Wednesday, April 13
My husband reads food magazines. He'll see something in a magazine at work and bring it home so that we can try to make it. It’s fun, although I prefer it when he does the cooking. He’s the adventurous one. I like to stick with what I know.
One week, he brought home this recipe for Cumin-Scented Beef Kebabs. He knows I love steak and we both love Greek food, so it was an easy sell! We invited friends over and had a Greek feast. We made the Kebabs, some amazing oven roasted Greek potatoes, and some hummus and pita bread. Our friends brought an amazing Greek salad that I can’t take any credit for but will try to bribe her for the recipe. Of course, we finished the night stuffed to perfection. :) I’ve always said that good food is better when you share it!
CUMIN-SCENTED BEEF KEBABS
Recipe from “Gourmet Magazine,” August 2009 pg. 68
1/4 cup olive oil
2 Tbsp finely chopped oregano (or 2 tsp dried oregano)
2 garlic cloves, minced
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cayenne
1 tsp salt
3 lb sirloin flap steak or flatiron steak, cut into 1 1/2-inch pieces
12 skewers soaked in water 30 minutes if wooden
Stir together oil, oregano, garlic, spices, and salt in a bowl, then toss with beef. Marinate, chilled, at least 2 hours.
Place about 4 pieces on each skewer with small spaces between pieces (the key to amazing meat is to not place the pieces too tightly on the skewers). Grill on the barbeque on high heat, turning until browned but still pink inside, 4-5 minutes.
Up next... Oven Roasted Greek Potatoes... we've got a Greek trend going on.