Tag: main course
Skirt Steak Kabobs
Skirt Steak Kabobs
I absolutely love skirt steak. I used to sell a ton of it at my meat counter back in my butcher days. What most people don’t know is that there are 2 different types of skirt steak: inner and outer. They are both apart of the diaphragm muscle. I’m very partial to outer skirt steak. Having eaten a shit ton of both, I think that outer is significantly more tender and has better flavor. Even if it’s cooked well done, it still cuts like butter. The yogurt marinade in this skirt steak kabob recipe acts as a tenderizer and doubles as a sauce. The skirt steak should marinade for at least 4 hours, preferably overnight for optimal flavor and tenderness. Whether you grill or broil the kabobs, they will take 5 minutes a side. Serve on pita with cucumber slices and the extra sauce.
Ingredients
- 1 1/2 lbs skirt steak
- 1 lb plain Greek yogurt
- 2 green onions chopped
- 1/4 cup cilantro chopped
- 6 garlic cloves minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1 tsp salt
Instructions
- Mix together all of the marinade ingredients. Save half of it for later.
- Cut the skirt steak into 1 1/2” wide pieces. Add to the marinade. Marinate for at least 4 hours, preferably overnight.
- Turn on the oven’s broiler. Position the rack 6” from the broiler. Skewer 3-4 pieces of skirt steak on a soaked kabob skewer.
- Broil for 5 minutes a side. Let rest.
Tripitas (Beef Intestine Tacos)
Tripitas (Beef Intestine Tacos)
I have this saying, “If the ass is clean, then eat it.” For those of us that like a little flavor, beef intestine tacos might be for you. Tripitas are eaten all over Mexico. You could say that they are quite ”normal” tasting. The insides are soft while the outside is crispy.You can find beef intestines at any Asian market for relatively cheap. The ones I bought were already cleaned, costing $2.29lb. I still would give them a rinse when ready to cook. While they are shit free, they’re still a little slimy on the outside. Simmer them on low for 30 minutes. Cut into small pieces and fry for 8 minutes. That’s it. They don’t need anything more than salt and pepper for seasoning. I like to add a couple of sliced garlic cloves at the end of sautéing, because, I like garlic. So change up your a Taco Tuesday’s with something a little, but not really, that different.
Ingredients
- 1 1/2 lbs beef intestines
- 2 tbsp vegetable oil
- 3 garlic cloves minced
- salt
Tacos
- corn tortillas
- radish sliced
- cilantro chopped
- white onion diced
- green onion chopped
- lime wedges
- hot sauce
Instructions
- Rinse your beef intestines.
- Bring to a boil in a pot of water. Turn the heat to low and simmer covered for 30 minutes.
- Rinse and pat dry on paper towel.
- Cut into 1” pieces.
- Heat cooking oil in a sauté pan over medium high heat. Add in the tripitas. Sauté for 6 minutes.
- Add in the garlic. Sauté for 2 more minutes.
- Take off the heat so the tripitas stop cooking.
Kabob Koobideh Morgh (Ground Chicken Kabobs)
Kabob Koobideh Morgh (Ground Chicken Kabobs)
When you think of kabobs, you don’t typically think of ground meat. Well now you are going to. These ground chicken kabobs are very popular in Persian cuisine and are extremely easy to make. Simply mix all of the ingredients together and let firm up in the refrigerator for a couple of hours. Form a cylindrical shape with the ground chicken around the skewers. I yielded 5 kabobs with this recipe. These can be grilled or broiled. They take about 6 minutes a side. Serve with pita bread, tomato, onion, and yogurt sauce.
Ingredients
- 16 oz ground chicken breast
- 1/2 medium onion grated
- 4 garlic cloves minced
- 1/4 cup parsley chopped
- 1 tbsp vegetable oil
- 1/2 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp white pepper
- 1 tsp salt
Instructions
- Mix all of the ingredients together. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat the oven’s broiler. Grad a handful of the ground chicken mix and form it into a cylindrical shape around a kabob skewer. Place the ground chicken kabobs on a rack on a baking pan lined in foil.
- Broil for 6 minutes a side.
