Saudi Beef Kabob Recipe - Cooking Index
Saudi Beef Kabob Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Tender steak, rib-eye, top sirloin - trimmed of fat |
| 2 tablespoons | 30ml | Lime juice |
| 2 tablespoons | 30ml | Lemon juice |
| 1/4 cup | 27g / 1oz | Baharat spice mixture - in this collection |
Buy steaks that are about 1 inch thick. After trimming, cut the steaks into 1-inch cubes.
Place steaks in a glass bowl and add the lemon and lime juices and the spice mixture. Mix the meat and spices well so that all pieces are coated.
Cover bowl and place in the refrigerator for at least 4 hours, better overnight.
Thread the steak cubes onto a skewer. Vegetables and mushrooms can be added between the meat, but I prefer to do the vegetables on separate skewers becauce of the different cooking times.
Grill the kabobs over hot coals until beef is the desired doneness. Typically, these will take about 4 minutes on each side.
Serve with rice pilaf and a green salad.
Source:
Bill Wight
Average rating:
5 (2 votes)
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