Mediterranean cuisine

Professional

Kabab Platter

Name: Kabab Platter
Prep time: 30 min
Cook time: 2 hr 30 min
Total time: 3 h
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 30 Bamboo Skewers, soaked in water; Chicken marinade; 1 lb. Chicken thigh (3 pieces); 1/2 cup Mint, chopped; 2 cloves Garlic, grated; 1 tblsp Olive oil; 2 tsp. Cumin powder; 2 tsp. Corriander powder; 1/2 tsp. Ancho chili powder; 1 tsp. Garam masala; 1 tbsp. Tomato paste; 1 pinch Salt; 1 pinch Pepper; 2 tbsp. Red wine vinegar; Kefta kabab; 1 lb. Ground beef; 1 large Brown onions, diced; 1/2 cup Parsley, chopped; 1/2 ea. Serrano pepper; 2 clove Grated garlic; 2 tsp. Extra virgin olive oil; 1 tsp. Cumin; 2 tsp. Corriander ground; 1/4 tsp. Salt; 1/2 tsp. Pepper; Beef Marinade; 8 oz. Beefsteak, thin sliced; 1/2 large Onion, minced; 2 tbsp. Garlic; 2 tbsp. Ginger

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Look no further it’s all here, a kebab Party here we go! Some fresh and exciting marinades are going on here. Guys. A key ingredient to up the ante in this chicken marinade would be the abundance of fresh mint pairing with the pungent spice. Check out the secret ingredient that helps tenderize the beef kebabs! Have you ever toasted dried pasta before cooking it with rice? Thumbs up will be had at your next get-together.

Recipe

PRE TIME: 30 min

COOKING TIME: 2 hr 30 min

TOTAL TIME: 3 hr

6 SERVING

Ingredients:

30 Bamboo Skewers, soaked in water
Chicken marinade
1 lb. Chicken thigh (3 pieces)
1/2 cup Mint, chopped
2 cloves Garlic, grated
1 tblsp Olive oil
2 tsp. Cumin powder
2 tsp. Corriander powder
1/2 tsp. Ancho chili powder
1 tsp. Garam masala
1 tbsp. Tomato paste
1 pinch Salt
1 pinch Pepper
2 tbsp. Red wine vinegar
Kefta kabab
1 lb. Ground beef
1 large Brown onions, diced
1/2 cup Parsley, chopped
1/2 ea. Serrano pepper
2 clove Grated garlic
2 tsp. Extra virgin olive oil
1 tsp. Cumin
2 tsp. Corriander ground
1/4 tsp. Salt
1/2 tsp. Pepper
Beef Marinade
8 oz. Beefsteak, thin sliced
1/2 large Onion, minced
2 tbsp. Garlic
2 tbsp. Ginger
2 sprig Rosemary
2 ea. Serrano pepper
2 tsp. Cumin
1/3 cup Brown sugar
1/2 cup Soy sauce
1 cup Coca Cola
Saffron rice with Macaroni
2 tbsp. Butter, divided
1 tbsp. Olive oil
1/2 ea. Brown onion, minced
1 tsp. Safron
2 cup Jasmine rice
[Stock]
3 cup Chicken stock
2 ea. Bay leave
2 sprigs Rosemary
[Macaroni]
1/4 cup Extra virgin olive oil
1 cup Macaroni
1/2 tsp. Salt
Kebab basting sauce
1 tbsp. Garlic, chopped
1 ea. Lemon zest
1 tsp. Rosemary, minced
3 tbsp. Extra virgin olive oil
Sumac Salad
1 cup Green pepper, large diced
2 large Green onion, sliced
2 ea. Persian cucumber, sliced
3 ea. Heirloom Tomato
1/4 large Shaved Red Onion
2 tbsp. Parsley, minced
1/2 tsp. Cinamon
1 tsp. Sumac powder
2 ea. Gem lettuce
1/4 cup watercress
1 ea. Lemon juice
1/4 tsp. Salt
1/2 tsp. Pepper
1 tbsp. Extra Virgin olive oil

Directions:

Step 1

Chicken marinade: Takeout the thigh-bone and discard with the skin. Slice the meat into thin (sushi-style) strips. Place in a bowl with mint, garlic, olive oil, cumin, coriander, Ancho chili powder, garam masala, tomato paste, salt, pepper, and red wine vinegar, and mix together and coat the strips and allow marinading approx. 10 minutes.

Step 2

Skewers: Allow the stick sticks to soak in water for at least 10 minutes. So when you grill the kababs the sticks do not synge.

Step 3

Kefta kabab: In a large bowl add the onion, parsley, Serrano pepper, garlic, olive oil, cumin, coriander, salt and pepper, and the ground meat, blend well.

Step 4

Roll into evenly sized balls and then into a cigar shape. Press each skewer into the central part of the cigar allowing the stick to sink into the meat then roll a little to secure the skewer in the center of the meat. Set aside ready for grilling.

Step 5

Marinade for the diced beef: in a blender add: white onion, garlic, ginger, rosemary. Sorano chili, cumin, brown sugar, soy sauce combines with Coca-Cola. (Coca-Cola breaks down meat rapidly tendering it. Add the diced beef allow marinating for 10 min or longer.

Step 6

Saffron rice with pasta: Heat the chicken stock in a pot with rosemary and bay leaves. In a separate pot place the butter and allow it to melt. Add the onion and allow it to cook until they are translucent. Then add the saffron stirring to help infuse in the sweating. Add rice and pour in the stock. Allow simmering gently.

Step 7

Toast the raw pasta in a medium-hot pan with some olive oil cook until they are a crispy golden brown toss them in with the rice and cook a further 15-20 min with the lid on.

Step 8

Kebab basting sauce: lemon zest, garlic, olive oil, rosemary. Baste it over the kababs whilst searing.

Step 9

Sumac Salad: In a bowl add the diced green peppers, green onion, cucumber, tomatoes, red onions, parsley, cinnamon, Sumac powder, gem lettuce, and a handful of watercress. Toss together with lemon juice, salt, pepper, and olive oil.

Step 10

In a medium heat skillet add oil, grill the kababs in batches until seared throughout, final basting with the kebab basting sauce to add that extra gloss at the end.

Step 11

Time to get the kebab party on the plate. Enjoy!