SWEET-AND-SPICY BEEF KEBABS
Flavorful tri-tip soaks up a delicious sweet and spicy soy marinade, and is then grilled on skewers with nicely charred onion and scallion in this easy recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the soy sauce, vinegar, brown sugar, Sriracha and garlic in a large bowl. Add the beef and onion and toss to coat; cover and refrigerate 1 to 4 hours.
- Preheat a grill to medium high and brush the grates with vegetable oil. Thread the beef, onion and scallions onto eight 10-inch skewers and brush with more oil. Grill the kebabs, turning occasionally, until marked, about 7 minutes for medium rare.
SPICY MINCED BEEF KEBABS WITH HOT CHICKPEA PUREE
Great for a summer barbeque, make them a s fiery as you wish by adding more cayenne pepper. You will need metal skewers with wide flat blades to hold the meat in place on the grill. From Modern Moroccan by Ghillie Basan
Provided by lindseylcw
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Mix all of the first 8 ingredients together, knead well then place into food processor and process until smooth.
- Place into a dish, cover and leave to stand for 1 hour.
- Preheat the oven to 200C 400°F.
- In a food processor, process the chickpeas, olive oil, lemon, garlic, cumin, tahini and yoghurt, season and put into ovenproof dish, cover with foil and heat through for 20 mins in the oven.
- Divide the meat mix into 6 portions and mould each onto metal skewer so that the meat resembles a fat sausage, cook 4-5 mins each side.
- Pour melted butter over the hot chickpea puree and serve with salad and crusty bread.
Nutrition Facts : Calories 533.7, Fat 34.4, SaturatedFat 11.1, Cholesterol 79.5, Sodium 508.2, Carbohydrate 30.8, Fiber 8.7, Sugar 5.6, Protein 27.2
SPICY BEEF KEBABS
Steps:
- 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.
SPICY BEEF KEBABS
I got this recipe from the show good eats with alton brown. These are good for a quick dinner. I made these with flat iron steak. The marinade can be made with a wisk in a bowl.
Provided by ChrisM
Categories Steak
Time 3h12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 618.1, Fat 52.9, SaturatedFat 14, Cholesterol 114, Sodium 528.6, Carbohydrate 2, Fiber 0.7, Sugar 0.2, Protein 33
SWEET AND SPICY BEEF KEBAB
A really simple beef kebab, that tastes great done in the oven or on the BBQ. (makes enough for 2 people as a main meal, or 3 people as a light meal.)
Provided by lilmsbasketcase
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- combine all the marinade ingredients in a bowl and stir with a fork until combined.
- take the beef, and with the back of a large knife, tenderize untill it is about 1cm thick. then slice the beef into 5cm long strips.
- place the beef into a sandwich bag, and pour over the marinade. place the bag in the fridge and leave to marinade overnight (this step can be reduced down to 20 minutes if you dont have time, but it is better after marinating overnight.)
- approx 1 hour before cooking, place bamboo skewers in a shallow tray, and cover with one hour, to avoid burning during the cooking process.
- preheat your oven to 170c/fan 150c/gas 5 and slice the onion into thick wedges (aprox 12 wedges) and separate each wedge in half. (so you should end up with 24 chunks of onion).
- take the marinading beef out of the freezer and thread onto the soaked skewers, alternating with the chunks of onion.
- once all of the onion and beef has been used, brush the onion with the remaining marinade sauce and sprinkle with chili flakes. place the kebabs on a tray and bake in the oven for 20 minutes, turning half way through the cooking process.
- check that the beef is cooked by cutting into one of the strips. once the kebab is cooked, remove from the oven, and serve immediately.
INDIAN STYLE SHEEKH KABAB
This is a spicy and extremely flavorful recipe which will surely be a hit at any BBQ party.
Provided by Yakuta Rasheed
Categories World Cuisine Recipes Asian Indian
Time 2h25m
Yield 8
Number Of Ingredients 13
Steps:
- In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
- Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
- Preheat grill for high heat.
- Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 6.2 g, Cholesterol 75.9 mg, Fat 22.7 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 7.5 g, Sodium 665.4 mg, Sugar 1.7 g
SPICY CHICKEN KEBABS
These fresh, spicy kebabs don't just taste great - the whole family will enjoy making them
Provided by Antony Worrall Thompson
Categories Buffet, Lunch, Side dish, Supper
Time 45m
Yield Makes 20
Number Of Ingredients 11
Steps:
- Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
- Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.
Nutrition Facts : Calories 103 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.23 milligram of sodium
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