Best 8 Spiced Beef Kebabs New Zealnd Recipes

SPICED BEEF KEBABS - NEW ZEALND

Steps:

• Cut the beef rump into generous cubes.
• Mix together all the marinade ingredients in a bowl and add the beef and toss to coat evenly.
• Cover and refrigerate for 4 hours if possible.
• Thread cubes onto metal skewers, packing the cubes close together. Season well with salt and pepper.
• BBQ over a high heat for 8-10 minutes, turning to brown all sides.

SWEET-AND-SPICY BEEF KEBABS

Steps:

• Combine the soy sauce, vinegar, brown sugar, Sriracha and garlic in a large bowl. Add the beef and onion and toss to coat; cover and refrigerate 1 to 4 hours.
• Preheat a grill to medium high and brush the grates with vegetable oil. Thread the beef, onion and scallions onto eight 10-inch skewers and brush with more oil. Grill the kebabs, turning occasionally, until marked, about 7 minutes for medium rare.

SPICY BEEF KEBABS

Steps:

• Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
• In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
• Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
• Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

SPICED STEAK KEBABS

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine oil, cumin, and coriander; season with salt and pepper.
• Alternately thread steak, bell pepper, onion, and mushrooms onto ten 8-inch skewers. Brush with oil mixture and grill until steak is medium-rare and vegetables are lightly charred, 6 to 8 minutes, turning occasionally. Refrigerate 4 kebabs, up to 3 days, for later use. Serve remaining kebabs with lime wedges.

SPICY MINCED BEEF KEBABS WITH HOT CHICKPEA PUREE

Steps:

• Mix all of the first 8 ingredients together, knead well then place into food processor and process until smooth.
• Place into a dish, cover and leave to stand for 1 hour.
• Preheat the oven to 200C 400°F.
• In a food processor, process the chickpeas, olive oil, lemon, garlic, cumin, tahini and yoghurt, season and put into ovenproof dish, cover with foil and heat through for 20 mins in the oven.
• Divide the meat mix into 6 portions and mould each onto metal skewer so that the meat resembles a fat sausage, cook 4-5 mins each side.
• Pour melted butter over the hot chickpea puree and serve with salad and crusty bread.

COFFEE AND BLACK PEPPER BEEF KEBABS

Steps:

• In a medium bowl combine shallots, oil, vinegar, molasses,pepper, coffee and mustard. Put meat in shallow dish, pour marinade over meat and cover. Allow to marinate for 2 to 8 hours.
• Soak eight 10 inch bamboo skewers in water, heat grill.
• When ready to cook, alternate beef and vegetables on skewers, brush with marinade and grill for 3 minutes. Turn kebabs and brush with marinade - grill another 3 minutes. Continue until beef is cooked to your liking.

SPICY BEEF KEBABS

Steps:

• Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl.
• Set aside.
• In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar.
• With the processor running drizzle in the olive oil.
• Pour the marinade over the meat and toss to coat.
• Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
• Preheat the grill to medium-high heat.
• Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat.
• Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium).
• Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

SPICED BEEF KEBABS

Steps:

• In a large bowl mix the beef, onion, egg, chickpea flour, chiles, garlic, ginger, lime juice, cayenne, coriander, mint, cinnamon, sage, dill, and salt. Divide into fourteen equal parts and shape into 1-inch [2.5-centimeter] disks.
• Heat about 2 tablespoons of the oil in a large cast-iron or nonstick skillet over medium-high heat. Fry the kebabs in batches, adding more oil as needed, until golden brown, 3 to 4 minutes per side. Drain on paper towels. Transfer the kebabs to a serving plate, garnish with the cilantro, and serve with the pickled red onions.
• Put the onions and cilantro in a clean 1 pint [480 milliliters] canning jar with a tight-fitting lid. In a small, dry cast-iron or stainless-steel skillet, toast the coriander seeds over medium-high heat, until fragrant, swirling the seeds occasionally so they toast evenly, 30 to 45 seconds. Toss the seeds into the jar with the onions. Add the vinegar, sugar, and salt. Seal the jar and shake a few times. Refrigerate for at least 2 hours before serving. Store in the refrigerator for up to 3 days. Makes 1 cup (220 grams).