shish kabobs, kebabs, shishliki, brochette.....

Discussion in 'Grilling Tips' started by tasunkawitko, May 29, 2008.

  1. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    whatever you call them, these little cubes are the way to go!

    the best kabobs i've ever had in my life came from this recipe and had a middle-eastern taste to them.

    we used this on deer, but it should work very well for any meat, including elk, beef pork, lamb, etc. i cooked them over good, heavy hickory and oak smoke. very good!

    Spicy Beef Kebabs Recipe courtesy Alton Brown, 2005
    Show: Good Eats
    Episode: Dis-Kabob-Ulated

    1 1/2 to 2 pounds boneless beef sirloin
    3 cloves garlic, minced
    2 teaspoons smoked paprika
    1/2 teaspoon ground turmeric
    1 teaspoon ground cumin
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1/3 cup red wine vinegar
    1/2 cup olive oil
    Special equipment: 4 (12-inch) metal skewers

    Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.

    In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.

    Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.

    Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.
     
  2. mr porky

    mr porky Meat Mopper SMF Premier Member

    Thanks for posting this! I love kebabs, but never had much success with grilling then. I remember that episode, and liked his kebab setup, where he has a shallow trench lined with sand and bricks around the edge. Toss in some charcoal and go from there. Seems like a better way to do 'em too.
     
  3. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    slap me if i'm wrong, but it looks like that exact episode will be on the food network TONIGHT. anyone interested in the history of shish kabobs as well as seeing this very good recipe in action with a good grilling technique should check it out!
     
  4. mr porky

    mr porky Meat Mopper SMF Premier Member

    You sir, are absolutely right. Ironic though. Its on at the same time the missus and I are going out for kebabs!![​IMG] There's a place just over the ID stateline called the White House grill. Bast lamb kebabs ever! You can literally count the pieces of garlic on each cube of meat. Oh how I wish I could get the same results.
     

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