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Bangali Shish Kebabs |
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Serves: 4 BANGLADESHAdvance 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 1/2 pounds beef tenderloin steaks, trimmed and cut into 1-inch cubes 3 cloves garlic, minced 1 tablespoon ginger, minced fresh 1 1/2 teaspoons salt 1 tablespoon coriander, ground 1 teaspoon cumin, ground 1 teaspoon black pepper, freshly ground 1/2 to 1 teaspoon cayenne pepper, or to taste 3 tablespoons vegetable oil FOR THE KEBABS: Bread, Tandoori-baked flat or pita bread 1 cucumber, seeded and cut into 1/2-inch dice 1 tomato, seeded and cut into 1/2-inch dice 1 onion, small, cut into 1/2-inch dice 1 lemon, cut into wedges Barbecue sauce, Bangali Mango-Tamarind (optional) Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
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. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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