Bani Marine Street Beef Kebabs Recipes

MIDDLE EASTERN BEEF KABOBS

Steps:

• Once your meat and veggies have been prepped let the skewering fun begin! Thread a piece of green pepper onto the skewer. Follow it with a cube of beef, then one half of a preserved lemon, a couple of pieces of red onion, another piece of beef, a piece of red pepper and cap it with a mushroom. Repeat the process with the rest of the skewers. Set all of the kabobs into a roasting pan in one layer and set aside.
• Place the remaining ingredients in a medium sized bowl and whisk until well incorporated. Pour the mixture over the kabobs and refrigerate 1 hour.
• Preheat an outdoor charcoal or gas grill to high heat. Place the kabobs on the grill and cook 3 minutes per side. Remove and serve immediately or let cool, pack 'em up and take them on a picnic.
• Serve with Cucumber-Yogurt Sauce.
• Combine all ingredients in a food processor and pulse several times to make a chunky sauce.

COFFEE AND BLACK PEPPER BEEF KEBABS

Steps:

• In a medium bowl combine shallots, oil, vinegar, molasses,pepper, coffee and mustard. Put meat in shallow dish, pour marinade over meat and cover. Allow to marinate for 2 to 8 hours.
• Soak eight 10 inch bamboo skewers in water, heat grill.
• When ready to cook, alternate beef and vegetables on skewers, brush with marinade and grill for 3 minutes. Turn kebabs and brush with marinade - grill another 3 minutes. Continue until beef is cooked to your liking.

BANI MARINE STREET BEEF KEBABS

Steps:

• 1. Cut the beef into 1/2-inch cubes. Com- bine the onion, parsley, paprika, 1 teaspoon salt, 1/2 teaspoon cumin, the white pepper, and oil in a large baking dish. Add the beef and toss thoroughly to coat. Cover and let marinate, in the refrigerator at least 2 hours but preferably 8.2. Preheat the grill to high.3. Thread the beef onto the skewers. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning once with tongs, until the meat is cooked to taste, 3 to 4 minutes per side for medium (6 to 8 minutes in all Moroccans tend to eat their beef well-done).4. To serve, place 1 tablespoon each salt and cumin, in tiny separate bowls and place on the table side by side, along with bowls of the shallot relish and harissa. Slide the meat off the skewers onto plates. Let each person season his or her portion to taste with the salt and cumin, then spoon the relish and harissa on top. Serve the bread, in chunks, to soak up the juices.Serves 4

BEEF KEBABS WITH REMOULADE SAUCE

Steps:

• Cube the meat, discarding any fat.
• Crush, peel and mash the garlic. Combine garlic, oil and pepper.
• Peel and cut the onion into 5cm cubes.
• Deseed and dice the green pepper into 5cm pieces.
• Thread meat, onion, green pepper and mushroom on to soaked bamboo skewers. Brush each kebab with oil mixture then leave to marinate for 30 minutes.
• Barbecue on a preheated barbecue until beef is medium rare or as preferred. Serve immediately with Remoulade Sauce.
• REMOULADE SAUCE: Beat egg yolks until pale then start beating in the oil drop by drop. As the mixture thickens the oil can be added in a thin stream, but do not add too quickly or mixture will curdle.
• Stir in the lemon juice, capers, gherkins, mustard, tarragon and parsley.
• Season with salt and pepper to taste.

RUSSIAN BEEF KEBABS / SHASHLIK

Steps:

• 1. Trim any sinew and excess fat off the beef, then cut the meat into 1 1/2-inch cubes. Combine the ingredients for the marinade in a large nonreactive baking dish. Add the meat and toss thoroughly to coat. Cover and let marinate, in the refrigerator, at least 4 hours, but preferably 8, stirring once or twice.2. Preheat the grill to high.3. Remove the beef from the marinade and thread onto the skewers, alternating with pieces of onion and bell pepper. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning with tongs, until the meat is cooked to taste, 2 to 3 minutes per side, (8 to 12 minutes in all), for medium-rare. Baste the beef with any excess marinade as it cooks, but stop basting the last 5 minutes. Serve immediately.Serves 4 to 6