There apparently is a taste for the Middle Eastern Cuisine in the Philippines, and it all comes in variations that suit the Filipino taste buds. And while some of the entrees take some experience and special equipment to prepare, the classic shish kebab (or kabob. Spelling differs for every person) is one of the easiest and most fun to cook. Also, the variety of colors that naturally occurs in the presentation of the meal is a very pretty sight for the hungry foodie.
Given the pursuit to try and learn to cook things aside from just eating them, here was a recipe that was pulled off the internet, modified, and executed satisfactorily on the first try:
Shish Kebab (Serves 8 )
Requires: Charcoal Grill. If none, any stove-top apparatus equivalent of a grill
For the beef marinade:
- 2 lbs beef sirloin or tenderloin, cut into 1 inch cubes (for large skewers, use 1.5 to 2 inch cubes) <- If you want chicken, fish, shrimp, lamb, or any other meat, feel free to mix it up! What is important it to soak it all in the marinade mix
- 1/2 cup olive oil
- 1 tablespoon white vinegar
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon paprika
- 1 teaspoon garlic, minced
- 1 whole white onion, minced
- salt and pepper to taste
24 hours prior to grilling, prepare marinade by combining olive oil, vinegar, corinader, garlic, cumin, and paprika.
Pour marinade into freezer bag and add beef cubes. Allow to marinate in the refrigerator at least 2 hours until ready to grill.
- Variety of bell peppers (red, green, yellow)
- Anything else you wish to stick in the skewer. The idea is to have fun !
- If barbecue sticks will be used: submerge it in water for about 15 minutes so that the sticks won’t burn when grilling.
- Cutting the other ingredients: If using large skewers, leave the tomatoes and onions whole or cut in half. If using barbecue sticks, cut them in wedges. For bell peppers, just use larger cuts for larger skewers (about 2-3 inch thick peppers cut in chips. Any smaller will just break when you pierce it on the large skewers)
- Take the meat out and thread them as desired (for this recipe, we alternated the meat with a vegetable. More meat=more fun )
- Prepare the grill in medium-high heat.
- Cook each side for 5-7 minutes
- Serve over a bed of white rice with butter or pita bread.
- 1/2 cup plain yogurt
- 1/2 cup all purpose cream
- 1 lemon
- 4 cloves garlic, minced
- salt to taste
Just mix all ingredients together and squeeze the juice of the lemon into the sauce. Feel free to add minced cucumber to give it a different texture and dimension in the flavor
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