Beth's Shish Kebab Recipe | Kin Community
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This party planning episode is all about food on a stick! Kebabs are definitely a fun, unique dinner party theme and your guests are sure to enjoy all these healthy, delicious recipes!
SPECIAL: KEBABS
1.) Spiced Cashews - 2:34
2.) Apricot Belinis - 0:57
3.) Curry Shrimp, Pineapple and Red Bell Pepper - 4:31
4.) Garlic, Rosemary Lamb Kebab with Grilled Potatoes - 8:23
5.) Veggie Kebabs (eggplant, Zucchini, Mushrooms and red onions and cherry tomato-separate) - 10:18
6.) Grilled Banana Skewers with Rum Raisin Ice Cream and Homemade Caramel Sauce - 12:31
FOR MORE FULL PARTY MENUS CLICK HERE:
Spiced Cashews (Click on 2:34 to fast-forward the video to the recipe)
Apricot Bellinis (Click on 0:57 to fast-forward the video to the recipe)
Curried Shrimp Kebabs with Pineapple and Red Bell Pepper with Sweet and Tangy Dipping Sauce (Click on 4:31 to fast-forward the video to the recipe)
Rosemary Lamb Kebabs with Garlicky Lemon Potatoes (Click on 8:23 to fast-forward the video to the recipe)
Veggie Kebabs (Click on 10:18 to fast-forward the video to the recipe)
Grilled Banana Kebabs with Rum Raisin Ice Cream and Caramel Sauce (Click on 12:31 to fast-forward the video to the recipe)
Meat kebabs with red bell peppers and onions
Indulge your senses in a culinary journey with our sizzling meat kebabs, perfectly charred to perfection over glowing charcoal. Each succulent morsel is a delightful combination of tender meat, vibrant red bell peppers, and tantalizing onions, harmoniously mingling together to create a symphony of flavors.
As the kebabs dance on the smoky grill, the meat undergoes a mouthwatering transformation, developing a delectable smoky aroma that wafts through the air, teasing your taste buds. The red bell peppers, meticulously threaded onto skewers, release their natural sweetness and lend a vibrant splash of color to the ensemble, enhancing the visual appeal.
The onions, thinly sliced and thoughtfully interspersed with the meat and peppers, infuse their distinctive pungency, offering a pleasant balance to the overall taste. As they grill, they soften and caramelize, adding an irresistible touch of sweetness and texture.
The interplay between the smoky notes of the charcoal, the juicy meat, and the harmonious combination of red bell peppers and onions creates a culinary masterpiece that captures the essence of outdoor grilling. With every bite, your palate will be rewarded with a burst of savory flavors, rich and complex, enhanced by the natural charred essence that only charcoal can provide.
These meat kebabs with red bell peppers and onion, cooked on charcoal, are more than just a meal. They are an experience that transports you to a Mediterranean feast, evoking images of sun-soaked terraces and lively gatherings. Savor the tender, smoky meat alongside the sweetness of the peppers and the aromatic allure of the grilled onions, and allow yourself to be immersed in a culinary delight that will leave you craving for more
#kebab #skewers #meat
Easy Beef Shish Kebabs - How to Make The Easiest Way
It's time to dust off your grill and start thinking about a summer full of delicious grilled meals. For Lisa Lavery of the CHOW Test Kitchen, nothing's tastier, or easier, than skewering some marinated beef and veggies and dropping them on the grill. She shares her simple technique for making our Beef and Vegetable Shish Kebabs in this week's episode of The Easiest Way.
Want to make this? Here is the recipe! -
The Easiest Way is CHOW's weekly video recipe series. Every other Wednesday we'll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you'll never lack for dinner ideas again!
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Sichuan Poached Beef Recipe (Shui Zhu Niu Rou 水煮牛肉)
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This includes a very unique method to cook beef which makes the meat extra tender and juicy. It is a classic Sichuan-style food. If you like spicy food as well, give this a try soon.
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Ingredients for the beef marinade [Serves 3-4 people]
- 300 grams of beef slices
- 3/4 tsp of salt
- 1/4 tsp of baking soda [Amazon Link:
- Ginger garlic scallion water (2 cloves of garlic +2 slices of ginger + 3 pieces of the white part of spring onion+ 1/4 cup of water)
- 1 egg white
- Corn starch water (1 tbsp of water +1 tbsp of cornstarch)
Ingredients for the Dao Kou La Jiao [刀口辣椒]
- 2/3 cups of dry hot chilies [Amazon Link:
- 1 tbsp of Sichuan peppercorn [Amazon Link:
- 2 tbsp oil to stir fry
Ingredients for the vegetables to put on the bottom [底菜]
- 2/3 cup of carrot
- 2/3 cup of bean sprout
- 2/3 cup of shredded cabbage
- 2/3 cup of celery
- 1/2 tsp of salt or to taste
Ingredients for the spicy broth
- 3 tbsp of oil
- 4 slices of ginger
- 4 cloves of garlic, roughly minced
- 4 pieces of the white part of spring onion
- 2 tsp of Sichuan peppercorn
- 3 tbsp of Sichuan Dou Ban Jiang [Amazon Link:
- Few pieces of Chinese pickled chili, finely diced (optional)
- 1.5 tsp of chili flake (adjust the heat level to your own preference) [Amazon Link:
- 2.5 cups of water or beef stock
Ingredients to add at the end
- Dao Kou La Jiao [刀口辣椒]
- 2 tsp of toasted sesame seeds [Amazon Link:
- 3 tbsp of minced garlic
- 3 tbsp of hot oil to pour on the top
- Cilantro and scallion for garnish
MARINATING THE BEEF
- Slice 300 grams of beef in 3 mm thick pieces. Sirloin, Fillet or Tenderloin work the best for this recipe. Blade or Topside will also work as well.
- Make aromatic water: blend 2 cloves of garlic, 2 slices of ginger, 3 pieces of the white part of spring onion, and 1/4 cup of water into a puree. Let it go through a sieve to get rid of the solid part. Save the liquid.
- Marinade the beef with 3/4 tsp of salt, 1/4 tsp of baking soda, aromatic water, 1 egg white. Mix the beef within one direction until all the liquid is gone. Pour in some cornstarch water in batches (1 tbsp of water mixed with 1 tbsp of cornstarch). Keep messaging it for another 3 minutes until you can feel that the beef has a velvety texture. Cover it. Let it sit for 20 minutes.
MAKING THE DAO KOU LA JIAO刀口辣椒
- Add 2 tbsp of oil, 1 tbsp of Sichuan peppercorn, and 2/3 cup of dry hot chilies to the wok. Keep the flame on medium-low and stir this for a minute.
- Take the chilies and Sichuan peppercorns out. Leave the oil in the wok.
- Roughly chop the chilies and finely dice the Sichuan peppercorn. Set it aside.
PREPARE THE DI CAI [底菜].
- In the same wok, add in the carrot, the bean sprout, the shredded cabbage and, the celery. Toss them on high heat for a minute. Add some salt to taste. Put the veggies in the bottom of the bowl. Set that aside.
MAKING THE SPICY BROTH TO POACH THE BEEF
- Add more oil to the same wok. Add 4 slices of ginger, 4 pieces of the white part of spring onion, 4 cloves of garlic, roughly minced, 2 tsp of Sichuan peppercorn, 3 tbsp of Sichuan Dou ban Jiang, 1.5 tsp of chili flake, some diced Chinese pickled chilies. Stir everything on low heat for a minute or until everything is fragrant. Pour in 2.5 cups of beef stock or water.
- Bring it to a boil. Taste and adjust the saltiness. Turn the heat to low and let it simmer for another 5 minutes.
- Add in the marinated beef. Stir it gently. Turn the heat to maximum. Bring this to a full boil to make sure all the meat is cooked through. Turn off the heat. Pour this on top of the vegetable Di Cai that we made before.
- Sprinkle the Dao Kou la jiao on the top. Add 2 tsp of sesame seeds, some diced garlic. Heat up 3 tbsp of oil to smoking hot and pour it on the top. Top some cilantro and green onion for garnish. And you are ready to serve.
TURKISH ADANA KEBAB RECIPE | TURKISH KEBAB WITHOUT GRILL || by Aqsa's Cuisine
Turkish Adana Kebab | Turkish kebab recipe | Turkish Recipe | Restaurant Style kebab | How to make Turkish Adana kebab | Easy Turkish Adana kebab | Turkish Adana style kebab | Turkish Adana style kebab with the fusion of Pakistani & Indian cuisines
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AQSA'S CUISINE
ingredients:
- Beef/mutton/lamb mince 1 kg
(70% meat 30% fat) (charbi wala keema)
- Red bell pepper ( lal shimla mirch) 1 medium
- Garlic 5-6 cloves (lehsan)
- Onion (pyaaz) 1 large
- Parsley or Coriander 1/2 bunch OR 1/2 cup
(dahnia)
- Salt (namak) 3/4 tbsp or to taste
- Black pepper (kali mirch) 1 tsp
- Sumac 1 tbsp ( substitute: Pomegranate powder (anardana powder 1 tbsp or lemon juice 2 tbsp with 1/8 tsp lemon zest )
- Coriander powder (dahnia) 1/2 tbsp
- Cumin powder (zeera) 1 tsp
- Red chilli (lal mirch) 2 tsp
- paprika powder 1 tsp
- Oil for frying 2-3 tbsp
For Salad:
- Onion (pyaaz) 1 large
- Tomato 1 large
- Parsley or Coriander 2-4 tbsp
- Lemon juice 2 tbsp
- Sumac 1/2 tsp OR Black pepper (kali mirch) 1/4 tsp
Amazon Items:
Chopper & blender:
More bakra eid/mutton recipes:
Turkish Lahmacun recipe:
Irani kebab recipe:
Mutton biryani recipe:
#kebab #AqsasCuisine #Turkishkabab
Delicious Beef Kabobs, A Double Protein Dish with Lentils & Charred Vegetables
Link for Beef Cutlets:
Beef kabobs with Lentils:
1/2 c Chena dal or split peas
1 lb Ground beef
1-2 Chopped green chilies
1 tbsp grated ginger
4-5 Grated garlic cloves
1 tbsp Coriander powder
2 tsp Kashmiri chili powder or 1 -2 tbsp paprika
1 tsp Cumin powder
2 tsp Fennel seeds (1 tsp to blend & 1 tsp to mix)
1 tsp Sugar
2 tsp Lemon juice
2 tbsp Chopped cilantro
1 Large chopped onion
3 tbsp Breadcrumbs
Salt
1.5 c Cooking oil
For Roasting:
2 Bell peppers (yellow & red)
1 Sliced onion
1-2 Tomatoes & 2 Green chilies
For Raita Sauce:
1 Chopped cucumber
2 tbsp Chopped onion
1 tbsp Chopped cilantro
Salt
2 c Cooked basmati rice
Roti