Cumin Beef Kebabs Recipes

CUMIN-SCENTED BEEF KEBABS

Steps:

• Stir together oil, oregano, garlic, spices, and 1 teaspoon salt in a bowl, then toss with beef. Marinate, chilled, at least 2 hours.
• Prepare grill for direct-heat cooking over medium-hot charcoal (high heat for gas); see Grilling Procedure . Thread about 4 pieces of beef onto each skewer, leaving small spaces between pieces, then transfer to a tray.
• Oil grill rack, then grill beef, covered only if using a gas grill, turning, until browned but still pink inside, 4 to 5 minutes.

SPICY CUMIN KEBABS

Steps:

• You will need a charcoal or gas grill, 12 to 15 small bamboo or metal skewers, and a spice grinder or mortar and pestle.
• Preheat grill. If using bamboo skewers, soak in water for 30 minutes. Remove excess fat from the meat. Cut lamb into small chunks, 1/2-inch across or less. Thread them onto skewers, without packing them too tightly together.
• Grind or pound together the cumin, cayenne, and black pepper to a blended powder. Using your hands, rub spice mixture onto the skewered meat. Grill lamb for 5 to 8 minutes over hot coals. Halfway through the cooking, sprinkle the kebabs with a little salt.

CUMIN & ONION MARINATED BEEF

Steps:

• Cut the steak into 6 or 7 chunks. In a small bowl, mix together the Worcestershire, garlic, lime juice, vinegar, spices, onion and olive oil. Season meat well on both sides, then place in a flat non-metallic dish or baking tray. Cover with the marinade and chill for up to 1 day. Bring to room temperature 1 hr before grilling.
• Heat an outdoor grill or griddle pan until very hot. Pat the meat dry and drizzle with a little more oil, then season. Thread 2 thin metal skewers through 2 of the steaks and repeat with the others. Grill for 3-4 mins on one side, then turn over and repeat. Let the beef skewers rest under foil for 10 mins, then slice and serve with the sauces (see 'goes well with', right).

SPICED GROUND MEAT SKEWERS

Steps:

• In a large mixing bowl, combine the meat, onion, garlic, cilantro, cumin, sumac, salt, Urfa pepper, black pepper, and cinnamon, if using.
• With your hands, thoroughly knead and massage the meat to incorporate the ingredients, about 4 minutes. Breaking down the meat will create a sticky, cohesive mixture that results in a pleasing springy texture. You can also combine everything in an electric mixer with the paddle attachment, in which case it will take only about 2 minutes. Chill the mixture for at least 2 hours or up to overnight.
• Wet your hands with cold water, then divide meat into 6 equal portions and mold each around a metal or soaked bamboo skewer (see Tip). Transfer skewers to a large plate or baking sheet. You can grill them right away at this point, or cover and refrigerate them while preparing the grill (up to 4 hours).
• Heat the grill to high. When the grill is hot, lightly brush the grates with oil, and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 5 to 10 minutes. Transfer to a platter and let rest for a few minutes. Garnish with more herbs, sumac and flaky sea salt, and serve.

CUMIN CORIANDER BEEF PATTIES (KEBABS)

Steps:

• In a large bowl, mix the meat, ginger (optional), onion, cumin, coriander, cayenne, salt, yogurt and vinegar. Mix well with your hands, mashing and kneading to blend the flavors and get a smooth texture.
• Mix in the coriander leaves or mint leaves.
• With wet hands shape and firmly press the meat into eight ovals or rounds 3/4-inch thick.
• You can then grill the patties on a lightly oiled rack under medium heat, turning after 5 minute and continuing to cook until done. You can also broil them 5 to 7 inches from heating element turning them occasionally and cooking for about 8 minute or pan fry them 3 to 4 minutes on each side.