Greekbeefkabobs Food

MARINATED GREEK BEEF SOUVLAKI SKEWERS (BEEF KABOBS) RECIPE

Steps:

• To prepare this Greek beef souvlaki recipe, cut the beef into equal sized (3 cm/1 inch) cubes and set aside.
• Prepare the marinade for the beef kabobs. In a large bowl add all the ingredients for the marinade and the meat and blend to coat. Cover the bowl with plastic wrap and let them marinade for at least 1 hour in the fridge. Preferably leave them to marinade overnight so they soak up even more all those wonderful flavours.
• When you are ready to cook the kabobs, prepare the vegetables. Cut the peppers and onion into 3-3.5 cm equal wide squares. Place them in a bowl, drizzle with 1 tbsp olive oil and season with salt and ground pepper.
• For this Beef souvlaki recipe, you will need about 9-10 wooden skewers, depending on how big you want them to be. If using wooden skewers, soak them in water to prevent them from burning. And make sure to cut the tip so it fits your grill pan!
• comfortably, on the skewers. Use 1 piece of pepper and 1 piece of onion between each piece of meat.
• and drizzle with olive oil.
• over high heat. Add 1 tbsp oil and cook the kabobs in batches for about 8 minutes. 2 minutes on each side until nicely coloured and cooked through. (Baste with olive oil as you go.)
• Place the beef skewers on a plate, cover with foil and let them rest for 3-4 minutes before serving.

GREEK BEEF KABOBS

Steps:

• soak 8 bamboo skewers in water for 30 minutes, or alternatively you can use metal skewers.
• Combine all of the marinade ingredients in a ceramic or stainless steel bowl.
• Marinate the meat for 1 to 2 hours.
• Preheat the barbeque grill plate to medium high (or you can use a grill pan indoors or large banquet sized skillet).
• Thread marinated meat , alternating with the onion, capsicums and mushrooms onto the skewers.
• xrizzle some extra olive oil over the kebabs and barbecue for 2-3 minutes each side, or done to your liking.

BEEF KABOBS

Steps:

• If using wooden skewers, soak them in water for 30 minutes. I prefer to use metal skewers.
• Place the beef cubes in a large bowl. Add the remaining ingredients and use your hands or a large spoon to mix well.
• Thread the seasoned beef cubes on the skewers and place them on a large rimmed broiler-safe baking sheet. You can line the baking sheet with foil for easier cleanup.
• Heat your broiler on high (450-500 degrees F).
• When the broiler is hot, broil the kabobs, directly under the heating element (4 inches below), until cooked to your liking. I broil them for 3 minutes on each side. Serve immediately.

MIDDLE EASTERN BEEF KABOBS

Steps:

• Once your meat and veggies have been prepped let the skewering fun begin! Thread a piece of green pepper onto the skewer. Follow it with a cube of beef, then one half of a preserved lemon, a couple of pieces of red onion, another piece of beef, a piece of red pepper 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 or let cool, pack 'em up and take them on a picnic.
• Serve with Cucumber-Yogurt Sauce.
• Combine all ingredients in a food processor and pulse several times to make a chunky sauce.

GREEK-STYLE PORK KABOBS

Steps:

• In a bowl mix the first 9 ingredients until well blended.
• Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade.
• Remove the pork cubes from the bag and thread on skewers.
• Season the pork cubes with seasoned salt and black pepper.
• Grill over medium-high heat turning occasionally for about 5 minutes or until the pork is cooked to desired doneness.

GREEK DELI KABOBS

Steps:

• In a shallow dish, combine cheese, broccoli and vinaigrette. Turn to coat; cover and refrigerate 4 hours or overnight., Drain cheese and broccoli, reserving vinaigrette. On 24 appetizer skewers, alternately thread cheese, salami, broccoli and peppers. Brush with reserved vinaigrette.

GREEK SOUZOUKAKLIA

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers. Lightly brush sausages with oil; this prevents sticking to the grill.
• Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.

MOROCCAN-STYLE BEEF KABOBS

Steps:

• Combine 1/2 cup (125 mL) water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, gingerroot and salt. Remove about 1/2 cup (125 mL) and set aside.
• In large sealable freezer bag, toss beef with remaining mixture; refrigerate for 15 minutes.
• Meanwhile, prepare couscous according to package directions, using 1-1/4 cups (300 mL) water; stir in 1/4 cup (50 mL) of reserved dressing. Set aside. Alternately thread beef and pepper chunks onto skewers, discarding marinade.
• Grill or broil kabobs using medium-high heat for 5 minutes per side or until medium-rare.
• Meanwhile, stir remaining reserved dressing into yogurt for dipping sauce. Serve grilled kabobs with couscous and dipping sauce.
• Tip: For the quickest fix, make this meal using store-made fresh beef kabobs, marinating the entire meat and veggie kabobs as directed in the recipe above.