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Friday, July 22, 2011

Beef Kabobs

This recipe hark ens back to the ancient Ottoman Empire. Traditionally this recipe originated with Turkish mercenaries grilling chunks of meat on their swords in the field.  This is so good for a family barbeque!!
Anguillan Beef & Chicken Kabobs
1 ½ - 2 lbs beef sirloin steaks
3 garlic cloves, minced
2 tsp. smoked paprika
½ tsp. ground turmeric
1 tsp. ground cumin
1 tsp. kosher salt
½  tsp. fresh ground black pepper
1/3 c red wine vinegar
½  c olive oil
Cut the beef into 1 ½ inch cubes and place into a mixing bowl or large plastic sealable bag. Place the garlic, spices, and wine vinegar into a food processor. Blend and while still blending, drizzle in olive oil, mix well. Pour marinade mixture over beef and mix well, marinate in fridge for 2 - 4 hours.   Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about ½ inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium).  Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

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