Thai Tuna And Pearl Onion Shish Kebabs Food

SEEKH KEBABS

Steps:

• Add the onions, chiles, and cilantro to a food processor and pulse until evenly and finely chopped, scrapping down the sides of the processor with a rubber spatula as needed. Transfer the mixture to a piece of folded over cheesecloth and add the garlic and ginger. Gather up the ends of the cheesecloth and squeeze every bit of liquid from the mixture. (A lot should come out.) This step is imperative to making a good kebab and makes it easier to skewer the meat mixture.
• Combine the meat, garam masala, chili powder, kabab chini (if using), cashew butter (if using) and squeezed onion mixture in a large bowl. Knead until thoroughly combined, cover and refrigerate for at least 2 hours and up to 8 hours.
• Preheat a grill to medium-high.
• Meanwhile, add 2 teaspoons salt to the meat mixture and knead to incorporate. (Do this just before you are ready to make the skewers.)
• Skewering is the only slightly tricky part of this recipe. With moist hands, form the meat into about sixteen 2-inch-wide balls. If the mixture is too moist to hold together, knead in some breadcrumbs. On a large work surface, roll each ball into a cylinder about 1-inch thick and 3 to 4 inches long. Thread the cylinders onto metal skewers. Depending on the size of your skewers, you can thread 3 to 4 cylinders on a single skewer. Don't worry too much about keeping a perfect cylindrical shape.
• When the grill is hot, lightly oil the grates. Lay the skewers on the grates, close the lid and cook until grill marks form on the bottom of the kebabs, 3 to 4 minutes. Flip the kebabs, close the lid and cook until the meat is cooked through, 3 to 4 minutes more. The whole process should take no more than 6 to 8 minutes. If there are significant flare ups, move the kebabs to another part of the grill and continue cooking.
• Slide the kebabs off the skewers onto a platter. Garnish with cilantro leaves and lightly drizzle with Cilantro-Yogurt Chutney. Serve with lime wedges, the remaining chutney for dipping and Pickled Red Pearl Onions (if using).
• Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should have the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and adjust the salt and/or lime, if needed.
• Combine the vinegar, sugar, 2 teaspoons salt and 1/2 cup water in a small saucepan over medium-high heat and simmer until the sugar and salt are dissolved, about 2 minutes. Remove from the heat, add the onions and let come to room temperature. Transfer to a jar and refrigerate, covered, for 4 days. The pickles will keep in the refrierator for up to 1 month.

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.

TEMPEH SHISH KEBABS

Steps:

• Place all your veggies& Tempeh in a large bowl and pour in the BBQ sauce.
• Mix gently so the sauce covers all the veggies& tempeh.
• Refrigerate at least 2 hours or leave overnight.
• Alternate the veggies and Tempeh on skewers (You can make 4 large kebobs or 8 smaller ones) BBQ over mebium heat, turn& baste frequently with the BBq sauce that you marinated the veggies etc inches.
• They are done when the peppers& onions are nicely browned Apprx 15 minutes.

CLASSIC BEEF SHISH KEBABS

Steps:

• Combine 2 teaspoons oil, rosemary, and garlic in a large zip-top bag. Add beef; seal and marinate in refrigerator 1 hour, turning occasionally.
• Remove beef from bag; discard marinade. Thread beef evenly onto 6 wooden skewers; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
• Combine remaining 1 teaspoon oil and juice in a large bowl. Add tomatoes, onion, bell pepper, and mushrooms, tossing to coat.
• Thread each vegetable separately onto skewers; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
• Place beef and vegetable kebabs on the barbecue coated with cooking spray. Grill onion and pepper kebabs 10 minutes. Grill beef kebabs 9 minutes or until desired degree of doneness. Grill tomato and mushroom kebabs 7 minutes.

TUNA KEBABS WITH GINGER-CHILE MARINADE

Steps:

• Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.

ARMENIAN SHISH KEBABS

Steps:

• Cut meat into stew-size cubes.
• Combine remaining ingredients for the marinade and pour over lamb in ziplock bag or non-metal pan, covered.
• Marinate for 5 hours, turning every so often.
• Skewer and grill over medium coals or gas grill until done, approximately 20 minutes, basting frequently with remaining marinade.
• Note: Lamb should not be cooked well-done, and should be cooked uncovered. Meat should still be somewhat pink and juicy inside. I've been told thermometer should read 150 dg. for medium-rare and 160 for medium.

PEPPERY BEEF KEBABS WITH BRAISED PEARL ONIONS

Steps:

• Blanch onions in a large pot of boiling water 1 minute and drain, then cool under cold running water. Trim root ends and peel. Cook onions in butter in a 10-inch heavy skillet over moderate heat, stirring, 3 minutes (onions will not brown). Add salt and regular-grind pepper to taste and enough water to just cover onions and boil, partially covered, stirring occasionally, until onions are tender but not falling apart, about 15 minutes. Transfer onions to a bowl with a slotted spoon and if necessary boil juices until reduced to about 1/4 cup. Toss onions with juices.
• Combine coarsely ground pepper, chopped rosemary, garlic, and salt, then rub into both sides of steak. Cut meat into 3/4-inch cubes.
• Put 1 onion, then 1 steak cube (thread through unpeppered sides) on each rosemary branch or skewer to make 60 kebabs.
• Preheat broiler.
• Arrange some of kebabs in a row, a peppered side facing up, along 1 long side of oiled rack of a broiler pan so that leaf ends of rosemary branches and blunt ends of skewers point toward middle of pan. Cover exposed skewer or branch ends with a sheet of foil (don't cover beef or onions). Arrange another row of kebabs over foil, covering exposed ends in same manner. Continue adding rows of kebabs and layers of foil until pan is full, making sure exposed ends of last row of branches or skewers are covered with foil. (To broil kebabs in batches, keep remaining kebabs on a tray, covered with plastic wrap and chilled.)
• Broil kebabs 2 inches from heat until beef is seared on 1 side but still medium-rare, 2 to 3 minutes. Serve immediately.

SPICY LAMB SHISH KEBABS WITH GREEK PITA BREAD

Steps:

• In a large bowl, whisk the yogurt with the paprika, cumin, allspice, garlic and the 1 tablespoon of olive oil. Season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper.
• Add the lamb and stir until evenly coated.
• Let stand at room temperature for 1 hour or refrigerate for up to 3 hours.
• Light a grill or preheat a grill pan. Thread the lamb and zucchini onto 12 long metal skewers and brush with oil.
• Season lightly with salt and pepper.
• Grill the kebabs over moderately high heat, turning, until the lamb is browned outside and medium-rare inside, 6 minutes.
• Serve the lamb kebabs with Warm Greek pita bread.

THAI TUNA AND TOMATO PIZZA

Steps:

• Preheat oven to 425°F (or 400°F for dark or nonstick pan). Lightly grease a cookie sheet.
• Unroll dough onto cookie sheet and spread to desired size and thickness.
• Brush crust with olive oil mixed with chili flavored oil from tuna.
• Spread tuna evenly over crust. Distribute tomatoes and sprinkle basil over all.
• Spread shredded cheese over top.
• Bake 13-17 minutes or until cheese is melted and crust is deep golden brown.

GRILLED CURRIED LAMB SHISH KEBABS

Steps:

• Make this recipe one to two days in advance to knock your guests out with ecstasy. If you are short on time, at least prepare it in the AM and grill it in the PM-but no less time than that, as the spices won't get into the meat and veggies.
• You can mix up all the spices and the ginger and garlic in one batch (because they are the same for the veggies and the meats) and then put red wine in the lamb Zip-lock bag and the white wine in the veggie one.
• Marinate the lamb chunks, the spices, and the wine and oil (listed under Meat Preparation) in one large Zip-lock freezer bag. Keep refrigerated for one to two days, turning the bag each time you open the refrigerator to distribute the marinade. If the marinade is not sufficient to coat all the pieces luxuriously (if lamb leg is too big), then double the marinade quantities.
• In the same way, marinate the veggies in the spices and wine and oil (listed under Vegetable Preparation) in a large freezer bad and turn every time you open the refrigerator door.
• When you are ready to grill, use wooden skewers and alternately skewer meat chunk, veggie chunk, meat chunk, veggie chunk, etc., leaving at least an inch at the bottom and the top of the skewer.
• Grill, turning occasionally, until you see some charring on the edges of the onions and the meat looks cooked through.
• Enjoy with rice and a salad for a terrific and simple summer meal.