Kabobs

I've been craving kabobs latley. Like all the time. All different kinds of kabobs. Weird. So I thought I'd post a few different recipes I use to make kabobs. You guys post yours too!

~Persian-esque Chicken Breast Kabobs (Jujeh) :
chicken breast cut into about 1 inch cubes
1/2 onion
3 garlic cloves
1 tbsp yogurt
2 tsp lemon or lime juice
pinch of haldi powder
pinch of saffron
salt

blend all of the ingredients into a puree and marinate the chicken breast in the puree. grill and enjoy with dill rice.

~Persian ground beef kabobs (koobideh):
Ground beef
1/2 onion, minced
3 cloves garlic, minced
Small handful of parsley, chopped
1 tsp sumac
Salt and pepper to taste

Mix, Marinate, shape and Grill.

~Desi Chicken Sheekh Kabob:
ground chicken
1-2 tbsp ginger-garlic paste
1/2 onion, sliced
1/2 finely chopped onion
a couple finely chopped green mirchi
a good handful of chopped cilantro
1 tsp cumin powder
1 tsp coriander powder
salt

fry the sliced onion until brown, drain on a paper towel and chop up. mix this and the rest of the ingredients together. form kabobs and bake until cooked, then broil until golden brown. serve with lime.

~Turkish Adana Kabob 
ground beef, lamb or chicken
-if you have access to arabic/turkish red pepper paste or aleppo pepper USE IT. (about 4-5 tbsp of the paste because its more mild but flavorful. aleppo is much spicier usually so use that to taste). if not, use the following recipe to make your own:
1 red bell pepper
1 green bell pepper
1 spicy pepper of your choice OR crush red peppers
5 cloves garlic
1/2 onion, finely chopped
1/4 olive oil
1 tsp sumac (optional)
few drops of lemon juice (optional)
handful chopped parsley
salt

put the peppers garlic onion olive oil sumac lemon juice and parsley in the food processor until it form a thick paste. it shouldnt be completely smooth but there should be small chunks of pepper. Mix the paste with the ground meat form kabobs and grill or bake until cooked.

~Steak Kabobs with Veggies
beef steak, cut into cubes
3-4 garlic cloves
1 jalapeno
1/2 onion
couple splashes of worcestershire sauce or soy sauce
1 tsp sambal/chilli garlic sauce
1 tbsp vinegar
1/2 lime juice
chopped parsley and dill (optional)
salt
pepper

onion cut into large chunks
squash or zucchini cut into large chunks
baby mushrooms
bell pepper in large chunks
greek dressing (if you cant find this, that sucks. mix lots of olive oil, lemon juice, a tiny bit of vinegar, parsley, dill, a dash of oregano, salt, pepper, parmesan or feta cheese)

blend the garlic, jalapeno, onion into a puree. Mix that with the worcestershire, sambal, vinegar, lime juice, salt and pepper and mix into the steak cubes. Meat tenderizer would also be awesome here. marinate for at least a couple hours or over night. grill.

mix the veggies with the greek dressing and grill. enjoy with the steak.

~Chapli Kabob
ground beef
chopped onion
chopped green mirchi
chopped cilantro
chopped tomato
crushed red pepper flakes
whole coriander seeds
zeera powder
ginger-garlic paste
lemon/lime juice
corn starch
egg
salt

mix, pan fry, enjoy.

Barbacoa Beef

This is a shredded Mexican barbeque beef that goes great in a tortilla with guacamole, queso fresco, salad, corn salsa, cilantro-lime rice, beans, etc. It's surprisingly easy and quick, if you're using a pressure cooker, which I absolutely do!

Ingredients:

1 lb lean beef cubes
2-3 chipotle peppers with the juice (these come in little cans and are swimming in thick adobo sauce)
1/2 onion
2-3 garlic cloves
1 tsp oregano
1 tsp cumin powder
a dash of garam masala (the desi in me)
a couple dashes of back pepper
1 lime
1 jalapeno (optional...the chipotles are SPICY)
1 bay leaf
salt
dash of sugar

In a blender, puree the chipotle peppers, onion, garlic, oregano, cumin, garam masala, black pepper, lime juice, jalapeno and salt. Combine this puree with the beef, bay leaf and about 1 cup of water and put it all in a pressure cooker or pot. In a pressure cooker it took about a half hour to cook until it was tender enough to fall apart when I touched it with a spoon. This is how tender you want it, so if you're not using a pressure cooker, it'll take at least an hour.

When it's cooked, shred the beef and if the sauce is too liquidy, simmer until it's about as thick as barbeque sauce. I also added a dash of sugar to give it a tiny hint of that sweetness barbeque sauce has but you don't have to. Add the beef back to the sauce and enjoy!