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Bangali Shish Kebabs |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Bangali Shish Kebabs recipe on the web!!BANGLADESH Advance Preparation: 2 hour for marinating the meat Special Equipment: 4 long metal skewers or 8 short bamboo skewers, soaked for 1 hour in cold water to cover and drained Shish kebab is the world’s most popular barbecue dish. The meat varies as you move around the world (for that matter, so does the kind of skewer used), but the principle (meat grilled on a stick) remains constant. Here’s the Bengali version-a popular after-school snack in Bangladesh, the way burgers are in the U.S. The spicing is more restrained than the tandoori kebabs of India and the mix is rubbed onto the meat before the oil is added for marinating. The dry spices get into the meat better this way. I call for beef tenderloin here, but you can also use tenderloin tips or sirloin. FOR THE BEEF AND MARINADE: _ 1/2 lb beef tenderloin steaks, trimmed and cut into 1-inch cubes _ clove garlic, minced _ tbs ginger, minced fresh _ 1/2 tsp salt _ tbs coriander, ground _ tsp cumin, ground _ tsp black pepper, freshly ground ___ to 1 tsp cayenne pepper, or to taste _ tbs vegetable oil FOR THE KEBABS: Bread, Tandoori-baked flat or pita bread _ cucumber, seeded and cut into 1/2-inch dice _ tomato, seeded and cut into 1/2-inch dice _ onion, small, cut into 1/2-inch dice _ lemon, cut into wedges Barbecue sauce, Bangali Mango-Tamarind (optional) 1. Combine the beef, garlic, ginger, salt, and spices in a bowl and toss thoroughly to mix. Add the oil and toss again. Cover and let marinate, in the refrigerator, for 2 hours. 2. Preheat the grill to high. 3. When ready to cook, thread the beef cubes onto the skewers. Oil the grill grate, then arrange the kebabs on the hot grate. Grill, turning the kebabs with tongs, until the beef is cooked to taste, 2 to 3 minutes per side (8 to 12 minutes in all) for medium-rare. Transfer the kebabs to a platter. 4. Arrange the breads of your choice in one layer on the grate and grill until pliable, about 20 seconds per side. Divide the breads among serving plates (if serving as an appetizer, cut each bread in half). Unskewer the beef onto the breads (or fold a bread around the meat on each skewer and remove the skewer). Sprinkle the diced cucumber, tomato, and onion over the meat and squeeze a little lemon juice on top. Spoon the barbecue sauce (if using) on top, or use as a dipping sauce. Serve immediately. Serves 8 as an appetizer, 4 as an entrée Note: For extra flavor, start with whole cumin and coriander seeds. Lightly toast them in a dry skillet over medium heat until lightly colored and fragrant, 3 to 5 minutes, shaking the pan frequently, then cool and grind in a food processor. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Grilled Prime Ribs of Beef With Garlic and Rosemary Brazilian Stuffed Rib Roast Steak in Garlic-Lime Marinade / Palomilla Stet's Steak Steak From Hell Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise Florentine-Style Steak / Bistecca alla Fiorentina Nicaraguan-Style Steak / Churrasco Korean Sesame-Grilled Beef / Bool Kogi Grilled Beef Oaxaca-Style A Simple Matambre Montevidean Stuffed Beef Roll / Matambre Grilled Beef With Peanut Flour / Kyinkyinga Peruvian Beef Kebabs / Anticuchos Bangali Shish Kebabs Russian Beef Kebabs / Shashlik Fiery Stick Meat / Suyas Quick Persian Beef Kebabs Bani Marine Street Beef Kebabs Madeira Beef and Bay Leaf Kebabs / Espetada Lemongrass Beef With Peanuts Lettuce Bundles With Grilled Beef Saigon Market Beef Sticks Aromatic Lemongrass Marinade Korean Grilled Short Ribs / Kalbi Kui Dinosaur Ribs Montevidean-Style Sweetbreads / Mollejas Asadas Argentinian Veal and Chicken Kebabs Grilled Oxtails / Kare Kare |
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