SPICED BEEF KEBABS
One of my most vivid memories of going to college in Bombay was heading out with my friends late at night to eat kebabs. Once or twice a week, we'd drive to the south side of the city and enjoy a feast of hot, succulent pieces of seasoned beef, chicken, or lamb, served with thin flatbreads and fresh chutney. Shami kebabs are usually made with ground lamb or beef, dried herbs, and chickpea flour for the binding agent; they don't require skewers and are cooked in large flat-bottomed woks. This recipe is inspired by the shami kebabs. Serve them with pickled red onions, hot green chutney, or raita. When making kebabs (or even burgers, for that matter), I often prefer dried herbs because they contain very little to no water and are more potent in flavor than their fresh counterparts. Here the coriander enhances the heat of the chile peppers.
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 7 servings
Number Of Ingredients 24
Steps:
- In a large bowl mix the beef, onion, egg, chickpea flour, chiles, garlic, ginger, lime juice, cayenne, coriander, mint, cinnamon, sage, dill, and salt. Divide into fourteen equal parts and shape into 1-inch [2.5-centimeter] disks.
- Heat about 2 tablespoons of the oil in a large cast-iron or nonstick skillet over medium-high heat. Fry the kebabs in batches, adding more oil as needed, until golden brown, 3 to 4 minutes per side. Drain on paper towels. Transfer the kebabs to a serving plate, garnish with the cilantro, and serve with the pickled red onions.
- Put the onions and cilantro in a clean 1 pint [480 milliliters] canning jar with a tight-fitting lid. In a small, dry cast-iron or stainless-steel skillet, toast the coriander seeds over medium-high heat, until fragrant, swirling the seeds occasionally so they toast evenly, 30 to 45 seconds. Toss the seeds into the jar with the onions. Add the vinegar, sugar, and salt. Seal the jar and shake a few times. Refrigerate for at least 2 hours before serving. Store in the refrigerator for up to 3 days. Makes 1 cup (220 grams).
CHICKEN AND BACON SHISH KABOBS
Tangy marinated chicken and mushrooms, wrapped in bacon and skewered. Excellent for entertaining and trying something new! These are a must-try! (They can also be broiled instead of grilled, if you're low on time.)
Provided by Angie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
- Preheat grill for high heat.
- Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
- Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
- Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 14.4 g, Cholesterol 47.1 mg, Fat 11.4 g, Fiber 0.9 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 919.3 mg, Sugar 12.2 g
BEEF AND BACON SHISH KABOBS
Make and share this Beef and Bacon Shish Kabobs recipe from Food.com.
Provided by lazyme
Categories Meat
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl, blend steak sauce, sherry and honey.
- Place beef cubes in nonmetal dish; coat with 1/4 cup steak sauce mixture.
- Cover; chill 1 hour, stirring occasionally.
- Remove beef cubes from marinade.
- Wrap half bacon slice around each cube.
- Alternately thread beef and bacon cubes, onion, pepper and mushrooms onto 4 (10-inch) metal skewers.
- Grill over medium heat for 8 to 10 minutes or to desired doneness, turning and brushing occasionally with remaining steak sauce mixture.
- Serve immediately.
Nutrition Facts : Calories 430.1, Fat 27.2, SaturatedFat 10.1, Cholesterol 104.1, Sodium 297.6, Carbohydrate 15.6, Fiber 1.7, Sugar 11.9, Protein 28
BEEF SHISH KABOBS
Bacon-wrapped water chestnuts, pineapple chunks and stew meat are basted with a simple marinade from Gerri Layo of Massena, New York. "These kabobs can be assembled ahead, so they're ideal for family get-togethers," she writes. "They're a delicious alternative to hot dogs and hamburgers."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Reserve 1/3 cup for basting; cover and refrigerate. Add beef to bag; seal and turn to coat. Refrigerate overnight., In a large skillet over medium heat, partially cook bacon. Wrap each piece around a water chestnut slice. , Drain and discard marinade from beef. On four metal or soaked wooden skewers, alternately thread bacon-wrapped water chestnuts, pineapple and beef., Grill, covered, over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade.
Nutrition Facts :
GAME DAY CHICKEN AND BACON KEBABS
This fun dish will score big at your next tailgating party. This Allrecipes Magazine recipe is based on Angie's Chicken and Bacon Shish Kabobs.
Provided by Allrecipes Magazine
Categories Meat and Poultry Recipes Pork
Time 1h45m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk cider vinegar, soy sauce, oil, honey, and green onion together in a large bowl. Add chicken and mushrooms; toss to coat. Chill, covered, for 1 hour.
- Preheat an outdoor grill to medium-high heat (375 to 450 degrees F (190 to 230 degrees C)).
- Drain chicken and mushrooms over a small saucepan. Bring marinade to a boil over high heat. Reduce heat to medium-low; simmer for 10 minutes. Pour 1/2 into a small bowl for basting kebabs.
- Thread chicken, mushrooms, bacon, cherry tomatoes, pineapple, and green pepper onto skewers.
- Lightly oil grill grate. Grill kebabs, turning occasionally and brushing with reserved marinade, until chicken is no longer pink and bacon is crisp, 12 to 15 minutes. Serve with remaining marinade.
Nutrition Facts : Calories 429.5 calories, Carbohydrate 25.2 g, Cholesterol 81.3 mg, Fat 22.4 g, Fiber 2 g, Protein 32.1 g, SaturatedFat 4.8 g, Sodium 1343.4 mg, Sugar 18.7 g
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