BEEF KABOBS
Tasty, boldly flavored beef kabobs are seasoned with chili powder, garlic, and cumin.
Provided by Vered DeLeeuw
Categories Main Course
Time 21m
Number Of Ingredients 10
Steps:
- If using wooden skewers, soak them in water for 30 minutes. I prefer to use metal skewers.
- Place the beef cubes in a large bowl. Add the remaining ingredients and use your hands or a large spoon to mix well.
- Thread the seasoned beef cubes on the skewers and place them on a large rimmed broiler-safe baking sheet. You can line the baking sheet with foil for easier cleanup.
- Heat your broiler on high (450-500 degrees F).
- When the broiler is hot, broil the kabobs, directly under the heating element (4 inches below), until cooked to your liking. I broil them for 3 minutes on each side. Serve immediately.
Nutrition Facts : ServingSize 0.25 recipe, Calories 415 kcal, Carbohydrate 2 g, Protein 52 g, Fat 21 g, SaturatedFat 6 g, Sodium 430 mg, Fiber 1 g
CUMIN BEEF KEBABS
Categories Beef Broil Marinate Low Carb Low Fat Low Cal Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in bowl. Season generously with pepper. Cover and refrigerate overnight.
- Prepare barbecue (high heat) or preheat broiler. Thread beef onto 8 skewers, threading 2 tomatoes and 2 onion pieces onto each. Grill or broil until beef is tender, turning occasionally, about 6 minutes for medium rare.
CUMIN-SCENTED BEEF KEBABS
Provided by Gina Marie Miraglia Eriquez
Yield Makes 6 servings
Number Of Ingredients 9
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.
MOROCCAN BEEF KEBABS WITH CURRIED COUSCOUS, RAITA AND CHARMOULA VINAIGRETTE
Steps:
- For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
- Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.
- Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
- For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
- For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
- For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
- In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
- To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.
HONEY-CUMIN BEEF KEBABS
Make and share this Honey-Cumin Beef Kebabs recipe from Food.com.
Provided by papergoddess
Categories Meat
Time 3h5m
Yield 40 skewers
Number Of Ingredients 8
Steps:
- Slice meat into 1/4 thick strips.
- Combine all other ingredients.
- Pour over meat and marinate at least 3 hours in refrigerator.
- Skewer meat by threading onto long bamboo skewers that have been soaked in water for 20 minutes.
- Heat broiler; place skewers on broiler pan and broil 3-5 minutes, basting with marinade.
- Serve hot.
Nutrition Facts : Calories 64.9, Fat 4.4, SaturatedFat 1.1, Cholesterol 14.7, Sodium 41.8, Carbohydrate 1.4, Fiber 0.1, Sugar 1.3, Protein 4.9
HUNAN BEEF WITH CUMIN
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's "Revolutionary Chinese Cookbook," whose subject is the food of Sichuan's less celebrated eastern neighbor, Hunan province. Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
Provided by Anne Mendelson
Categories easy, quick, main course
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- In a bowl, mix the wine, salt, soy sauces, potato starch or flour and one tablespoon water. Cut the beef across the grain into thin slices and add to marinade.
- In a wok, heat peanut oil to about 275 degrees. Add beef and stir gently for two to three minutes, then remove from oil with a slotted spoon and drain well.
- Pour off all but 3 tablespoons of oil in wok. Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin and stir-fry briefly, until they are fragrant. Return beef to the wok and stir well, seasoning with salt to taste.
- When beef is sizzling and fragrant,add scallion greens and toss briefly. Remove from heat and stir in sesame oil.
Nutrition Facts : @context http, Calories 1080, UnsaturatedFat 84 grams, Carbohydrate 5 grams, Fat 112 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 23 grams, Sodium 476 milligrams, Sugar 1 gram, TransFat 1 gram
BEEF KEBAB WITH GARLIC SAUCE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, beef sirloin, garlic, coriander powder, cumin, paprika, distilled white vinegar, olive oil, bell peppers, red onion, garlic cloves, salt, vegetable oil, lemon
Provided by Claire Nolan
Categories Dinner
Yield 9 servings
Number Of Ingredients 14
Steps:
- In a re-sealable freezer bag, add beef, garlic, coriander, cumin, paprika, white vinegar, and olive oil. Seal the bag and distribute seasonings. Allow to marinate in the refrigerator for 24 hours.
- In a food processor, add garlic cloves and pulse until the garlic becomes finely minced.
- Add salt and pulse until well incorporated. Scrape down the sides of the bowl if you see the garlic building up on the sides.
- Turn on the food processor and keep it on. In a thin stream pour ½ cup (120 ml) of oil followed by ½ tsp of lemon juice. Keep alternating until you have used all of the oil and lemon juice. The garlic sauce should become light, fluffy and creamy.
- Store garlic sauce in an airtight container in the refrigerator for up to 1 week!
- Preheat the grill on high.
- To assemble the kebabs, spray skewers with non-stick cooking spray and alternate threading beef, onions and bell peppers onto the skewer.
- Cook 5-7 minutes on each side.
- Serve kebabs with garlic sauce, salad, rice, hummus, and pita bread.
- Enjoy!
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- Prepare barbecue (high heat) or preheat broiler. Thread beef onto 8 skewers, threading 2 tomatoes and 2 onion pieces onto each. Grill or broil until beef is tender, turning occasionally, about 6 minutes for medium rare.
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