Sunday, June 13, 2010

Middle Eastern Beef Kebabs


Dan's birthday was yesterday and he requested a Middle Eastern meal. This was the first time I made kebabs and they were delicious. This was definitely a recipe we would have again.


* 2 pounds beef tenderloin, trimmed and cubed into 30 pieces
* 1 red bell pepper, seeded and diced large
* 1 green bell pepper, seeded and diced large
* 8 white mushrooms, wiped clean and stems trimmed
* 1 red onion, diced large
* 2 tablespoons chopped Italian parsley leaves
* 1 tablespoon chopped garlic
* 2 teaspoons dried oregano
* 2 teaspoons onion powder
* 1 teaspoon curry powder
* 1 teaspoon ground cinnamon
* 1 tablespoon kosher salt
* 2 teaspoons freshly ground black pepper
* 1 cup olive oil
* 10 (10-inch) wooden skewers, soaked in water for 30 minutes
* Cucumber-Yogurt Sauce, recipe follows


Once your meat and veggies have been prepped, you can begin skewering. Thread a piece of green pepper onto the skewer. Follow it with a cube of beef, then a couple of pieces of red onion, another piece of beef, a piece of red pepper, another piece of beef and cap it with a mushroom. Repeat the process with the rest of the skewers. Set all of the kabobs into a roasting pan in one layer and set aside.

Place the remaining ingredients in a medium sized bowl and whisk until well incorporated. Pour the mixture over the kabobs and refrigerate 1 hour.

Preheat an outdoor charcoal or gas grill to high heat. Place the kabobs on the grill and cook 3 minutes per side. Remove and serve immediately.

Serve with Cucumber-Yogurt Sauce.

Cucumber-Yogurt Sauce:

1 cup plain yogurt
1/2 cucumber, seeded and diced
1 tablespoon diced onion
1 lemon, zested
Pinch dried mint
Kosher salt and freshly ground black pepper

Combine all ingredients in a food processor and pulse several times to make a chunky sauce.

I served this with Iranian rice, homemade pitas and hummus, falafel, and fattoush (salad made with cucumber, tomato, mint, & parsley and a dressing of lemons juice & olive oil)