Best 2 Peppery Beef Kebabs With Braised Pearl Onions Recipes

Indulge your taste buds with an exquisite culinary journey featuring succulent Peppery Beef Kebabs accompanied by tender Braised Pearl Onions, a tantalizing Grilled Lemon-Herb Chicken, a refreshing Cucumber-Tomato Salad, and a delightful Lemon-Tahini Dressing. This delectable spread promises an explosion of flavors in every bite.

**Peppery Beef Kebabs with Braised Pearl Onions:**
Marinated in a zesty blend of spices, the tender beef cubes are skewered and grilled to perfection, offering a symphony of savory and slightly spicy notes. The kebabs are complemented by caramelized pearl onions braised in a rich beef broth, adding a touch of sweetness and depth.

**Grilled Lemon-Herb Chicken:**
Chicken breasts, infused with a vibrant marinade of lemon, garlic, and aromatic herbs, are grilled until golden brown and juicy. The result is a succulent and flavorful chicken dish that will tantalize your senses.

**Cucumber-Tomato Salad:**
A refreshing and vibrant salad featuring crisp cucumbers, ripe tomatoes, red onions, and a zesty lemon-tahini dressing. This salad provides a delightful balance of flavors and textures, making it the perfect accompaniment to the hearty kebabs and grilled chicken.

**Lemon-Tahini Dressing:**
A creamy and tangy dressing made with tahini, lemon juice, garlic, and a hint of cumin. This versatile dressing adds a burst of flavor to the salad and complements the kebabs and chicken perfectly.

Let's cook with our recipes!

PEPPERY BEEF KEBABS WITH BRAISED PEARL ONIONS RECIPE

PEPPERY BEEF KEBABS WITH BRAISED PEARL ONIONS Recipe image

Fool proof Thai Red Curry Chicken. Served with steamed rice.

Number Of Ingredients 1

Ingredients

60 small white pearl onions (1 lb) 1 tablespoon unsalted butter 1 tablespoon coarsely ground black pepper 1 teaspoon finely chopped fresh rosemary 1 tablespoon minced garlic 2 teaspoons kosher salt 1‚ lb (1/2-inch-thick) boneless sirloin steaks, trimmed of excess fat 20 (4-inch-long) rosemary branches, stripped of all but 1 1/2 inches of top leaves and bottoms cut diagonally to a point 40 (6-inch) bamboo skewers, soaked in water 1 hour

Steps:

Blanch onions in a large pot of boiling water 1 minute and drain, then cool under cold running water. Trim root ends and peel. Cook onions in butter in a 10-inch heavy skillet over moderate heat, stirring, 3 minutes (onions will not brown). Add salt and regular-grind pepper to taste and enough water to just cover onions and boil, partially covered, stirring occasionally, until onions are tender but not falling apart, about 15 minutes. Transfer onions to a bowl with a slotted spoon and if necessary boil juices until reduced to about 1/4 cup. Toss onions with juices. Combine coarsely ground pepper, chopped rosemary, garlic, and salt, then rub into both sides of steak. Cut meat into 3/4-inch cubes. Put 1 onion, then 1 steak cube (thread through unpeppered sides) on each rosemary branch or skewer to make 60 kebabs. Preheat broiler. Arrange some of kebabs in a row, a peppered side facing up, along 1 long side of oiled rack of a broiler pan so that leaf ends of rosemary branches and blunt ends of skewers point toward middle of pan. Cover exposed skewer or branch ends with a sheet of foil (don't cover beef or onions). Arrange another row of kebabs over foil, covering exposed ends in same manner. Continue adding rows of kebabs and layers of foil until pan is full, making sure exposed ends of last row of branches or skewers are covered with foil. (To broil kebabs in batches, keep remaining kebabs on a tray, covered with plastic wrap and chilled.) Broil kebabs 2 inches from heat until beef is seared on 1 side but still medium-rare, 2 to 3 minutes. Serve immediately. Cooks' notes: • Onions may be braised 2 days ahead and chilled, with juices, in a sealed bag. • You can chill raw kebabs, covered, on broiler pan or a tray 4 hours. • Although all kebabs will fit on 1 broiler pan, you may prefer to broil kebabs in batches so they are not all ready at once.

Nutrition Facts : Calories 500

BEEF AND PEPPER KABOBS

Beef and Pepper Kabobs image

I've traveled to many different countries and am always on the lookout for cookbooks. I adapted this recipe from a Turkish cookbook and it brings rave reviews whenever I serve it. I usually serve the kabobs with rice pilaf and a tossed salad.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

3 tablespoons lemon juice
2 tablespoons canola oil
1 large onion, finely chopped
1-1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds beef top sirloin steak, cut into 1-inch cubes
1 each medium sweet green, yellow, orange and red peppers

Steps:

In a large heavy-duty resealable plastic bag, combine the lemon juice, oil, onion, thyme, salt and pepper. Add meat; seal bag and turn to coat. Refrigerate for 6 hours or overnight. , Cut peppers into 1-in. squares and thread onto metal or soaked wooden skewers alternately with meat. , Grill over medium heat for 12-15 minutes or until the meat reaches desired doneness, turning often.

Nutrition Facts : Calories 200 calories, Fat 9g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 196mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

Tips:

Choose the right cut of beef: Flank steak or skirt steak are great options for kebabs because they are relatively thin and cook quickly. If you use a thicker cut of beef, such as ribeye or strip steak, you will need to marinate it for longer or cook it over indirect heat.
Use a flavorful marinade: The marinade is what will give your kebabs their flavor, so make sure to use a good one. This recipe for Peppery Beef Kebabs uses a marinade made with olive oil, lemon juice, garlic, thyme, and rosemary.
Skewer the beef properly: When you skewer the beef, make sure to do it against the grain. This will help to tenderize the meat and make it more evenly cooked. If you skewer the beef with the grain, it will be tough and chewy.
Cook the kebabs over medium heat: If you cook the kebabs over high heat, they will burn on the outside before they are cooked through on the inside. Cook them over medium heat so that they have time to cook through without burning.
Serve the kebabs with a dipping sauce: A dipping sauce is a great way to add extra flavor to your kebabs. This recipe suggests a yogurt-based sauce made with cucumber, mint, and dill. You could also serve the kebabs with a simple vinaigrette or a spicy chili sauce.

Conclusion:

Peppery Beef Kebabs with Braised Pearl Onions is a flavorful and easy-to-make dish that is perfect for a summer cookout or party. The beef is marinated in a mixture of olive oil, lemon juice, garlic, thyme, and rosemary, and then grilled until cooked through. The kebabs are served with a yogurt-based sauce made with cucumber, mint, and dill. This dish is sure to be a hit with your friends and family.