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Moroccan Offal Kebabs
Moroccan Offal Kebabs
Skewers of grilled organ meat are a common Moroccan street food. Typically you’ll see skewers of heart, kidney, and liver; beef or lamb; marinated with paprika, cumin, salt, and cayenne. Sometimes the each organ will be on it’s own skewer; sometimes they’re combined. Since the organ meats are fairly lean, pieces of fat trimmed from the kidneys are put in between each cube of meat on the skewer. This adds some flavor, adding to the richness of the offal.
Equipment
- metal skewers
Ingredients
- 2 lbs heart, kidney, and liver beef or lamb; trimmed; cut into cubes
- kidney fat
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tsp salt
- 1/2 tsp cayenne pepper
Instructions
- Marinate the organ meat for an hour.
- Skewer the organs in this particular order: heart, fat, liver, fat, kidney, fat, heart, fat, liver, fat, kidney.
- Turn on your oven’s broiler. Place the kebabs on a rack on a baking sheet lined in foil.
- Broil for 10-12 minutes in total; turning every 2-3 minutes to ensure even cooking. Alternatively, you can grill the kebabs the same way over grey charcoal.
Bison Fry Bread Tacos
HISTORY AND CONTROVERSY OVER FRY BREAD The fry bread links generation to generation, connecting the painful narrative of Native American history. Fry bread can be traced back to the 1860s, created by the Navajo. The U.S. government forced Natives in Arizona to relocate to New …
Cherokee Pepper Pot
Cherokee Pepper Pot
Pepper pot comes in many forms. Originally made by southern Indigenous tribes such as the Cherokee, Chickasaw, Seminole, etc, dishes like pepper pot became a huge influence on soul food; introducing ingredients like corn, okra, peppers, and tomatoes. The traditional recipe uses beef tripe, which I’m honestly not very fond of. Beef, venison, or bison short ribs are all acceptable meats to use.
Ingredients
- 2 lbs beef short ribs or venison; bison
- 8 cups water
- 1 large onion
- 2 tomatoes diced
- 1 large red bell pepper diced
- 1 cup frozen okra
- 1 medium potato peeled and diced
- 1 medium carrot peeled and diced
- 1 stalk celery diced
- 1/2 cup corn
- salt and pepper to taste
Instructions
- Cut the short ribs between the bones.
- Add the short ribs to a large pot of water with the onions. Bring to a boil. Cover. Reduce the heat to low and simmer for 3 hours.
- Scoop out the beef from the pot.
- Remove the bone from the meat. Dice the short ribs into small pieces.
- Return the beef to the pot along with the rest of the ingredients. Simmer for another 90 minutes.
Cranberry Bison Chuck Roast
A little about bison…
- Bison contains 17 grams of protein per 4oz serving. It is also a high source of iron, omega-3 fatty acids, Vitamin B, selenium, and zinc.
- Bison is lower in fat and calories as opposed to other red meat.
- Bison is the largest mammal in North America and is the national mammal of the U.S.
- Bison were once numbered in the millions. They were almost hunted into extinction by white settlers in the late 1800’s to destroy Native food supply.
- Teddy Roosevelt helped form the American Bison Society in 1905, saving them from extinction.
- Bison live in all 50 states, including Indigenous land, wildlife refugees, and national parks.
Cranberry Bison Chuck Roast
Bison are considered a sacred animal and an important staple of Great Plains Indigenous tribes such as the Kiowas and Comanche. This recipe uses the bison chuck paired with fresh cranberries and red chilies. The tartness of the cranberries is balanced out by the honey and lime juice; almost acting in essence like a tomato to the chuck roast. This bison chuck is cooked in a Dutch oven at 225 degrees for 5 hours, but a slow cooker is also an acceptable way to prepare this dish. Serve the chuck with roasted squash or potatoes.
Ingredients
- 3 tbsp olive oil
- 3 lb bison chuck roast
- 1 cup red wine
- 3 tbsp salt
- 2 tsp ground cumin
- 1 tsp chipotle powder
- 4 cups bison stock or beef
- 1 lime juiced
- 1 tbsp honey or agave nectar
- 2 red chilies seeded and minced
- 2 cups cranberries
Instructions
- Heat up the olive oil in a Dutch oven over medium high heat. Add in the chuck roast.
- Sear for 6-7 minutes a side.
- Deglaze the pan with the red wine. Season with salt, cumin, and chipotle powder.
- Pour in the stock, lime juice, honey, and the minced red chilies. Place covered in a preheated 225 degree oven for 4 hours.
- Turn the bison chuck over. Add in the cranberries. Cook uncovered for 1 more hour.
