BEEF SHISH KEBAB (BASTURMA MTSVADI)
My most vivid memories of Moscow come from walking down the Arbot and (at certain times) seeing the kiosks set up in the pedestrian walkways. The most delicious smells emanating from each kiosk would make you start drooling! Some kiosks would be making Pampushki (the Ukrainian Doughnuts), others would be making Chebureki (the Crimean Lamb Pie), and others would be making Shashlik (the beef or lamb shish kebab). The following recipe comes from Georgia and is their version of Shashlik. Unlike the Armenians or Turks, Georgians make their Shashlik with beef. The Georgian chef uses sparkling water rather than wine or vinegar to marinate the meat in. They report that using wine or vinegar actually toughens the meat rather than tenderizing it. I prefer the pomegranate juice, if I can get it.
Provided by Witch Doctor
Categories Steak
Time 9h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large glass bowl, combine the wine, garlic, grated onion, peppercorns, ans salt, then add the meat and toss to coat well. Refrigerate, covered, for 6 to 8 hours, turning the meat occasionally. Bring to room temperature before grilling.
- Prepare a charcoal grill for grilling. Coals must be coated with white ash before starting the grilling of the meat. Or preheat the broiler.
- Toss the onion and pepper wedges in a bowl with the oil.
- Remove the meat from the marinade and string it on long metal skewers, alternating meat cubes with onion and pepper wedges and pushing everything closely together.
- Grill (or broil) the skewers 4 inches above the coals, turning frequently and sprinkling with the marinade every 3 minutes. Cook 9 to 10 minutes for medium rare, 12 to 13 minutes for medium.
- To Serve:.
- Line two serving platters with the radicchio leaves or the red kale. Cut into the tomatoes as though you were going to cut them into quarters, but leave them intact at the stems. Place one tomato in the middle of each platter. Scatter lemon wedges and scallions on the platters. Stick the sharp end of each skewer into a zucchini slice. Place three skewers on each platter and bring the open ends together to form a tripod. Wrap the ends with a napkin to hold them together. Serve at once.
Nutrition Facts : Calories 566.3, Fat 37.9, SaturatedFat 12.7, Cholesterol 126.6, Sodium 114.2, Carbohydrate 16.5, Fiber 4.8, Sugar 5.7, Protein 38.8
THE BEST SHISH KEBABS
This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 skewers
Number Of Ingredients 15
Steps:
- Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
- Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
- Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
- Prepare a grill for medium-high heat.
- Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
- Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
- Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.
MOM'S BEEF SHISH KABOBS
My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.
Provided by Mike Hearne
Categories World Cuisine Recipes Asian
Time 16h45m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
- Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the beef and mushrooms from the marinade, shaking off any excess liquid. 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 for basting.
- Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
- Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g
BEEF TERIYAKI SHISH KABOBS
Make and share this Beef Teriyaki Shish Kabobs recipe from Food.com.
Provided by Chef LL
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- whisk ingredients together and marinate beef for 1 hour. put on skewers and grill on the barbeque to desired temperature.
Nutrition Facts : Calories 353.4, Fat 12.8, SaturatedFat 5.3, Cholesterol 62, Sodium 923.9, Carbohydrate 15, Fiber 0.8, Sugar 9.6, Protein 34.2
More about "beef shish kebab basturma mtsvadi recipes"
HOW TO MAKE THE BEST SHISH KEBAB - THE MEDITERRANEAN …
From themediterraneandish.com
4.6/5 (79)Category Main CourseCuisine MediterraneanCalories 274 per serving
SOUVLAKI BEEF SHISH KEBABS - AHEAD OF THYME
From aheadofthyme.com
BEEF FOR SHISH KABOB - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
THE HIRSHON GEORGIAN MTSVADI BBQ PORK SKEWERS - მწვადი - THE …
From thefooddictator.com
BEEF SHISH KEBAB - MAZA TURKISH & MEDITERRANEAN LAS VEGAS
From mazalv.com
KEBABS SHISH RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
BEEF SHISH KEBAB – L&M MEAT DISTRIBUTING INC.
From lmmeats.ca
SHISH KABOBS - LEARN HOW TO MAKE THE BEST BEEF SHISH KABOBS RECIPE
From eatingonadime.com
MTSVADI | THE BEST GEORGIAN KEBAB | EPERSIANFOOD
From epersianfood.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
TURKISH BEEF SHISH KABOBS - «Купи батон!»
From blog.buymeapie.com
SHISH KEBAB | MRFOOD.COM
From mrfood.com
JUICY AND FLAVORFUL MOROCCAN SHISH KEBAB RECIPE - PETIT APRON
From petitapron.com
MARINATED BEEF SHISH KEBAB RECIPE - MUST LOVE HOME
From mustlovehome.com
BEEF SHISH KABOBS | THE FOOD CAFE | JUST SAY YUM
From thefoodcafe.com
HOW TO MAKE SHISH KEBAB: TENDER BEEF SHISH KEBAB RECIPE
From masterclass.com
BEEF SHISH KEBAB | FOOD & WINE
From foodandwine.com
BEEF SHISH KABOBS {OVEN, STOVETOP, OR GRILL!} - THE SEASONED MOM
From theseasonedmom.com
AMAZING SHISH KABOB RECIPE (WITH BEEF) - MOMSDISH
From momsdish.com
BASTURMA IS A TRADITIONAL GEORGIAN KEBAB. - RUSSIANFOODUSA
From blog.russianfoodusa.com
BEEF SHISH KEBAB - KALOFAGAS - GREEK FOOD & BEYOND | GREEK …
From pinterest.ca
MARINATED BEEF SHISH KABOBS - A ZESTY BITE
From azestybite.com
SHISH KABOB RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
RECIPE'S: GEORGIAN CUISINE 3
From freddiesrecipe.blogspot.com
CLASSIC BEEF SHISH KEBABS RECIPE | MYRECIPES
From myrecipes.com
MTSVADI (GRILLED PORK SKEWERS WITH POMEGRANATE AND ONIONS)
From foodandwine.com
GEORGIAN MEAT DISHES, GEORGIAN CUISINE - ADVANTOUR
From advantour.com
SHISH KEBAB - TRADITIONAL MIDDLE EASTERN RECIPE | 196 FLAVORS
From 196flavors.com
SHISH KEBAB | TRADITIONAL MEAT DISH FROM TURKIYE - TASTEATLAS
From tasteatlas.com
BEEF SHISH KEBABS - AHEAD OF THYME
From aheadofthyme.com
MIDDLE EASTERN BEEF SHISH KEBAB RECIPE - THE SPRUCE EATS
From thespruceeats.com
SHISH KABOB (MIDDLE EASTERN STEAK KEBAB) RECIPE - AMIRA'S PANTRY
From amiraspantry.com
SHISH KEBAB - WIKIPEDIA
From en.wikipedia.org
ARMENIAN SHISH KEBAB MARINADE - ALL QD UP
From allqdup.com
MTSVADI | TRADITIONAL MEAT DISH FROM GEORGIA - TASTEATLAS
From tasteatlas.com
BEEF SHISH KEBAB - JO COOKS
From jocooks.com
MARINATED GREEK BEEF SOUVLAKI SKEWERS (BEEF KABOBS) …
From mygreekdish.com
BEEF FOR MAKING BEST SHISH KEBABS - THE SPRUCE EATS
From thespruceeats.com
TENDER BEEF KEBABS (SHASHLIK) RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
BEEF SHISH KEBAB | KALOFAGAS.CA
From kalofagas.ca
BASTURMA RECIPE: ARMENIAN SPICY CURED BEEF - EPERSIANFOOD
From epersianfood.com
You'll also love