I recently was able to rescue some of my pans from our storage unit, and lo and behold, my grill pan was included! I missed this grilling-beauty over the summer months. It is practically impossible to grill in New York on an outdoor grill, unless you illegally cart your BBQ grill to your local park. Seeing as it is illegal, and that space in your apartment is precious (where would you store a grill in your apartment, come on!), I resort to a stove top grill pan. I certainly put it to good use last night, and made beef kabobs. Meat and veggies on a stick – Yum!
There are many different ways of spelling kabob – kebab, kabob, kabab – depending on where they are from. Kabobs can be found in Turkish, Persian, Iraqi, Arabic, Greek, Indian, Asian, U.S., Armenian, and a whole bunch of other countries’ cuisines. Each region, culture, and religion have their own way of making kabobs. Usually kabobs include pieces of meat and some vegetables cooked on skewers.
In Los Angeles, we lived in an Armenian neighborhood, where the kabobs were dynamite! I didn’t even attempt to make kabobs there because we could just walk (yes, we actually walked in LA) around the corner to find 3 different kabob houses that could blow mine out of the water. I can’t remember the last time I made kabobs. So, I decided to make an Armenian influenced beef kabob.
I marinated the beef and veggies (separately) for 4 hours before popping them on the skewers. I chose acidic items to marinade the beef to break down the muscle fibers allowing for more absorbtion of the liquids, and thus yielding a juicier piece of meat. Oh, and it was juicy & flavorful! I served our kabobs over rice pilaf. The butteriness of the pilaf with the succulent beef and the hearty vegetables was a winning combination. There is something very medieval about eating meat off a stick!Beef Kabobs by Anne Printable Recipe
1 lb beef, cubed
8 oz mushrooms, whole
1 red onion, cut into wedges, 1/4 of onion reserved for marinade 1 zucchini, cut into half-moons
marinade for the beef:
2 TBS olive oil
2 TBS lemon juice
2 tsp dried oregano
2 TBS red wine vinegar
1/4 diced red onion
Place the beef in a resealable plastic bag, or bowl. In a small bowl, whisk together the marinade ingredients for the beef. Pour over the beef and stir to coat all pieces evenly. Seal the bag, or cover the bowl with plastic wrap. Place onion wedges (each layer released), zucchini, and mushrooms in a separate container. Whisk together the marinade for the vegetables in a small bowl, and pour over the vegetables. Stir to coat evenly. Seal or cover, and refrigerate both the meat and vegetables for at least 4 hours or up to 8. If you are using bamboo or wood skewers, make sure to soak in water for 30 minutes to an hour to prevent burning.
Thread on skewers, alternating the meat and vegetables. Make sure to leave a little space between each piece to ensure even cooking. Broil or grill the skewers until the beef is nearly cooked through – approximately 3-5 minutes per side. Serve hot with your choice of side dish.