Beef Kabab

Kebab / Kabab / Kebob

ingredients

Version 1: Turkish Beef Eggplant

Version 2: Asian Beef Kabobs and Cilantro Rice

Serves 2
Prep time: 30 minutes
Marinading: 1 hour or up to 1 day
Cook time: 25 minutes
For Kebabs:
4 (7-inch ) bamboo skewers (or fancy metal ones)
1/2 c. tamari or soy sauce
4 garlic cloves, finely minced
2 tbsp. toasted sesame oil
2 tsp. grated ginger root (grate on a microplane)
1 thai chile, seeded (if preferred) and finely minced
3 tbsp. sugar
1 tbsp. plus 1 tsp. red wine vinegar
1 tbsp. plus 1 tsp. sesame seeds
2 tsp. black pepper
3/4 lb. top sirloin, cut into 1 inch chunks
10 scallions, thicker parts only cut into 2 inch slices (reserve thinner parts for rice)
1 large orange bell pepper, cut into 1 inch chunks
For Rice:
1 tbsp. vegetable oil
1/2 red bell pepper, finely minced
Kosher salt
1/2 c, jasmine rice
1 c. water
10 scallion tops (leftover from kebabs), finely minced
3 tbsp. finely minced cilantro

Version 1: Turkish Beef Eggplant

1
1. Wash and pat dry the eggplants. Peel half of the skin of he eggplants. It should look like the fur of a zebra.
2
2. Cut the eggplants diagonally, just to make openings for meatball. Do not separate the pieces.
3
3. Mix all the ingredients for the meatball and make a meat dough.
4
4. Cut the onions crosswise. Put them at the bottom of a frying pan.
5
5. Add chopped tomatoes, sliced green peppers and 1 tbsp cooking oil.
6
6. Shape meatballs and put them at the openings on the eggplants.
7
7. Place the stuffed eggplants to the frying pan.
8
8. Add about 1 cup of water and cook it at low heat.

Version 2: Asian Beef Kabobs and Cilantro Rice

1
Soak bamboo skewers for 1 hour in a Ziploc bag with water. In a small bowl, whisk together the tamari, garlic, oil, ginger, sugar, vinegar, chile, sesame seeds and pepper. Add the meat, scallions, and peppers to marinade. Empty entire contents into a Ziploc bag. Remove all the air and marinate for 1 hour or up to a day.
2
Preheat broiler oven or grill. Remove marinade from fridge and skewer a piece or meat, scallion, and pepper. Repeat until all the contents are on the skewers. Pour leftover marinade in a small sauce pan. Bring marinade to a boil. Once boiling, reduce heat to low and reduce to desired thickness.
3
Meanwhile, bring another pot with the vegetable oil over medium high heat. Saute the red peppers for 2 minutes, season with salt. Add rice and saute 1 minute. Add water and bring to a boil. Once boiling, reduce heat to low and cook covered for 20 minutes.
4
When the rice has 10 minutes left, put skewers on a baking sheet or on grill or grill pan and cook, turning, for 8 minutes (4 minutes per side).
5
Remove the skewers from the oven or grill. Take the rice off the stove and fluff with a fork. Add in chopped scallions and cilantro.
6
Scoop rice on the bottom of a plate and drizzle reduced marinade sauce over top. Give each person 2 kabobs and enjoy!