MOM'S BEEF SHISH KABOBS
My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.
Provided by Mike Hearne
Categories World Cuisine Recipes Asian
Time 16h45m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
- Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
- Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
- Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g
MTSVADI (PORK SHASHLIK)
Classic Georgian recipe of juicy Pork Shashlik or Mtsvadi. Easy, simple and never disappoints.
Provided by Iryna
Categories Main Course
Time 2h35m
Number Of Ingredients 17
Steps:
- In a large bowl combine pork, onion, salt and pepper. Cover the bowl with a plastic wrap or lid and marinate for 2 hours or overnight*. (See the note 2)
- If you use the wood skewers, make sure to soak them in water for a minimum of 30 minutes before grilling. This will keep them from burning up on the grill.
- Thread the meat, sliced zucchini and tomatoes onto the skewers.
- Preheat the grill to a medium high heat.
- Grill for 15-20 minutes turning from time to time, until Shashlik is brown on the sides and cooked through. (After 15 minutes, remove one piece of Shashlik from the skewer and slice in half. If it's no longer pink in the centre, Shashlik is ready.)
- In a blender or food processor combine all ingredients for the sauce and process until creamy. Serve immediately with Shashlik.
Nutrition Facts : Calories 488 kcal, Carbohydrate 18.6 g, Protein 30.7 g, Fat 33.4 g, SaturatedFat 10.5 g, Cholesterol 102 mg, Sodium 687 mg, Fiber 6.4 g, Sugar 8.7 g, ServingSize 1 serving
BEEF SHISH KEBAB (BASTURMA MTSVADI)
My most vivid memories of Moscow come from walking down the Arbot and (at certain times) seeing the kiosks set up in the pedestrian walkways. The most delicious smells emanating from each kiosk would make you start drooling! Some kiosks would be making Pampushki (the Ukrainian Doughnuts), others would be making Chebureki (the Crimean Lamb Pie), and others would be making Shashlik (the beef or lamb shish kebab). The following recipe comes from Georgia and is their version of Shashlik. Unlike the Armenians or Turks, Georgians make their Shashlik with beef. The Georgian chef uses sparkling water rather than wine or vinegar to marinate the meat in. They report that using wine or vinegar actually toughens the meat rather than tenderizing it. I prefer the pomegranate juice, if I can get it.
Provided by Witch Doctor
Categories Steak
Time 9h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large glass bowl, combine the wine, garlic, grated onion, peppercorns, ans salt, then add the meat and toss to coat well. Refrigerate, covered, for 6 to 8 hours, turning the meat occasionally. Bring to room temperature before grilling.
- Prepare a charcoal grill for grilling. Coals must be coated with white ash before starting the grilling of the meat. Or preheat the broiler.
- Toss the onion and pepper wedges in a bowl with the oil.
- Remove the meat from the marinade and string it on long metal skewers, alternating meat cubes with onion and pepper wedges and pushing everything closely together.
- Grill (or broil) the skewers 4 inches above the coals, turning frequently and sprinkling with the marinade every 3 minutes. Cook 9 to 10 minutes for medium rare, 12 to 13 minutes for medium.
- To Serve:.
- Line two serving platters with the radicchio leaves or the red kale. Cut into the tomatoes as though you were going to cut them into quarters, but leave them intact at the stems. Place one tomato in the middle of each platter. Scatter lemon wedges and scallions on the platters. Stick the sharp end of each skewer into a zucchini slice. Place three skewers on each platter and bring the open ends together to form a tripod. Wrap the ends with a napkin to hold them together. Serve at once.
Nutrition Facts : Calories 566.3, Fat 37.9, SaturatedFat 12.7, Cholesterol 126.6, Sodium 114.2, Carbohydrate 16.5, Fiber 4.8, Sugar 5.7, Protein 38.8
ARMENIAN SHISH KEBAB - DAVIDIAN STYLE
No words to describe the wonderful taste of this kebab. Best when cooked out on real charcoal. Skewer vegetables separately since all cook at different times.
Provided by manushag
Categories Lamb/Sheep
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Marinate lamb for 24 hours in first group of ingredients, in covered container or zip lock bag in refrigerator.
- Remove meat from marinade and skewer.
- Place whole plum tomatoes together on one skewer, lengthwise.
- Skewer green peppers together on one skewer, lengthwise.
- Cook peppers and tomatoes over hot coals until browned, turning frequently. Remove from skewers into serving platter and cover to keep warm.
- Cook meat over hot coals until browned, turning frequently, until crispy brown on the outside and medium rare on the inside. Remove from skewers to same platter as veggies.
- Serve with Rice Pilaf and enjoy!
Nutrition Facts : Calories 54.4, Fat 0.5, SaturatedFat 0.1, Sodium 157.7, Carbohydrate 11.1, Fiber 3.5, Sugar 6.3, Protein 2.1
SHISH KEBAB SAUTE
This recipe is from Elegant Meals with Inexpensive Meats from Ortho Books. This recipe takes the colorful elements of shish kebabs and combines them as a quick cooking saute to serve with rice or a pilaf. The marinade may be refrigerated and reused. Times do not include marinade time.
Provided by marisk
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Trim fat and cut steak across the grain into bite-size strips about 1/4 inch thick and 1/4 to 1 inch wide (bite size pieces like in chop steak).
- Place in marinade in a shallow bowl, cover and chill 2-3 hours or longer.
- Drain meat well on paper towels, reserving marinade for later use.
- Cook onion in 2 tablespoons of the butter in large frying pan over medium heat until it is lightly browned.
- Add green pepper, cook stirring until limp and bright green. Remove and reserve the vegetables.
- Brown mushrooms in 2 tablespoons more butter in the same pan; add to the green pepper mixture.
- In remaining butter, cook steak strips quickly, about a third at a time.
- Return all the steak and vegetables to the pan with tomato wedges and 2 tablespoons of the reserved marinade.
- Cook, stirring lightly, just until mixture is heated through.
- Salt to taste.
Nutrition Facts : Calories 433.8, Fat 28.5, SaturatedFat 12.3, Cholesterol 117.7, Sodium 176.6, Carbohydrate 6.1, Fiber 1.2, Sugar 2.8, Protein 34.3
BASTURMA (RUSSIAN MARINATED SKEWERED BEEF)
Somebody already posted a recipe for basturma, but this one's a lot different. Cook time includes time to marinate.
Provided by littleturtle
Categories Steak
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine the onion, basil, salt, pepper and vinegar.
- Add the meat and toss it in the marinade to coat it thoroughly, then marinate at room temperature for 5-6 hours, tossing again every hour or so to keep the cubes moist.
- Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
- Remove the meat from the marinade and string them on 4 long skewers, pressing them firmly together.
- Broil 4" from the source of the heat, turning the skewers occasionally, until the meat is done to your taste (For rare allow about 10 minutes. Well done will take about 15).
- Slide the meat off onto individual plates and garnish with scallions, lemon, and coriander or parsley.
Nutrition Facts : Calories 677.1, Fat 54, SaturatedFat 21.4, Cholesterol 159.3, Sodium 436.5, Carbohydrate 5.7, Fiber 2.1, Sugar 1, Protein 41.5
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