Best Shish Kabab Middle East Palestine Recipes

BEEF SHISH KABOB

Steps:

• Mix all the marinade ingredients together in a zip lock bag, take 1/2 to 3/4 cup of the marinade and set aside.
• Add the cubed meat to the bag and coat well. Squeeze out excess air, and seal the bag then marinate in the refrigerator overnight.
• Add the veggies to the other bag with 1/2 to 3/4 of the marinade and set aside for an hour.
• Thread meat pieces into metal or bamboo skewers, grill until cooked. For oven baked see notes section below.
• Thread veggies on separate skewers and grill.

THE BEST SHISH KEBABS

Steps:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

SHISH KABAB (MIDDLE EAST, PALESTINE)

Steps:

• In a food processor mix the fresh parsley, garlic, and onion and mix it until there are no clumps. The finer its chopped the better.
• Mix the ground beef with all the spices.
• Add the parsley mixture to the meat and mix well, making sure all the parsley is mixed into the meat as evenly as possible.
• Make pieces of meat that look like fat fingers and slide onto skewers.
• Either put on the grill and cook on each side until well done or put under the broiler on a piece of aluminum foil and cook each side until done.

STUFFED FISH (MIDDLE EASTERN, PALESTINE)

Steps:

• Clean the fish, and let soak in vinegar and salt for 10 minutes (this takes away the smell really quickly).
• Use the lemon juice, oil, paprika, salt, pepper, and cumin and coat the fish inside and out.
• Brown the pine nuts and set aside. Mix the chopped parsley, garlic, tomato, and onion and add with the pine nuts. Add olive oil, salt, pepper, and lemon juice, and mix in the pine nuts.
• Place fish on aluminum foil (a piece big enough to wrap the entire fish in). Stuff the fish (I like to make mine as full as possible) and close with a needle and thread or any other way you use to close your fish.
• Make light cuts on the top of the fish and take any of the lemon juice, oil, and spices the fish was sitting in that is left and pour on top of the fish.
• Wrap the fish in the aluminum foil to prevent it from drying out and bake at 450 degrees for about 30 to 40 minutes.
• If preferred, take the fish out of the foil when it is finished and put it under the broiler to brown it.
• Enjoy =).

KATAYEF ("STUFFED PANCAKES") MIDDLE EAST, PALESTINE

Steps:

• Mix all stuffing ingredients and set aside.
• Mix smeed, flour, and salt.
• Place warm water in an electric mixing bowl (I use my blender). While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
• Dissolve yeast in 1/4 cup of water and a dash of sugar. Add to pancake mixture, and mix for 1 more minute. Set aside for 40 minutes, stirring every 7 minutes (so the water won't separate from smeed to avoid a lumpy mixture).
• Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked.
• Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work).
• Pour 1/4 cup dough and cook like a pancake, on one side only. Remove from fire when pores form on the surface on each cake. Place the pancakes on a smooth surfaced towel until they cool.
• Fill each pancake with the nut mixture (I place one spoonful of the mixture in the middle of the pancake).
• Fold by pressing edges together to make a semi-circle. Pinch the edges firmly to close. Brush each on both sides with warm butter.
• Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold.
• Remove from oven and dip in cold syrup (Thin Attar).
• Makes about 35 pieces. Enjoy!

SPINACH PIES (MIDDLE EAST, PALESTINE)

Steps:

• Wash spinach, chop, and sprinkle with salt. Let stand for 15 minutes, then squeeze out the excess water.
• Mix with all the ingredients and set aside.
• Using the basic dough recipe that I have posted, take the 2 1/2" balls of dough and roll out to 4" circles (more like squares with rounded edges).
• Put a heaping tablespoon of spinach filling on each circle.
• Fold up from the bottom to the middle, and bring in sides to center to form triangle. (If you put one corner in front of you, then you would fold down the top corner, and bring in the sides, and you should have a triangle).
• Press down seams firmly and pinch ends together.
• Grease pan and place pies on the pan (seams down) and brush the tops with olive oil.
• Bake in a preheated 400°F oven until pies are golden brown. (I have a older gas stove, and had to turn my oven to about 325°F in order for the top and bottom to cook evenly, so adjust the temperature according to your oven).

CABBAGE SALAD (MIDDLE EAST, PALESTINE)

Steps:

• Discard the tough stems. Pile 3 leaves together and roll tightly and chop into thin strips. Place in boiling water for 1 minute.
• Drain, cool, and mix with the rest of the ingredients and garnish with red radish if desired.
• Note: when using raw cabbage, marinate in oil and lemon juice overnight.

ATTAR " SYRUP" MIDDLE EAST, PALESTINE

Steps:

• Mix sugar and water and bring to a boil.
• Add lemon juice and boil for 7 more minutes.
• When cool, add orange blossom water. (This is optional, I never add it to my syrup).
• Makes approximately 2 cups of attar (syrup).
• *To make Thin Attar (syrup), follow the recipe, using 1 1/2 cups of water instead. This will make about 2 1/2 cups of attar (syrup).

MUJADARAH ("LENTILS WITH RICE") MIDDLE EAST, PALESTINE

Steps:

• Combine lentils, water, salt, and pepper. Cook over medium heat for 7 minutes or until lentils are half cooked.
• Add rice and cumin. Cook until water is absorbed and rice is tender.
• Quarter and slive peeled onions. Fry in oil until dark brown. Drain the onions and reserve. Pour the cooked oil over the mujadarah. Mix well.
• Garnish with the onions. Enjoy :).

CUCUMBER SALAD WITH YOGURT (MIDDLE EAST, PALESTINE)

Steps:

• Stir yogurt until smooth.
• Add cucumber, salt, and garlic.
• Garnish with mint.
• Normally eaten with pita bread. Enjoy!