Beef Recipes | The Kitchen Things

Steak and Potato Kebabs

Who doesn’t love steak and potatoes? It is a very popular food combination eaten in the West. This is the kebab version of that dish. It is best to parboil the potatoes before placing them on the skewer. That way, the steak and potatoes cook evenly and at the same rate. Look for very tiny potatoes. If you cannot find them, try using smaller fingerling potatoes. Ingredients 2 pounds (900g) sirloin or tri-tip steaks 20 to 22 tiny potatoes, 1 to 1½ inches (2.5 to 4 cm) around 6 to 8 skewers Olive oil 1 teaspoon black pepper 2 ½ … Read more

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Potato Kebabs / Steak and Potato Kebabs / Steak Kebabs

Carne Asada Kebabs

Beef Recipes, Recipes

The secret to making these kebabs is to cut the meat into very thin strips. We choose tri tip for this one because it has a perfect balance of lean to fat so that the beef is flavorful and tender, provided it is cooked quickly. This kebab is perfect for tacos and can be removed quickly form the skewer and go straight to a warmed tortilla in no time. Ingredients 1 tri-tip roast (3 pounds, or 1.3 kg) 15 to 20 skewers (presoak if using bamboo skewers) Juice of 3 limes 1⁄3 cup (80 ml) tequila ¼ cup (60 ml) … Read more

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Asada Kebabs / Carne Asada Kebabs

Peruvian Anticuchos

Beef Recipes, Recipes

This recipe is traditionally made with beef heart, but for the purposes of this cookbook we will use a more familiar meat instead. If you have access to beef heart and want to try it, by all means do. The main flavor component is a smoky chile pepper paste often used in Peruvian cooking called Aji Panca. It can be a little hard to find in a regular grocery store, but is readily available online and in South American specialty food stores. If you don’t have time to track it down, then see the instruc tions for a suitable replacement. … Read more

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Peruvian Anticuchos

Meatball Kebab Subs

Beef Recipes, Recipes

This is one of the easiest and most convenient ways to prepare a meatball sub sandwich. Think of it as the cookout, camping, or tailgater’s version of a stovetop favorite. The meatball kebabs cook quickly and really benefit from that open flame flavor. Ingredients 1 cup (50 g) cubed day old bread ¼ (60 ml) cup milk 2 pounds (900 g) ground beef (85% lean) ¼ cup (25 g) grated Parmesan cheese 1 egg, lightly beaten 3 cloves of garlic, minced 2 teaspoons dried basil 1 teaspoon dried oregano 1½ teaspoons salt ½ teaspoon black pepper ¼ teaspoon red pepper … Read more

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Meatball Kebab / Meatball Kebab Subs

Balsamic Brown Sugar Steak and Onion Kebabs

Beef Recipes, Recipes

The secret to these tender cubes of chuck roast is the glaze that caramelizes on the grill, thereby infusing a relatively cheap cut of beef with a deep rich flavor. This dish is perfect served over rice, quinoa, or pasta. Ingredients 1 chuck roast (2 pounds, or 900 g) 1 medium sweet onion 4 to 6 skewers 2 tablespoons (28 ml) olive oil 1 teaspoon salt ½ teaspoon black pepper ½ cup (120 ml) balsamic vinegar 3 tablespoons (45 ml) soy sauce ½ cup (115 g) dark brown sugar ¼ teaspoon mild or medium chili powder 1⁄8 teaspoon black pepper … Read more

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Brown Sugar Steak / Onion Kebabs

Lebanese Beef Kofta

Beef Recipes, Recipes

It was a ground beef patty, cooked on a flat griddle and put on a roll so it could be carried around while one enjoyed the exhibits. It’s a great American story, but other cultures have also created portable ground beef dishes. Kofta originated in the East and predates written history, but it now is commonly found in Central Asia and across the Atlantic. While not shaped like a patty, there are some similarities. This skewered kebab is made from minced or ground meat, cooked over an open fire, and placed in a thick piece of flatbread like a pita … Read more

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Beef Kofta / Lebanese Beef Kofta