Best Beef for Shish Kabob?

lindac

17 years ago

The best beef you can afford....tenderloin if your pocketbook allows....if not top sirloin is good. And not overcooking will avoid that shoe leather stuff.
And don't put the beef and chicken on the same skewer because you will want to have the beef medium to medium rare but the chicken needs to be thoroughly done.
Linda c

angelaid

17 years ago

We're doing beef kabobs and shrimp kabobs Sunday too.
What do you use for your marinade?

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OOH I love Rosemary. We are in the process of thinking out a new herb garden and you can bet there will be a number of rosemary plants. Probably my favourite recipe using rosemary is a Sausage and Rosemary pasta sauce. It is also wonderful in bread, cooked with lamb, pork, beef and chicken. Here are a few favourites. Home Cookin Chapter: Recipes From Thibeault's Table ========================== Adapted from Robert Alda's recipe. 4 to 6 Italian Sausage, hot or sweet, or combination Olive oil 2 shallots 3 ounces of Mortadella 1/2 cup dry white wine 1 tablespoon dried or fresh rosemary 1 tablespoon dried basil 2 to 4 cans tomatoes (depending on number of sausages) . Par boil sausage for 2 to 4 minutes. Mince Mortedella and shallots in food processor. Heat in oil in large pot and add mortadella and shallots. Remove casings from sausage and mince in processor and add to pot. Cook until meat starts to brown on the bottom. Add the rosemary and basil and the wine. 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(Tastes almost identical) Home Cookin Chapter: Recipes From Thibeault's Table Beef Tenderloin - Kabobs ======================== 2 pounds beef tenderloin, cut into cubes (from 1 inch to 2 inches) 2 - 3 cloves of garlic minced 1 large shallot, chopped 2 tablespoons fresh thyme chopped/ and/or Rosemary 2 tablespoons fresh parsley chopped 1 cup red wine 1/2 cup olive oil salt Black Pepper - Coarsely Ground 2 Green Peppers cut into squares 2 large white onions- cut into 1/4's (option: Large Cherry Tomatoes) . Cut beef tenderloin in to nice size cubes. Mix together all of the other ingredients and marinate the beef for about 4 to 6 hours. Par Boil onions and green peppers for less than one minute. Drain and cool in icewater. REmove meat from Marinade and thread onto metal or wooden skewers, placing a piece of green pepper and onion inbetween each piece of meat. Grill on high heat. Turn a few times. Tenderloin should be served rare to medium rare so these do not take long to cook, depending on your grill. Home Cookin Chapter: Recipes From Thibeault's Table ===================== http://www.thefreshloaf.com/recipes/potatorosemaryrolls?destination=node%2F423 Potato Rosemary Rolls Makes 18 small rolls or 12 hamburger sized buns 1 potato, cooked and mashed 1 lb (3 1/2 cups) bread or all-purpose unbleached flour 3/4 - 1 cup water 2 teaspoons instant yeast 2 teaspoons salt 1 tablespoon butter 1 tablespoon dried rosemary or 2 tablespoons fresh rosemary 1 teaspoon ground black pepper 1 teaspoon ground sage leaves Cook the potato until soft, either by boiling or baking in the oven or microwave. For this batch I chopped up and boiled the potato. I then reserved a cup of the potato water to add to the loaf, figuring it had additional nutrients and starches that would help my loaf. Mash the potato. Removing the skin prior to mashing is optional: if you are using tough skinned potatoes like russets I would suggest removing them, but with soft skinned potatoes such as yukon gold or red potatoes I typically leave them on. The chopped up skin add nice color and texture to your rolls. Combine the flour, mashed potato, yeast, salt, pepper and herbs in a large bowl. Add 3/4 cups water and knead or mix for 5 to 10 minutes, adding more water or flour until a consistency you are comfortable working with is reached. I added close to a full cup of water and ended up with an extremely sticky dough that was difficult to work with. I was only able to shape the rolls by repeatedly dipping my fingers in flour. The end result was wonderful though. (I encourage amateur bakers to push the limit of what they think they can handle, moisture-wise. More often than not you'll be pleasantly surprised with the results, though you can go too far and end up baking a pancake, which I've done more than once.) Place the dough in a greased bowl, cover the bowl with plastic wrap or a moist towel and let the dough rise until it has doubled in size, typically 60 to 90 minutes. Remove the dough from the bowl, gently degas it, and shape it. For rolls or buns you can weigh them if you like or just eyeball them. I cut racquetball sized chunks of dough (larger than golf balls, smaller than tennis balls) then rolled them into balls in my well-floured hands. I placed them on a baking sheet covered with parchment, placed the entire sheet in a plastic trash bag, and set it aside to rise for approximately an hour again. While the dough rose, I preheated the oven to 375 degrees. If you have a spritzer, spray the top of the rolls with water right before placing them in the oven. Place them in the center rack and bake them for 10 minutes. Rotate the pan 180 degrees and bake them for another 10 to 20 minutes, depending on size. My large hamburger bun sized rolls took close to half an hour to bake. You'll know they are done when the bottom of the rolls is solid and slightly crispy. If you have a probe thermometer, check the temperature inside one of the rolls. When the internal temperature is approaching 200 degrees F, they are ready to pull out of the oven. Home Cookin Chapter: Recipes From Thibeault's Table Italian roasted chicken (Rosemary Lemon) ======================================== Edited November 10th, 2006 This recipe is my version of the Italian Chicken we use to order in a Italian restaurant in Sault Ste. Marie. It can be made with small roasting chickens, chicken pieces or cornish game hens. 2 Cornish Game Hens 3 or 4 sprigs of rosemary 2 heads of garlic, peeled and cracked salt, pepper juice from one or two lemons lemon zest (optional) hot red pepper flakes 1/2 cup olive oil Kalamata olives (optional) chicken broth . If using roasting chickens or game hens, split the birds down the back and remove the back bone. Place the chicken halves or pieces in the roasting pan. Toss in the garlic cloves and the sprigs of rosemary. Season with salt, pepper and red pepper flakes. squeeze the lemons over the chicken and drizzle with the olive oil. You can prepare the chicken up to this point and let rest in the fridge for an hour or two. Roast in a 450°F Check after about 20 minutes and add some chicken broth to the pan. This will stop the garlic from getting burnt. (If you are using the olives add them now) Add more if needed. When chicken is done, remove from pan and add a little more chicken broth, stir and serve sauce over the chicken. My favourite side with this chicken is Spaghetti Aglio E Olio

Need ideas what to do with beef/pork roast

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Comments (13)

Here's a recipe I found this morning on the Food & Drink website. SLOW-BARBECUED CARIBBEAN PORK EARLY SUMMER 2007 By: Jennifer MacKenzie Braised to moist tenderness with Island seasonings, pork shoulder roast is not only economical, it's robust with flavour. If using a gas barbecue, more than 1 burner is essential to cook with indirect heat. If your barbecue doesn't have a built-in thermometer, place an oven thermometer on the unlit side beside the roast to be sure the temperature is maintained. The oven version is just as tasty and easy. Cut roast into thin slices and serve on roti, tortillas or buns and top with fresh, colourful Mango Salsa and Chili Potato Wedges (recipes follow). 4 lb (2 kg) boneless pork shoulder blade (butt) roast, tied 4 cloves garlic, minced 2 tbsp (25 mL) minced fresh ginger root 2 tbsp (25 mL) packed brown sugar 1 tbsp (15 mL) minced fresh hot pepper 1 tbsp (15 mL) dried thyme 1 tsp (5 mL) ground allspice 1 tsp (5 mL) salt ½ tsp (2 mL) ground cinnamon 1 cup (250 mL) coconut milk ¼ cup (50 mL) freshly squeezed lime juice 1. Place roast in a large foil pan (for barbecue) or a roasting pan (for oven). Combine garlic, ginger, sugar, hot pepper, thyme, allspice, salt and cinnamon in a bowl. Stir in 1 tbsp (15 mL) of the coconut milk. Spread all over roast. Let stand at room temperature for 30 minutes. 2. Meanwhile, preheat the barbecue to high or oven to 350°F (180°C). 3. Combine remaining coconut milk and lime juice and pour around roast in pan. Cover entire pan with foil, sealing tightly around pan but not touching roast. 4. If barbecuing, turn 1 side of barbecue off and reduce other burner(s) to medium-high or temperature required to maintain 350°F (180°C). Place pan on unlit side of barbecue or place in oven. Grill or roast for 2 to ½ hours. 5. Uncover and baste roast with pan juices. Grill or roast, uncovered, for 30 to 45 minutes longer, basting twice more, until fork tender and a meat thermometer reads 170°F (75°C). Tent with foil and let stand for 15 minutes before carving. 6. Transfer roast to a cutting board, discarding pan juices. Cut off strings and cut roast into thin slices. Serve with Mango Salsa and Chili Potato Wedges. Serves 8 Mango Salsa This fresh and tangy salsa is the perfect complement to the pork. It is best made just before serving but can be covered but can be covered and refrigerated for up to 2 hours. 2 firm ripe mangos 1 tsp (5 mL) grated lime zest 2 tbsp (25 mL) freshly squeezed lime juice 2 tbsp chopped fresh cilantro 1 tsp (5 mL) minced fresh hot peppers (or to taste) ¼ tsp (1 mL) salt 1. Peel mango and cut flesh from pits. Dice flesh and place in a bowl. Add lime zest, lime juice, cilantro, hot pepper and salt. Toss gently to combine. Taste and check seasonings. Makes about 2 cups (500 mL) Chili Potato Wedges Traditional foil-packet barbecued potatoes get a boost that will liven up any barbecue meal. Ancho chili powder is increasingly available and gives a nice chili flavour without overpowering heat. If you like a smoky heat, add ¼ tsp (1 mL) chipotle pepper powder to the butter mixture. The zesty dip is easily put together as the crispy-crusted potatoes cook. 3 lbs (1.5 kg) baking potatoes (russet or Yukon gold) ¼ cup (50 mL) butter, softened 1½ tsp (7 mL) ancho or other chili powder 1 tsp (5 mL) sea salt or kosher salt ¼ tsp (1 mL) freshly ground black pepper Dip 1 cup (250 mL) sour cream or mayonnaise 1 tsp (5 mL) grated lime zest ¼ tsp (1 mL) ancho or other chili powder 1. Preheat the barbecue to medium-high or oven to 350ºF (180ºC). 2. Scrub potatoes under running water. Pat dry and cut each lengthwise into 8 wedges. Place on a large piece of heavy-duty foil. 3. Mash butter, chili powder, salt and pepper together in a bowl. Drop in small dollops randomly over potatoes on foil. Top with another large piece of foil and seal both pieces together with a tightly crimped edge. Slide onto a baking sheet. 4. Slide packet off baking sheet onto grill or place on sheet in oven. Grill or bake for 30 minutes, gently shaking packet a few times and flipping over halfway. Carefully unseal a small section and check potatoes with a fork to ensure they are tender. If not, reseal and cook for 5 to 10 minutes longer. 5. Meanwhile, make dip. Combine sour cream, lime zest and chili powder in a serving bowl. 6. Let potatoes stand for 5 minutes. Open packet and, using a lifter, remove potatoes from foil (you may have to scrape the crispy ones) and transfer to a serving platter. Serve dip on the side. Serves 8

dixiedog_2007

17 years ago

I couldn't say it any better then LindaC. She's right on!

cookingrvc
Original Author

17 years ago

Thanks guys. yes Lindac, I will be keeping them separate!

Angelaid, I think I'll be using a mixture of olive oil, lemon, garlic, and some herbs. I use to use the dried Good Seasons and add my own measures of oil and whatever, but don't use packaged stuff much anymore.

I serve them with greek yogurt sauce (tziziki), pitas, and grilled onions, zucchini, green peppers, and small grilled potatoes.

I think this year I will probably slice up some large potatoes and just grill the large slices.

Tzitziki Yogurt Sauce

16 oz. Pace Greek yogurt (or plain regular yogurt, strained in coffee filter overnight (refrigerated)).
1 Cucumber - peeled and seeded - grated
4 T. Olive oil
2-3 Garlic cloves - minced (pressed through a garlic press)
1 T. White vinegar
Salt/pepper to taste

Mix and chill overnight to meld the flavors)

Sue

annie1992

17 years ago

I agree, use good beef. I've never used tenderloin because it just seems wrong, LOL, but I mostly use top sirloin. I like it very, very rare, so I usually have to cook the vegetables a bit first, especially the onions (which I love, so I have to use them).

I marinate mine in Jessica's lime-chipotle marinade, or Nancy (wizardnm's) Asian Marinade. I know Nancy's recipe said "for chicken" but I use it on beef. I love them both, but they are completely different flavors depending on what you like and are hungry for. Or you could marinate chicken in the lime chipotle and beef in teriyaki....

Lime-Chipotle Sauce
(Jessica at CF)
Food processor:
1/2 cup honey
2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus)
3 tablespoons brown mustard
1/2 cup lime juice
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 cup chopped fresh cilantro
Season with salt and pepper
Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups.

Asian Marinade for Chicken Breast
I have never given this recipe out, but now it's time. Let me know what you think. Chicken done in this is flavorful and leftovers make a great salad the next day.
enough for 5 lbs of chicken breasts

1C veg oil
1/4 C sesame oil
3/4 C soy sauce (Kikkomen)
1/3 C minced garlic
4 Tblsp minced ginger
2/3 C minced cilantro
5-6 green onions
1 tsp grd blk pepper

I put the onions, ginger and cilantro in the food processor and pulse till chopped fine.

Combine all and marinate chicken breasts, up to 24 hrs. but at least 1 hr if you can I have also put marinade in a freezer bag with chicken and frozen (good to do with the left over)
Nancy

Annie (who still has beef in the freezer)

caliloo

17 years ago

Our friend Lou posted this recipe on my Greek thread. It is DEFINITELY on the menu for this weekend and sounds similar to what you are looking for. Note he recommends Filet Mignon also if not using pork....

Alexa

*********************************************************

Soulvaki Recipe in a Pita or served over favorite Rice.

In my BIL's Restaurant,
We used Pork Tenderloin cubed 1 1/2 inch. or
You can use Fillet Mignon.

Marinate 1 1/2 lbs.of Meat at least 2 hours or overnight.

IN
1/2 cup of EVOO,
2oz.Wine,
4 Garlic Cloves Chopped Small
1 Tablesp. of Onion Powder
a pinch of powdered Red pepper( to taste )
1 teasp.Worchersire
Pinch of Black Pepper
1 teaspoon of Oregano
2 teaspoons Lemon Juice

Put the meat and Ingredients in a Bowl and mix it around with a spoon and cover to marinate.

For the Pita Ingredients:

Chop 3 Garlic Cloves and 1/2 cup Parsley fine.
Chop a med. Onion small
Chop 1/4 cup of Celery ( optional )
Mix all this in a 1/3 cup of EVOO
Salt and pepper to taste
Slice a Tomatoe 1/4 inch

I'm just Guess ta mating the amounts, from when we did it.
Use your own Judgement too.

Barbecue;

Skewer the Meat, alternate with vegatables (optional)
Tomatoes , Onion , Red Bell Peppers.
Place on Barbecue, turning, for about 15 minutes or until the meat is browned.

Before Meat almost done brush the Pita with EVOO and
place in a hot frying pan for about 15 seconds.

Place a piece of Alluminum Foil in the open Palm of your hand, Place the Pita on top.
Place the cooked meat on the Skewer, in the Pita
Fold the Pita around the meat and pull the Skewer out.

Open slightly and Spoon in some of the prepared Pita ingredients and Sliced Tomatoes.

Fold it and Mangi.

This is One traditional way to do Soulvaki.

Lou

hawk307

17 years ago

Thanks Alexa :
Just made some at a friends ( no Photo's )
He used Beef Tenders , No Vegetable on the Skewer and
we put it over,
Zatarain's, New Orleans Style , Dirty Rice with Pork.
I went and came back from Soulvaki Heaven.

Lou

User

17 years ago

I often make kebabs from chicken, beef and pork, all done separately. I like to make all three when cooking for a group.

I use tenderloin when making beef or pork kabobs and they always turn out great.

For beef I always use beef tenderloin and an olive oil, garlic and Worcestershire sauce marinade.

For pork a soy sauce, garlic, and olive oil marinade, for chicken a yogurt, lemon and garlic based marinade.

For veggies I use mushrooms and onions for beef, for pork, pineapple and bell pepper, for chicken lemon slices and onions.

User

17 years ago

Another that uses Beef tenderloin when making beef kabobs. And, it should go without saying, don't over cook the beef. Beef tenderloin should be rare to medium rare. For Chicken I season with a greek rub of fresh garlic, oregano ,fresh squeezed lemon, salt and pepper.

Home Cookin Chapter: Recipes From Thibeault's Table

========================

2 pounds beef tenderloin, cut into
cubes (from 1 inch to 2 inches)
2 - 3 cloves of garlic minced
1 large shallot, chopped
2 tablespoons fresh thyme
chopped/ and/or Rosemary
2 tablespoons fresh parsley
chopped
1 cup red wine
1/2 cup olive oil
salt
Black Pepper - Coarsely Ground

2 Green Peppers cut into squares
2 large white onions- cut into 1/4's

(option: Large Cherry Tomatoes)
. Cut beef tenderloin in to nice size cubes.

Mix together all of the other ingredients and marinate the beef for
about 4 to 6 hours.

Par Boil onions and green peppers for less than one minute. Drain and
cool in icewater.

REmove meat from Marinade and thread onto metal or wooden skewers,
placing a piece of green pepper and onion inbetween each piece of meat.

Grill on high heat. Turn a few times. Tenderloin should be served
rare to medium rare so these do not take long to cook, depending on
your grill.

jennifer_featherings_com

15 years ago

This is the best marinade I've found, it's sooo good and extremely flavorful. I follow the recipe exactly with the exception of the oil. I use less than a cup.

Here is a link that might be useful: The Best Marinade

Best Beef for Shish Kabob?

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Best Beef for Shish Kabob?

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