Grilled Middle Eastern Beef or Lamb Kabobs
"Bamboo skewers need not soak in just plain water. They can be soaked in white or red wine, apple cider or fruit juice for extra penetrating flavor."
2 lbs. beef, from the eye round, or 2 lbs. lean lamb, from the leg, cut into 1" chunks
2 cups Turkish-Style Marinade for Beef or Lamb Kabobs (recipe below)
6 pieces pita bread, warmed
1. Place the meat in a nonreactive container or a 1 gallon resealable plastic bag. Pour the marinade over the meat, toss and refrigerate for 6 hours. Remove the meat from the marinade and thread it onto presoaked bamboo skewers.
2. TO GRILL: Lightly brush the grill with vegetable oil. Grill the meat over medium high heat for 3 to 4 minutes per side.
3. TO COOK INDOORS: Preheat the broiler to its hottest setting and line a baking sheet with foil. Arrange the skewers on the baking sheet and broil for 3 to 4 minutes per side.
4. Slide the meat from the skewers into the warm pita breads and serve. Serves 6
Turkish-Style Marinade for Beef or Lamb Kabobs
"Onions in Turkish cuisine take on a dual role as both an aromatic and a tenderizing element when juiced. The trick is to start with a sweet, not cured onions that have some juice when sliced. Storage or cured (yellow) onions tend to be drier. You should try to liquefy the onion as much as you can. Here's where a juicer can come in very handy."
2 cups chopped sweet onion
4 to 6 cloves garlic
juice of 1 lemon (about 3 TB.)
2 tsp. ground cinnamon
1 tsp. ground cumin
1 TB. hot paprika
1 TB. freshly cracked black peppercorns
1/4 cup fresh flat-leaf parsley leaves, chopped
3/4 cup olive oil
In a blender, food processor, or a juicer, puree the onion and garlic until you have a smooth paste. Place the onion-garlic puree into a fine sieve over a nonreactive mixing bowl and press the solids with the back of a rubber spatula or wooden spoon to extract the juice. Reserve the pulp for later use. You should have about 1 cup of juice. Combine the onion-garlic juice, lemon juice and next 5 ingredients in a blender or a food processor and process until all the ingredients are blended. While the motor is running, drizzle in the olive oil a little at a time. Stored in a clean, airtight container, this will keep in the refrigerator for 1 week. Makes 2 cups
Source: "Marinades, Rubs, Brines, Cures & Glazes" - Jim Tarantino - pub.2006
"Bamboo skewers need not soak in just plain water. They can be soaked in white or red wine, apple cider or fruit juice for extra penetrating flavor."
2 lbs. beef, from the eye round, or 2 lbs. lean lamb, from the leg, cut into 1" chunks
2 cups Turkish-Style Marinade for Beef or Lamb Kabobs (recipe below)
6 pieces pita bread, warmed
1. Place the meat in a nonreactive container or a 1 gallon resealable plastic bag. Pour the marinade over the meat, toss and refrigerate for 6 hours. Remove the meat from the marinade and thread it onto presoaked bamboo skewers.
2. TO GRILL: Lightly brush the grill with vegetable oil. Grill the meat over medium high heat for 3 to 4 minutes per side.
3. TO COOK INDOORS: Preheat the broiler to its hottest setting and line a baking sheet with foil. Arrange the skewers on the baking sheet and broil for 3 to 4 minutes per side.
4. Slide the meat from the skewers into the warm pita breads and serve. Serves 6
Turkish-Style Marinade for Beef or Lamb Kabobs
"Onions in Turkish cuisine take on a dual role as both an aromatic and a tenderizing element when juiced. The trick is to start with a sweet, not cured onions that have some juice when sliced. Storage or cured (yellow) onions tend to be drier. You should try to liquefy the onion as much as you can. Here's where a juicer can come in very handy."
2 cups chopped sweet onion
4 to 6 cloves garlic
juice of 1 lemon (about 3 TB.)
2 tsp. ground cinnamon
1 tsp. ground cumin
1 TB. hot paprika
1 TB. freshly cracked black peppercorns
1/4 cup fresh flat-leaf parsley leaves, chopped
3/4 cup olive oil
In a blender, food processor, or a juicer, puree the onion and garlic until you have a smooth paste. Place the onion-garlic puree into a fine sieve over a nonreactive mixing bowl and press the solids with the back of a rubber spatula or wooden spoon to extract the juice. Reserve the pulp for later use. You should have about 1 cup of juice. Combine the onion-garlic juice, lemon juice and next 5 ingredients in a blender or a food processor and process until all the ingredients are blended. While the motor is running, drizzle in the olive oil a little at a time. Stored in a clean, airtight container, this will keep in the refrigerator for 1 week. Makes 2 cups
Source: "Marinades, Rubs, Brines, Cures & Glazes" - Jim Tarantino - pub.2006
