Beverlys Favorite Beef Kebabs Food

SWEET-AND-SPICY BEEF KEBABS

Steps:

• Combine the soy sauce, vinegar, brown sugar, Sriracha and garlic in a large bowl. Add the beef and onion and toss to coat; cover and refrigerate 1 to 4 hours.
• Preheat a grill to medium high and brush the grates with vegetable oil. Thread the beef, onion and scallions onto eight 10-inch skewers and brush with more oil. Grill the kebabs, turning occasionally, until marked, about 7 minutes for medium rare.

HOMEMADE DONER KEBAB

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• In a large bowl, combine the ground lamb, egg, garlic, ground cumin, ground coriander, smoked paprika, dried oregano, salt, and black pepper.
• Place the mixture into an oiled 9 x 5-inch loaf pan and cook in the oven for approximately 30 minutes or until the top is a light golden brown.
• You can slice the loaf immediately if you like but, for best results, cool completely, wrap in aluminum foil, and refrigerate until firm.
• To reheat, add a little olive oil to a large skillet, slice the loaf very thinly and crisp up the slices in the hot pan for a few minutes.
• Assemble the sandwiches with pita, warmed and toasted through. Spread on some tzatziki or tahini sauce, add lettuce, tomato, cucumber, onion, and top with more sauce.
• Serve and enjoy.

TURKISH STYLE BEEF KOFTE KEBAB

Steps:

• Grate onion on a box grater or in a food processor. Press through a strainer and squeeze with your hands to get out as much liquid as possible.
• Put squeezed onion pulp in a bowl with beef, garlic, salt, pepper, parsley, and your choice of spice mix.
• Using your hands, mix all ingredients together well, squeezing mixture to help break beef into smaller pieces.
• Prepare a charcoal grill. Alternatively, and a little later, heat a griddle or large pan over medium high heat. If cooking in a pan or on a griddle, add a small amount of olive oil before cooking kebabs.
• There are two options for forming the beef. If you have wide metal skewers, squeeze about 1/5th of the mixture onto each skewer, using your hands, and flattening as you go. Sometimes this method doesn't work, and the meat just won't stick to the skewer. If this is the case, or you don't have wide metal skewers, form the meat into oval shapes that are about 3 inches long by 1 ½ inches wide. These will grill up just fine. Grill over medium-high heat, getting nice grill marks, for 3-4 minutes per side.
• Grill up some tomato, onion, and peppers while cooking the meat. They will add a nice aroma.
• Serve everything up on a platter and sprinkle with chopped parsley and Aleppo pepper.

BEVERLY'S FAVORITE BEEF KEBABS

Steps:

• Make the marinade:.
• Pour the oil into a 2-cup measure. Add the soy sauce. Squeeze the lemon juice through a small strainer (to catch the seeds) into the measuring cup. Add the Worcestershire sauce, mustard and black pepper. Whisk to blend well. Peel and coarsely chop the garlic; stir it into the oil mixture.
• Place the beef cubes in a 1-gallon freezer-weight, zipper-top plastic bag. Whisk the marinade again to recombine. Pour the marinade into the bag with the beef. Seal the bag and gently shake to coat the meat with marinade. Place the bag flat in the refrigerator to marinate 8 to 24 hours. Turn the bag over once halfway through, or more often if possible.
• Place about four cubes on each skewer (depending on the size of the cubes), leaving a little space between the cubes for even cooking. Place the kebabs on a plate or tray. Discard the marinade. (The prepared kebabs may be refrigerated, covered, up to 6 hours).
• Turn on a gas grill to medium-high. Grill the kebabs, turning frequently, to desired doneness. Cooking times will vary depending on the size of the meat cubes and the grill. (In our testing, we found 7 to 8 minutes produced medium-rare meat for 1 1/4-inch to 1 1/2-inch cubes). Serve at once.
• Note: If using bamboo skewers, soak them in water for at least 30 minutes before assembling the kebabs, so the skewers don't scorch on the grill. The number of skewers you will need depends on the size of your meat cubes. Cubes typically weigh about 1 ounce each, and we serve four cubes of meat per person for average appetites.
• Start to finish: 15 minutes preparation, plus 8 to 24 hours unattended marinating time and 7 to 8 minutes grilling time.

BEEF MINCE KEBABS

Steps:

• Mix the beef, cumin, paprika, salt and plenty of freshly ground black pepper together in a bowl. Divide the mince mixture into 8 portions and press each portion firmly onto flat skewers, each one around 10-12cm/4-4½in long.
• Place a non-stick griddle pan over a high heat and brush with a little oil. Cook the kebabs for about 10 minutes, turning 3-4 times, or until well browned on the outside and thoroughly cooked on the inside - there should be no pink remaining.
• Add the onion wedges to the griddle for the last 5 minutes of the cooking time and griddle until lightly charred, turning occasionally.
• To make the dip, mix the yogurt with the preserved lemon and garlic. Spoon into a serving dish, drizzle with olive oil and sprinkle with a little paprika.
• Put the onions onto a serving plate and top with the kebabs, scatter with fresh mint and sprinkle with a little more paprika. Serve with the dip.

GRILLED BEEF KOFTA KEBABS

Steps:

• Mix the ground beef with the spices, herb and egg.
• Let the mix stand covered to marinade and develop a stronger more robust flavor.(optional)
• Shape little 3 inch long cigar shaped rolls with the meat, and skewer them with a wooden skewer.
• Grill the kebabs over a BBQ or Fire until golden brown and cooked all the way through, about 10 minutes.
• Serve the skewers with tzatziki, fresh parsley and cucmbers

SWEET AND SPICY BEEF KEBAB

Steps:

• combine all the marinade ingredients in a bowl and stir with a fork until combined.
• take the beef, and with the back of a large knife, tenderize untill it is about 1cm thick. then slice the beef into 5cm long strips.
• place the beef into a sandwich bag, and pour over the marinade. place the bag in the fridge and leave to marinade overnight (this step can be reduced down to 20 minutes if you dont have time, but it is better after marinating overnight.)
• approx 1 hour before cooking, place bamboo skewers in a shallow tray, and cover with one hour, to avoid burning during the cooking process.
• preheat your oven to 170c/fan 150c/gas 5 and slice the onion into thick wedges (aprox 12 wedges) and separate each wedge in half. (so you should end up with 24 chunks of onion).
• take the marinading beef out of the freezer and thread onto the soaked skewers, alternating with the chunks of onion.
• once all of the onion and beef has been used, brush the onion with the remaining marinade sauce and sprinkle with chili flakes. place the kebabs on a tray and bake in the oven for 20 minutes, turning half way through the cooking process.
• check that the beef is cooked by cutting into one of the strips. once the kebab is cooked, remove from the oven, and serve immediately.