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Cumin Beef Kebabs

Cumin Beef Kebabs


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Ingredients

  • 1 pound lean beef (top sirloin or tri-tip), well trimmed, cut into 1-inch pieces
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup fresh lemon juice
  • 1 tablespoon ground cumin
  • 1 small onion, cut into 16 small pieces

Recipe Preparation

  • 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.

Nutritional Content

One serving contains the following: Calories (kcal) 200 Fat (g) 7 Sodium (mg) 663 Cholesterol (mg) 76Reviews Section

Cumin-Spiced Beef Kebabs

Mediterranean flavors of cumin, lemon, and paprika create a flavorful marinade for lean, tender tri-tip.

Servings : 4 - Prep Time : 15 minutes - Total Time : 30 minutes

INGREDIENTS

  • 1 pound tri-tip, cut into 1-inch pieces
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 2 lemons, juiced
  • 8 skewers (if using wood, soak in water for 20 minutes before using)
  • 2 red peppers, cut into 1-inch pieces

PREPARATION

In a resealable bag, combine the beef, soy sauce, cumin, paprika, and lemon juice. Seal the bag and place in fridge. Let meat marinate overnight.

Put your oven rack on the highest shelf in your oven. Turn on the broiler.

Take a skewer and thread on one piece of beef and one red pepper piece. Complete until the skewer is fully threaded with beef and pepper. Repeat for the remaining skewers. Place the skewers on a broiling pan and place the pan in the oven. Let broil for 3 minutes. Remove from oven, flip the skewers, and cook an additional three minutes.


Good Food for a Crowd (Recipe: Cumin & Oregano Beef Kebabs)

S ummer eating calls for food that gives maximum flavour for minimal effort. These Cumin and oregano scented beef kebabs deliver just that.

They are one of my go-to grilling suppers and make an excellent menu option for entertaining friends on warm evening.

At a recent backyard barbecue, these recipes stole the spotlight: tender sirloin kebabs that had been marinated in garlic, cumin and loads of fresh oregano.

I served my kebabs with a little grilled zucchini, steamed corn and fluffy rice.

The kebabs are also delicious sandwiched between grilled pita bread that had been bathed in a pungent garlic-infused olive oil. Dress this with fresh tomatoes and creamy Tzatziki. I could eat this way all month long!

An assortment of fresh summer salads make the perfect accompaniments to your simple grilling party. Try Grilled Corn & Avocado Salad with Lime & Basil, Classic Greek Salad, or just a mound of marinated tomatoes with shredded basil and a crumbling of feta.

Fresh flavours, little fuss, eating with your hands – that’s what summer dining is all about. I hope you give these recipes a try. And if you’re more into chicken then beef, try these Grilled Peach and Chicken Kebabs.


Beef Kebabs

These kebabs are absolutely delicious – juicy beef, crunchy nuts, oozing cheese and fresh herbs all encased in a crispy tortilla!

Ingredients

  • 400 g minced beef
  • 1 tsp ground cumin
  • sea salt & pepper (freshly ground)
  • 2 tbsp olive oil (plus extra for brushing)
  • 4 tbsp natural yogurt
  • 4 flour tortillas
  • 50 g walnuts (chopped)
  • 125 g mozzarella (drained & sliced)
  • 1 handful fresh mint (roughly chopped)
  • 1 handful fresh flat leaf parsley
  • 4 spring onions (finely sliced)
  • 1 lemon (zest only) To serve
  • lemon wedges
  • summer salad

Instructions

  • Step 1 Preheat the grill to high. In a large bowl mix the minced beef with the cumin and a generous pinch of salt and pepper. Divide the mince into 8 sausage shapes and brush with olive oil.
  • Step 2 Place the kebabs under the grill and cook for 3-4 minutes on each side until golden and tender.
  • Step 3 Meanwhile place a tablespoon of natural yogurt onto each of the tortillas and spread with the back of a spoon. Then add equal quantities of the walnuts, mozzarella, mint, parsley, spring onions, lemon zest and a good sprinkling of pepper.
  • Step 4 Place two kebabs on top of the tortillas and roll up tightly, tucking in the edges. In a large frying pan heat the oil and add the kebabs frying 1 minute on each side until golden brown and crispy.
  • Step 5 To serve, cut the kebabs in half and serve with a summer salad and a wedge of lemon, enjoy!

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Method

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.


Turkish Minced-Meat Kebabs

Turkish Adana kebabs are minced-meat kebabs (typically lamb) seasoned with enough finely chopped fresh sweet peppers and pepper flakes that the meat is tinted a deeper shade of red. Formed into thick, undulating ribbon-like shapes onto large, sword-like skewers and cooked over a live fire, the fatty meat takes on a light charring. We loved the Adana kebabs at Yirmibir Ocakbaşı restaurant in Istanbul, Turkey, but re-creating them was no easy task. To mimic the coarse, hand-minced texture of the meat, we learned we needed to grind our own using a food processor, processing half until of it until finely chopped and half until roughly chopped, then combining the two batches. And to get the right degree of succulence and richness, we borrowed the restaurant’s technique of incorporating ghee (a type of clarified butter used in Indian cooking) into the meat mix (salted butter works, too). This may sound extravagant, but the added fat greatly improved both the flavor and texture of the kebabs. For seasoning the meat, we use the food processor to grind tomato paste, red bell pepper, sweet paprika and Aleppo pepper (or red pepper flakes) to approximate the intensity of flavor and color of Turkish kapya peppers and pepper flakes. You can use either lamb (boneless leg) or beef (boneless short ribs) to make these kebabs. If grinding your own meat isn’t an option, store-bought ground meat will work (see the directions below), though the kebabs will cook up a little tougher and finer in texture. Flat metal skewers work better here than slender square or round ones because they give the meat, which is soft and quite sticky, a better surface to grip on to. But even so, the kebabs are quite delicate, so handle them carefully until cooked. Moistening your hands with water when forming the meat mixture on the skewers helps prevent sticking and a wide metal spatula is useful for transferring the kebabs to the grill and flipping them on the grate. For accompanying the kebabs, we make cumin salt and a yogurt sauce, and also offer lavash, sliced tomato and sliced onion alongside.


The Beef Chronicles: Cumin-Scented Kebabs & Best Broccoli Slaw

For a year now, I’ve been getting the wrong magazine subscription . Wowed by her Christmas cookie issues, I thought I wanted to receive Martha Stewart Living, but my husband knew better and ordered Gourmet as well, both Christmas gifts. For a while they competed for space in my mailbox and for attention on my coffee table, but it wasn’t long before I was completely seduced by the recipes and articles in Gourmet, and read each issue cover to cover before glancing at MSL. It didn’t help that MSL seemed to have less and less food articles and focused more and more on fashion. Sorry, but I just don’t want to read eight pages of summer jacket requirements–I don’t care that much about their versatility or how a good jacket is ‘the ultimate team player’. (April-󈧍) Kudos to Martha for using her own staff to model the blazers and the like, but unfortunately I won’t be renewing my subscription.

That being said , did you read the August 󈧍 issue of Gourmet ?? Cumin-Scented Beef Kebabs, Garlic-Oregano Grilled Pita, Corn-on-the-Cob with Mint and Feta, Ice Cream Sandwiches with Blueberry Swirl ….The mag is chock-full of recipes, each one begging to be made this instant. Everything about the ‘Freewheeling’ feast appealed to me (p.62) and became the inspiration behind a recent casual BBQ in honour of my birthday.


Yes, I cooked for my own birthday. Get over it!
Does NO ONE know me by now? Friends and family were incredulous that I wanted to cook a meal for them and ‘work’ on my birthday. Don’t they know by now that I truly DO love to cook?

Perhaps they didn’t understand my terms:

“An afternoon of distraction-free cooking, with no children underfoot and no clean-up required by me.”

I believe that was what the official contract read.
OK, so there was no such contract, but for the first time ever, I employed a ‘Mother’s Helper’, which is about as close as I’ll ever get to a nanny! My neighbor’s teenage daughter brought the boys to the park, then bathed them and put them down for naps while I zipped around my kitchen in fifth gear. Then I enlisted her to shuck 24 ears of corn and skewer two dozen kebabs, while I freshened up before our guests arrived.

The recipes from Gourmet are so easy to follow and the meal came together with no hitches. If only the weather was so manageable. It poured rain at the beginning of the evening – just as I was out barbecuing some lamb ‘popsicles’ – and thoroughly soaked me. The twenty or so guests took shelter in my kitchen and munched Greek meze while I panicked over how I was going to feed (and fit) everyone in our cozy bungalow. Fortunately the rain tapered off enough to allow us to move outdoors for the meal, and everyone had the luxury of a little elbow room after all.

As usual, I was flying around the kitchen with an 18-month-old permanently attached to my leg–so there was no way I could snap as many photos as I would have liked. I handed my camera off to my brother-in-law at some point, and he snapped a few for this post.


This is a great menu for a big gang when you want to BBQ, but perhaps have had your fill of burgers for the season. Do try these recipes this is food that gives maximum flavour for minimal effort.

Cumin-Scented Beef Kebabs
Recipe courtesy of the lovely Gourmet Magazine

1/4 cup olive oil
2 tablespoons finely chopped oregano
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
2 pounds sirloin flap steak or flatiron steak, cut into 1 1/2-inch pieces

Equipment: 12 (12-inch) skewers, soaked in water 30 minutes if wooden

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) 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. Serve with Garlic-Oregano Grilled Pita (recipe below) and fresh Tzatziki.

Beef can be marinated up to 8 hours
Serves 6


This is my favorite salad this summer and I’ve made it so many times! It’s great to bring to a potluck or just for eating all by your lonesome for a healthy–and crunchy–lunch. You can’t get much easier than four ingredients and a dressing! Don’t forget to toast the almonds–they really make the salad. Oh, and I once used golden raisins instead of dried cranberries and they were fabulous, too.

Recipe slightly adapted from the original version given to us from that blogging queen of slaw, Smitten Kitchen
Makes about six cups of slaw

2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

1/2 cup buttermilk, well-shaken
1/2 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot

Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply hand chop it into smaller pieces. I used both the stem and the flowerets, but you can just use the tops.

Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all I otherwise found this to be the perfect amount) and toss it well.
Season well with salt and pepper to taste. Should keep up to a week in the fridge.

Garlic-Oregano Grilled Pita Bread
Also from Gourmet Magazine August 2009

3 tbs olive oil
2 cloves garlic, smashes
2 tbsp finely chopped fresh oregano
2 pocketless pita bread rounds
kosher salt to taste

Heat oil in a small skillet over medium heat until it shimmers. Cook garlic, turning once until pale golden. This took a few minutes. Discard garlic and remove skillet from heat, then stir in oregano.
Preheat grill. Oil grill rack. grill pitas, 3 at a time, turning once, until grill marks appear. Remove from grill and brush both sides with garlic-oregano oil. I had a friend stand by, brandishing a silicone brush, to do this part while I continued grilling. Sprinkle with kosher salt and serve warm. May be cut into wedges.

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.


Recipe: Turkish Beef Kebabs are a good project for the whole family to prep and make

Turkish Beef Kebabs with Cherry Tomatoes Sheryl Julian

Sis Kebap (SHISH-keh-bahb), as it's called in Turkey, was always one of my children's favorite meals when we lived there, especially when they got to help make it at home. Kebabs are a good project for the whole family: parents can cut up the meat and place it under the broiler (or on the grill this time of year) while the kids make a yogurt marinade with spices and skewer their own meat and vegetables. Kebabs can be made with chunks of beef, chicken or lamb. Here we use top loin (also known as London Broil), along with cherry tomatoes. In Turkey, vegetables and meat are always cooked on separate skewers, served on rice or flatbread (or set the bread on the side). Add thinly sliced cucumbers and sliced red onion, or a red onion salad made by slicing the onion and tossing it with one tablespoon each of lemon juice and olive oil, and a pinch of salt, pepper, and chopped fresh parsley. Begin the recipe the day before so the beef has time to tenderize in the marinade.

¼cup olive oil
cup plain yogurt
3tablespoons red wine vinegar or cider vinegar
teaspoon ground cumin
1teaspoon ground coriander
1teaspoon sweet paprika
1tablespoon tomato paste
1clove garlic, finely chopped
1teaspoon salt
1teaspoon ground black pepper
pounds beef top loin (London broil), cut into 1-inch cubes
24 cherry tomatoes (about 1 pint)
Olive oil (for sprinkling)

1. Have on hand a broiler pan, 8 bamboo skewers, and a bowl large enough to hold everything but the cherry tomatoes.

2. In the bowl, combine the olive oil, yogurt, vinegar, cumin, coriander, paprika, tomato paste, garlic, salt, and pepper. Stir until thoroughly combined. Add the beef and stir again until well coated. Cover and refrigerate for 24 hours, stirring once or twice.

3. Turn on the oven broiler and set a rack 4-inches below the broiling element. Thread the meat equally onto 4 skewers and the cherry tomatoes onto the other 4 skewers. Set all the skewers on the broiler pan. Sprinkle the cherry tomatoes with olive oil. Slide the pan under the broiler.

4. Broil for 4 minutes. Turn the skewers and continue cooking for 4 minutes more, or until the beef is charred all over the the cherry tomatoes are starting to collapse. (Total cooking time is about 8 minutes.) Serve on flatbread or rice.

Sis Kebap (SHISH-keh-bahb), as it's called in Turkey, was always one of my children's favorite meals when we lived there, especially when they got to help make it at home. Kebabs are a good project for the whole family: parents can cut up the meat and place it under the broiler (or on the grill this time of year) while the kids make a yogurt marinade with spices and skewer their own meat and vegetables. Kebabs can be made with chunks of beef, chicken or lamb. Here we use top loin (also known as London Broil), along with cherry tomatoes. In Turkey, vegetables and meat are always cooked on separate skewers, served on rice or flatbread (or set the bread on the side). Add thinly sliced cucumbers and sliced red onion, or a red onion salad made by slicing the onion and tossing it with one tablespoon each of lemon juice and olive oil, and a pinch of salt, pepper, and chopped fresh parsley. Begin the recipe the day before so the beef has time to tenderize in the marinade.

¼cup olive oil
cup plain yogurt
3tablespoons red wine vinegar or cider vinegar
teaspoon ground cumin
1teaspoon ground coriander
1teaspoon sweet paprika
1tablespoon tomato paste
1clove garlic, finely chopped
1teaspoon salt
1teaspoon ground black pepper
pounds beef top loin (London broil), cut into 1-inch cubes
24 cherry tomatoes (about 1 pint)
Olive oil (for sprinkling)

1. Have on hand a broiler pan, 8 bamboo skewers, and a bowl large enough to hold everything but the cherry tomatoes.

2. In the bowl, combine the olive oil, yogurt, vinegar, cumin, coriander, paprika, tomato paste, garlic, salt, and pepper. Stir until thoroughly combined. Add the beef and stir again until well coated. Cover and refrigerate for 24 hours, stirring once or twice.

3. Turn on the oven broiler and set a rack 4-inches below the broiling element. Thread the meat equally onto 4 skewers and the cherry tomatoes onto the other 4 skewers. Set all the skewers on the broiler pan. Sprinkle the cherry tomatoes with olive oil. Slide the pan under the broiler.

4. Broil for 4 minutes. Turn the skewers and continue cooking for 4 minutes more, or until the beef is charred all over the the cherry tomatoes are starting to collapse. (Total cooking time is about 8 minutes.) Serve on flatbread or rice. Jill Gibson


Uyghur spicy beef skewers

Marinated in a blend of spices including cumin, chilli, ginger, coriander and nutmeg, the fragrance of these spicy beef skewers as they cook on the chargrill make this dish a definite crowd-pleaser. "The longer you marinate the beef" says chef Luke Nguyen, "the more tender and flavoursome the meat will be".

Preparation

Cooking

Skill level

Ingredients

  • 1 kg beef sirloin, cut into 2.5 cm cubes
  • 125 ml (½ cup) vegetable oil, for basting
  • 1 tsp dried chilli flakes
  • 1 tsp ground cumin
  • 2 lemons, cut into wedges, to serve
  • 1 tsp ginger powder
  • 1 tsp ground cumin
  • 1 tsp dried chilli flakes
  • 1 tsp ground coriander
  • 1 tsp ground nutmeg
  • 3 tsp sea salt
  • 3 garlic cloves, finely chopped
  • 80 ml vegetable oil
  • 3 tbsp light soy sauce

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 30 minutes
You'll need 12 bamboo skewers that have been soaked in water for 20 minutes.

To make the marinade, combine all the ingredients in a bowl.

Place the beef in a large mixing bowl. Add the marinade. Mix well, cover and place in the fridge to marinate for 30 minutes (or overnight, if possible).


Preparation

In a medium bowl, toss together tomatoes, zucchini, yellow squash, bell pepper, oil, and ¼ teaspoon each salt and pepper. Cut onion in half lengthwise cut one onion half into wedges (set remaining onion half aside). Add onion wedges to vegetable mixture and toss to coat. Alternately thread a few onion pieces, 2 yellow squash pieces, 2 tomatoes, 2 bell pepper pieces, and 2 zucchini pieces onto each of 8 (8- to 10-inch skewers).

Coat a large grill pan with cooking spray. Heat grill pan over high heat for 4 to 5 minutes or until very hot. Add vegetable kebabs, in batches if necessary, and grill 4 to 5 minutes on each side. Remove from pan and keep warm.

While vegetables cook, in same bowl, grate remaining onion half on the large holes of a box grater. Add Beyond Beef®, cilantro, 1 teaspoon cumin, and ⅜ teaspoon each salt and pepper and mix well. Divide mixture into 4 equal portions and mold each into a 6-inch-long elongated oval patty around a skewer. Add to grill pan and grill until cooked through and lightly charred, 4 to 5 minutes per side (slide a thin metal spatula under kebabs to release them from pan for turning).

In a small bowl, combine yogurt, lemon juice, garlic, remaining ¼ teaspoon cumin, and remaining ⅛ teaspoon each salt and pepper. Serve sauce with kebabs.

Serving size: 1 kofta kebab, 2 vegetable kebabs, and 2 tablespoons sauce

SmartPoints ® value per serving

SmartPoints is the trademark of WW International, Inc. and is used with permission by Beyond Meat.



Comments:

  1. Patric

    as well as all, and the variants?

  2. Elwold

    I can search

  3. Valentino

    There is little sense in this.



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