Best Spiced Beef Kebabs Recipes

SPICED BEEF KEBABS

Steps:

• In a large bowl mix the beef, onion, egg, chickpea flour, chiles, garlic, ginger, lime juice, cayenne, coriander, mint, cinnamon, sage, dill, and salt. Divide into fourteen equal parts and shape into 1-inch [2.5-centimeter] disks.
• Heat about 2 tablespoons of the oil in a large cast-iron or nonstick skillet over medium-high heat. Fry the kebabs in batches, adding more oil as needed, until golden brown, 3 to 4 minutes per side. Drain on paper towels. Transfer the kebabs to a serving plate, garnish with the cilantro, and serve with the pickled red onions.
• Put the onions and cilantro in a clean 1 pint [480 milliliters] canning jar with a tight-fitting lid. In a small, dry cast-iron or stainless-steel skillet, toast the coriander seeds over medium-high heat, until fragrant, swirling the seeds occasionally so they toast evenly, 30 to 45 seconds. Toss the seeds into the jar with the onions. Add the vinegar, sugar, and salt. Seal the jar and shake a few times. Refrigerate for at least 2 hours before serving. Store in the refrigerator for up to 3 days. Makes 1 cup (220 grams).

SPICED BEEF KEBABS - NEW ZEALND

Steps:

• Cut the beef rump into generous cubes.
• Mix together all the marinade ingredients in a bowl and add the beef and toss to coat evenly.
• Cover and refrigerate for 4 hours if possible.
• Thread cubes onto metal skewers, packing the cubes close together. Season well with salt and pepper.
• BBQ over a high heat for 8-10 minutes, turning to brown all sides.

SPICED-RUBBED BEEF TENDERLOIN KEBABS

Steps:

• In a medium bowl, mix the cumin, coriander, oregano, salt and pepper.
• In another medium bowl, toss the beef cubes with 1 tbsp oil. Place the beef in the spices and toss to coat.
• Thread the beef cubes onto skewers with the mushrooms and onion wedges.
• In a small bowl, mix the remaining 2 tablespoons oil with the lemon juice and soy sauce.
• Preheat a gas grill on high (or build a charcole fire and let burn until covered with white ash.).
• Lightly oil the grill grate. Grill the kebabs, cover, turning and basting occasionally with the lemon-soy mixture, until the beef is medium-rare, about 8 minutes. Serve hot.

SPICED LAMB AND BEEF KEBABS / LULA KEBAB

Steps:

• 1. Combine the lamb, beef, onion, chile, egg, dill, cilantro, 2 teaspoons salt, the pepper, 1 teaspoon cumin, and the turmeric in a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. Transfer the mixture to a large heavy skillet and set over very low heat. Cook just until the mixture is warmed through, stirring constantly with a wooden spoon. Remove from the heat and let stand until completely cooled.2. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or cumin to the remaining mixture as necessary it should be highly seasoned.3. Line a baking sheet with plastic wrap. Divide the mixture into 8 equal portions. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of a skewer, mold each portion around the skewer to form a flattish sausage 11 to 12 inches long and 1 inch wide. Using the fore- and middle fingers of one hand in scissors fashion, make a series of shallow ridges the length of the sausage, perpendicular to the skewer. Place each kebab as it is made on the prepared baking sheet, then cover loosely with plastic wrap and refrigerate at least 1 hour or as long as overnight.4. If desired, set up the grill for grateless grilling. Preheat the grill to high.5. When ready to cook, if not using the grateless method, generously oil the grate. Arrange the kebabs on the grill as described in the grateless method, or arange directly on the hot oiled grate. Grill, turning with tongs, until nicely browned on both sides and cooked through, 6 to 8 minutes in all. Serve immediately.Makes 8 kebabs serves 8 as an appetizer, 4 as an entrée