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Delicious Grilled Beef and Veggie Kebabs (And they are Diabetic Friendly, too!)

May 12, 2011 By smfoodhe Leave a Comment

These delicious beef and veggie kebabs are easy to make and taste great grilled on the outdoor grill, the indoor grill, or under the broiler.  And the good part, they can be prepared a day ahead, wrapped, refrigerated, and grilled the next day.  

GRILLED BEEF AND VEGGIE KEBABS

1 tsp salt

1 tsp pepper

2 cloves garlic, minced

1/2 tsp dried thyme

1/2 tsp dried oregano

1 bay leaf

3/4 cup olive oil

3/4 cup beef broth (or red wine)

1 1/2 lbs sirloin steak, cut into chunks about 1 1/2-inch in size

1 green bell pepper

1 red bell pepper

1 red onion

12 medium white mushrooms, stemmed*

Prepare these kababs on the skewers a day ahead, wrap in plastic wrap and refrigerate for easier preparation the next day, if desired.

To prepare the marinade:  Mix the salt, pepper, garlic, thyme, oregano, bay leaf, olive oil, and beef broth or wine in a large zip-top plastic bag.  Remove a third of the marinade and store in refrigerator.  Add the meat to the plastic bag, zip the top, and turn to coat meat well.  Refrigerate for 30 to 45 minutes.

Preheat the broiler or grill.

Remove the seeds and membranes from the bell peppers.  Cut the peppers and the onion into 1-inch chunks.  Clean and stem mushrooms.

Drain the marinade from the beef and discard marinade.  Thread the beef, mushrooms, bell peppers, mushrooms and onions alternately onto the skewers.  Grill or broil the kebabs turning and basting with the reserved third of the marinade.  Cook for about 15 minutes or until meat is of the desired doneness.

*Mushroom stems can be chopped, stored and used in other recipes the next day.

Enjoy!

For more of Linda’s recipes and diabetic information, visit her blog at http://diabeticenjoyingfood.squarespace.com


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Kebab Meat Mixer and Other Interesting Appliances for a Party at Home

May 12, 2011 By smfoodhe Leave a Comment

It is good to be extra careful while buying ground meat at a grocery store. With contaminations and fear of salmonella and other hazards, you may want to mince and grind your meat at home. For people who are conscious about personal health and safety, a meat mincer and grinder is a useful product. You can use it as a kebab meat mixer too and churn out delicious kebabs for your family and friends.

A kebab meat mixer is an essential appliance for your home if you like eating homemade non-vegetarian food. A kebab meat mixer is useful to grind and mix the meat to make a hamburger, sausage or kebabs at home. These meat mixers are very handy when you plan a party in short time. If you have some meat at home, you do not need to rush to a store to buy ground meat. The kebab meat mixer makes it easy to make tasty kebabs at home without much ado. Cleaning and storing these appliances is also easy and many come with dishwasher safe attachments.

When hosting a party or planning to have an outdoor barbecue or packing food for many people, you may want to consider investing in an automatic tray filling and lidding machine. This machine dispenses the desired amount of food or sauces in each tray and rolls out an automatic sealing lid. Such automatic tray filling and lidding machine can prevent wastage of food. Moreover, the lids keep the food fresh in the tray for a longer time.

Another interesting appliance to make your life easy is a bowl cutter for cheese and meat. You can find them at any home appliance stores or even order online. You can also use the bowl cutter for cheese and meat to slice up vegetables and fresh produce for making instant salad in minutes. The bowl and other attachments are easy to clean and dishwasher safe. Thus, a kebab meat mixer, a bowl cutter for cheese and meat along with an automatic tray filling and lidding machine keeps you ready to party anytime.

Machines4food, one of the market leaders supplying refurbished and new processing equipment. Here you can find great information for kebab meat mixer, bowl cutter for cheese and meat and automatic tray filling and lidding machines.


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Making Kebabs At Home

May 12, 2011 By smfoodhe Leave a Comment

Among the many varieties of kebabs, sheesh kebab and doner kebab are very popular. Kebabs can also be made at home which is also a great idea for a party! Kebabs are extremely filling so you don’t have to worry about the main course. Just a wide selection of kebabs and desert is all you need. Kebabs can be made out of chicken, meat, fish, lamb, beef and pork. The vegetarians don’t have to fret; you can also cook vegetables, mushrooms and cottage cheese in the same way. It tastes just as delicious and scrumptious. Making kebabs is a lot like barbequing so you can make all the preparation and ask your husband to take over while you relax with the girls. Kebabs are extremely simple to make and don’t take up much of your time. Here are a few things to keep in mind while making kebabs.

• Choose the right kind of meat from the vendor. If you’re opting for frozen meat, defrost it and make sure the meat can absorb the marinade. Wash all the meat, fish and vegetables well before adding it to the marinade.

• The marinade is another important aspect of making kebabs. The recipe is fairly basic and you can be your own master chef and create your own special marinade. You can try some curd and spices for chicken and vinegar or lime juice for meat. You also have readymade kebab mixes in the market that will help you a great deal.

• While choosing the meat, try and opt for the boneless pieces of meat from the ribs. The meat from the loin area is also very tender and juicy, apt for making kebabs. Make sure you trim off all the excess fat around the meat so the meat cooks faster.

• You then have to cut the meat into cubes. Make sure the cubes aren’t too big or too small. They should approximately be an inch or an inch and a half. You have to make sure the pieces aren’t too thick and chunky. The meat may not cook well from the inside and be difficult to eat. If the pieces are too thin they may just slip of the skewer so be careful. Place the pieces in the marinade for at least 24 hours so the meat can become tender.

• The next step is treading the marinated pieces onto the skewers. You have the option of bamboo and metal skewers. Bamboo skewers are a more economical option where as metal skewers last longer and cook the meat faster as the meat clings onto metal skewers faster.

• If you are cooking vegetables then parboil them before placing them on the skewers. Be creative with the combination of vegetables and meat. You never what you may come up with.

• While grilling the kebabs make sure the heat is enough, and spray some oil or butter so that the meat doesn’t stick to the skewer or each other, making it easy to remove from the skewer. Serve the kebabs with pita bread or yoghurt.

If you are a kebab fan and want to make the process easier you can invest in an electric or gas kebab machine. They are extremely easy to operate and clean. To find more about kebab machines you can visit http://www.pantechnic.com.au

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James Dean is in the business of commercial catering equipment for past 15 years and operates across Australia. He is also a traveller and a blogger and has travelled more than 20 countries and keeps up with his passion every year.


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