Cucina Fresca: Indian Spiced Steak Kebabs

Posted on by Jennie

Firstly, here are a few pictures from our journey through Whole Foods.

We got distracted by the bulk bins, and I tried not to a) eat directly out of them and b) grab a cup of each type of grain.

Next, Corelyn and I marveled at the delicious meat selection. I swear that normal people don’t┬ásalivate over raw foods as much as we do.

Look at all those meaty options!

We wanted to get some kind of meat for kabobs, but we didn’t know what kind of meat to get. We knew the bison was out — that’s not readily available to all people — and that lamb was just too cruel. So we just asked the meat man (butcher counter assistant? I don’t know the PC term these days…) and he suggested top sirloin. We told him we needed enough for 3-4 servings, so he got us a nice big piece, about a pound and a half of meat. Wonderful.

After we put the Bulgur Wheat in to chill, we started on the Kebabs. First, we had to come up with a spice rub. I let Corelyn handle this mostly, as she is better at combining spices, whereas I just mainly use a lot of one or two spices.

We used curry, cumin, ground mustard, oregano, orange peel, and paprika for blackening and a little spice. The junks you see here are actually pieces of garlic, of which we used two cloves, but I might suggest garlic powder on account of the fact that when you sear the meat the garlic just fell off.

Mmmm, delicious garlic.

Now, meanwhile, you take your roughly 1.5 pounds of meat, and you enjoy its aroma and the fact that you are soon going to be devouring it. You hold it up, you talk to it. You pose with it.

Then we cut it up into about two inch cubes. Good for skewering.

Then we rubbed the spices all up on the beef. Well, Cor did. I watched. I also facilitated in getting her a Parker bowl too small for the job, but instead of fixing it, I merely mentioned it as I handed her the bowl. But alas, it was too late, and so she made due with the small bowl and the large amount of steak.

Now you are ready to skewer the meat. We used the same skewers we’ve had laying around for veggies, but they were from IKEA and splintered a little, so I suggest trying to find better ones so you don’ t end up with wood in your meat. We didn’t photograph this part, because a) you can figure it out and b) we had meat hands.

At this point, I decided I didn’t want to use our non-stick griddle. No, I am coyote. I am rogue. I was going to use the bottom side of my cast iron. I cared not that it was dirty. I washed that sonofa and I dried it, and I flipped it upside-down. I cared not that it was too big for the burner, and precariously perched, and may fall on my foot.

So I sprayed that sucker with olive oil spray (best invention ever) and I heated it up, and laid that meat on it.

 

You gotta turn ’em halfway through, or so, to make sure they brown on all sides.

Now here’s where it gets really good. You have to stick them into the broiler for a few minutes. Corelyn was unaware of the magic of a broiler, or my broiler at least, and so I had to show her the ways.

We put them in for about 3-5 minutes, then took them out when they looked liked this:

Honestly they could have been a smidge more medium, as well.

Once we ate, Jeff remarked that we should have a sauce or something to dip ’em in. We whipped something up with tahini, sour cream, cumin, and salt/pepper. We determined that we could probably have just used sour cream, but the thing we whipped up was delicious too.

 


 

[addtoany] Yum
 

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