I typically do grilled chicken kabobs, but am going to do some beef this year along with the chicken. Want to make sure that dish results in tender beef, not leather.
What's your preference?
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
We're doing beef kabobs and shrimp kabobs Sunday too.What do you use for your marinade?
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I couldn't say it any better then LindaC. She's right on!
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 - grated4 T. Olive oil2-3 Garlic cloves - minced (pressed through a garlic press)1 T. White vinegarSalt/pepper to taste
Mix and chill overnight to meld the flavors)
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 honey2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus)3 tablespoons brown mustard1/2 cup lime juice1 1/2 tablespoons minced garlic1 teaspoon ground cumin1/2 teaspoon ground allspice1/2 cup chopped fresh cilantroSeason with salt and pepperServe 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 BreastI 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 oil1/4 C sesame oil3/4 C soy sauce (Kikkomen)1/3 C minced garlic4 Tblsp minced ginger2/3 C minced cilantro5-6 green onions1 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)
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....
Soulvaki Recipe in a Pita or served over favorite Rice.
In my BIL's Restaurant,We used Pork Tenderloin cubed 1 1/2 inch. orYou can use Fillet Mignon.
Marinate 1 1/2 lbs.of Meat at least 2 hours or overnight.
IN1/2 cup of EVOO,2oz.Wine,4 Garlic Cloves Chopped Small1 Tablesp. of Onion Powdera pinch of powdered Red pepper( to taste )1 teasp.WorchersirePinch of Black Pepper1 teaspoon of Oregano2 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 smallChop 1/4 cup of Celery ( optional )Mix all this in a 1/3 cup of EVOOSalt and pepper to tasteSlice a Tomatoe 1/4 inch
I'm just Guess ta mating the amounts, from when we did it.Use your own Judgement too.
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 andplace 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 PitaFold 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.
Thanks Alexa :Just made some at a friends ( no Photo's )He used Beef Tenders , No Vegetable on the Skewer andwe put it over,Zatarain's, New Orleans Style , Dirty Rice with Pork.I went and came back from Soulvaki Heaven.
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.
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 intocubes (from 1 inch to 2 inches)2 - 3 cloves of garlic minced1 large shallot, chopped2 tablespoons fresh thymechopped/ and/or Rosemary2 tablespoons fresh parsleychopped1 cup red wine1/2 cup olive oilsaltBlack Pepper - Coarsely Ground
2 Green Peppers cut into squares2 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 forabout 4 to 6 hours.
Par Boil onions and green peppers for less than one minute. Drain andcool 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 servedrare to medium rare so these do not take long to cook, depending onyour grill.
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