Kebab Marinade

Kebab Marinade Recipe from Arabia - A Flavorful Delight

Region / culture: Arabia | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Kebabs are a popular dish enjoyed in many cultures around the world. The marinade used in this recipe adds flavor and tenderness to the meat, making it a delicious and satisfying meal.

History

The origins of kebabs can be traced back to the Middle East, where skewered meat was cooked over an open flame. Over time, different regions have developed their own variations of kebabs, using different spices and marinades to create unique flavors.

Ingredients

2 lb (907 g) of top sirloin, cut into cubes
1 cup of vegetable oil or olive oil
0.75 cup of soy sauce
0.5 cup of lemon juice
0.25 cup of worcestershire sauce
0.25 cup of prepared mustard
1.5 tsp of coarsely cracked black pepper
2 cloves of garlic, minced
1 tsp of meat tenderizer

How to prepare

In a large resealable plastic bag (or non-reactive plastic container), combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer.
Mix well and add the meat.
Seal the bag (or plastic container) and refrigerate for 4 to 24 hours to marinate.

Variations

Use chicken or lamb instead of beef for a different flavor.
Add different spices such as cumin, paprika, or chili powder for a more intense flavor.

Cooking Tips & Tricks

Make sure to marinate the meat for at least 4 hours to allow the flavors to fully penetrate the meat.

- Use top sirloin for a tender and flavorful kebab.

- Soak wooden skewers in water for at least 30 minutes before threading the meat to prevent them from burning on the grill.

Serving Suggestions

Serve the kebabs with a side of rice, grilled vegetables, and a yogurt sauce for a complete meal.

Cooking Techniques

Grill the kebabs over medium-high heat for about 10-12 minutes, turning occasionally, until the meat is cooked to your desired level of doneness.

Ingredient Substitutions

You can substitute the top sirloin with chicken, lamb, or pork.

- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.

Make Ahead Tips

You can marinate the meat overnight for even more flavor. Just make sure to refrigerate it until ready to grill.

Presentation Ideas

Serve the kebabs on a platter with fresh herbs and lemon wedges for a colorful and appetizing presentation.

Pairing Recommendations

Pair the kebabs with a light and refreshing salad, a side of hummus, or a glass of red wine for a complete meal.

Storage and Reheating Instructions

Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the grill until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Iron: 15% of daily value per serving

Vitamin C: 10% of daily value per serving

Alergens

Contains soy and mustard

Summary

This kebab marinade is a good source of protein and iron, but it is high in fat. It is also low in carbohydrates, making it a suitable option for those following a low-carb diet.

Summary

This kebab marinade is a flavorful and versatile recipe that can be customized to suit your taste preferences. Whether you're grilling for a crowd or just enjoying a meal at home, these kebabs are sure to be a hit.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for kebab marinade. It was many years ago, in a bustling market in Istanbul, where the air was filled with the aromas of spices and grilled meats. I had always been a lover of cooking, and the thought of learning a new recipe from a different culture excited me.

I was wandering through the market, admiring the colorful displays of fresh fruits and vegetables, when I stumbled upon a small stall run by an elderly woman. She was surrounded by jars of pickled vegetables and spices, and as I approached, I could see that she was mixing together a fragrant blend of herbs and oils.

Intrigued, I asked her what she was making, and she smiled warmly at me. "Kebab marinade," she said, her voice soft and melodic. "It is a recipe passed down through generations in my family. Would you like to learn how to make it?"

I eagerly agreed, and she began to explain the ingredients to me. There were the usual suspects – garlic, onions, olive oil – but there were also more unusual additions, such as sumac and pomegranate molasses. As she spoke, I could sense the depth of knowledge and experience behind her words, and I knew that this recipe was something special.

She showed me how to finely chop the garlic and onions, how to mix them with the herbs and spices, and how to slowly drizzle in the olive oil until a thick, aromatic paste formed. I watched in awe as she worked, her hands moving deftly and confidently, as if she had been making this marinade for a lifetime.

As the marinade came together, she handed me a skewer of marinated meat to try. The flavors were unlike anything I had ever tasted before – tangy and sweet, with a hint of smokiness from the spices. I savored each bite, feeling as though I had been transported to a different time and place.

When I had finished, the woman smiled at me and said, "Now you know the secret of the kebab marinade. Remember it well, and share it with those you love."

I thanked her profusely, feeling grateful for the opportunity to learn such a special recipe. As I walked away from the stall, the scent of the marinade lingered in the air, a reminder of the magical encounter I had just experienced.

When I returned home, I wasted no time in recreating the kebab marinade for my family. They were amazed by the exotic flavors and begged me to make it again and again. And so, the recipe became a staple in our household, a symbol of the connection I had forged with the kind woman in the Istanbul market.

Over the years, I have continued to make the kebab marinade, experimenting with different variations and adapting it to suit my own tastes. But no matter how many times I prepare it, the memory of that day in the market always lingers in my mind, a reminder of the power of food to connect us to different cultures and traditions.

And so, whenever I mix together the garlic, onions, and spices, I say a silent thank you to the woman who taught me the recipe for kebab marinade, a gift that has brought joy and flavor to my kitchen for years to come.