKES") MIDDLE EAST, PALESTINE

Steps:

• Mix all stuffing ingredients and set aside.
• Mix smeed, flour, and salt.
• Place warm water in an electric mixing bowl (I use my blender). While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
• Dissolve yeast in 1/4 cup of water and a dash of sugar. Add to pancake mixture, and mix for 1 more minute. Set aside for 40 minutes, stirring every 7 minutes (so the water won't separate from smeed to avoid a lumpy mixture).
• Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked.
• Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work).
• Pour 1/4 cup dough and cook like a pancake, on one side only. Remove from fire when pores form on the surface on each cake. Place the pancakes on a smooth surfaced towel until they cool.
• Fill each pancake with the nut mixture (I place one spoonful of the mixture in the middle of the pancake).
• Fold by pressing edges together to make a semi-circle. Pinch the edges firmly to close. Brush each on both sides with warm butter.
• Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold.
• Remove from oven and dip in cold syrup (Thin Attar).
• Makes about 35 pieces. Enjoy!