STEAK KEBAB RECIPES

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İSKENDER KEBAB – TURKISH FOODIE



İskender Kebab – Turkish Foodie image

Provided by Turkish Foodie

Categories     Main Course

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 15

1 kg Lamb or Rib eye steak
2 onions (grated)
3 tbsp olive oil
3 teaspoon red pepper flakes
3 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tbsp tomato paste
2 cups water
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tbsp olive oil
2 tbsp melted sizzling butter for topping
4 pide bread (pita bread) or cube bread (square cut by 2 cm x 2 cm )
2 cups plain yogurt

Steps:

  • Preheat the oven 180 C (350 F). 
  • Preparing the meat marination a day ahead of time of cooking
  • Tomato Sauce
  • Preparing the Pide Bread / Cube Bread.
  • Making the İskender Kebab

Nutrition Facts : Calories 765 kcal, ServingSize 1 serving

BUILD-YOUR-OWN SHISH KABOBS RECIPE | BOB BLUMER | FOOD NET…



Build-Your-Own Shish Kabobs Recipe | Bob Blumer | Food Net… image

Assemble this Build-Your-Own Shish Kebabs recipe from Food Network by skewering marinated chicken, steak, shrimp and veggies before grilling.

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Total Time 2 hours 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 38

1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes
1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried)
2 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh Italian parsley
1 teaspoon chili pepper flakes
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 pound (16 to 20 count) shrimp, shelled and deveined
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper

Steps:

  • If using bamboo skewers, soak them in water for 1 hour to retard charring.
  • Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
  • Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
  • Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
  • Cut vegetables into bite-size pieces.
  • Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
  • Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
  • Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

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