Beef Kebab from the Grill
Pane-Bistecca
Beef kebab from the Grill, with a spicy marinade and plums wrapped in bacon – a real treat for the taste buds. Everything is easy to prepare, so all you have to do on the night is pop them on the barbecue.
The word ‘kebab’ has ancient origins. It was popularized in the West by the Turks and refers to a range of grilled and fried meat dishes that can be prepared on skewers, including stews, meatballs and many other variations.
Although the term “kebab” or “shashlik” is sometimes used in German as a culinary term referring to any type of small pieces of meat cooked on a skewer, “kebab” is primarily associated with a variety of meat dishes that originated in Persia and Anatolia.
In Ibn Sayyar al-Warraq’s 10th-century Baghdad cookbook, *Kitab al-Tabikh*, there are descriptions of “kabāb” as minced meat that is either fried in a pan or grilled over a fire. This cuisine spread worldwide alongside Muslim influence. According to Ibn Battuta, a traveler from the Maghreb, kebab was served in royal courts during the Sultanate of Delhi (1206–1526), and even the common people enjoyed it for breakfast with naan.
Kebab dishes have been adopted and incorporated into local culinary traditions and innovations, ranging from the now ubiquitous döner kebab fast food to the many variations of shashlik, such as the satays of Southeast Asia. (from Wikipedia)
This recipe is participating in the blog event hosted by Zorra from Kochtopf, with the theme “Everything About the Grill,” which is being organized by Tanja from Schlundis.
The word ‘kebab’ has ancient origins. It was popularized in the West by the Turks and refers to a range of grilled and fried meat dishes that can be prepared on skewers, including stews, meatballs and many other variations.
Although the term “kebab” or “shashlik” is sometimes used in German as a culinary term referring to any type of small pieces of meat cooked on a skewer, “kebab” is primarily associated with a variety of meat dishes that originated in Persia and Anatolia.
In Ibn Sayyar al-Warraq’s 10th-century Baghdad cookbook, *Kitab al-Tabikh*, there are descriptions of “kabāb” as minced meat that is either fried in a pan or grilled over a fire. This cuisine spread worldwide alongside Muslim influence. According to Ibn Battuta, a traveler from the Maghreb, kebab was served in royal courts during the Sultanate of Delhi (1206–1526), and even the common people enjoyed it for breakfast with naan.
Kebab dishes have been adopted and incorporated into local culinary traditions and innovations, ranging from the now ubiquitous döner kebab fast food to the many variations of shashlik, such as the satays of Southeast Asia. (from Wikipedia)
This recipe is participating in the blog event hosted by Zorra from Kochtopf, with the theme “Everything About the Grill,” which is being organized by Tanja from Schlundis.
Ingredients
Marinade:
4 Garlic cloves, grated
2 tbsp Chili Garlic Paste from Lee Kum Kee
2 tbsp Mustard
2 Spritzer Worcestershire Sauce
some Olive Oil
Paprika
Salt and Pepper
Chili Flakes
Majoram
approx 1 kg Beef Tenderloin, cut into fist size pieces
16 dried Plums, destoned
8 Scheiben Speck, halbiert
8 long Metal Skewers
For 8 Skewers:
Instructions
1
Step 1
Mix the marinade ingredients well together in a blender.
2
Step 2
Place the pieces of meat in a freezer bag and pour the marinade over them. Seal the bag tightly and let it marinate in the refrigerator overnight.
3
Step 3
Skewer the pieces of meat onto metal skewers; I alternated them with the dried plums wrapped in bacon.
4
Step 4
Grill on all sides for about 5 minutes each on a hot grill.
Notes
I served it with tomato butter and a Persian rice/Thadig. It’s not a Persian dish, since my skewers contain bacon, which you would never serve in Persia.
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