Food recipes
Indoor Beef "kabobs" -- Persian Kabob Barg
Indoor Beef "kabobs" -- Persian Kabob Barg Ingredients: pork, fresh, loin, country-style ribs, separable lean only, raw yogurt, greek, plain, nonfat spices, garlic powder salt, table spices, pepper, black spices, pepp...
Indoor Beef "kabobs" -- Persian Kabob Barg
Ingredients:
pork, fresh, loin, country-style ribs, separable lean only, raw
yogurt, greek, plain, nonfat
spices, garlic powder
salt, table
spices, pepper, black
spices, pepper, red or cayenne
oil, olive, salad or cooking
Directions:
Cut beef short ribs into long strips about 1/4-inch wide; kitchen shears are very handy here.
Mix all other ingredients except olive oil in a large plastic bag.
Alternatively, of course, a bowl with a cover is fine.
Coat the beef evenly in the yogurt mixture and marinade for 8-24 hours.
Wipe or rinse most of the marinade off of the beef and pat mostly dry -- you want a little bit of marinade to stay on, for browning, but not a solid layer, which would burn while the meat steamed under it.
In a large nonstick pan, heat the olive oil on high heat.
When it starts to smoke very slightly, put in three or four pieces of meat -- don't crowd the pan here!
-- and brown on both sides, about one-two minutes per side.
Rest on a plate in a very low oven while you cook the rest of the meat in batches.
Cut the rested meat into bite-sized pieces; again, a good pair of kitchen shears makes this much easier.
Serve over rice.
Ingredients:
pork, fresh, loin, country-style ribs, separable lean only, raw
yogurt, greek, plain, nonfat
spices, garlic powder
salt, table
spices, pepper, black
spices, pepper, red or cayenne
oil, olive, salad or cooking
Directions:
Cut beef short ribs into long strips about 1/4-inch wide; kitchen shears are very handy here.
Mix all other ingredients except olive oil in a large plastic bag.
Alternatively, of course, a bowl with a cover is fine.
Coat the beef evenly in the yogurt mixture and marinade for 8-24 hours.
Wipe or rinse most of the marinade off of the beef and pat mostly dry -- you want a little bit of marinade to stay on, for browning, but not a solid layer, which would burn while the meat steamed under it.
In a large nonstick pan, heat the olive oil on high heat.
When it starts to smoke very slightly, put in three or four pieces of meat -- don't crowd the pan here!
-- and brown on both sides, about one-two minutes per side.
Rest on a plate in a very low oven while you cook the rest of the meat in batches.
Cut the rested meat into bite-sized pieces; again, a good pair of kitchen shears makes this much easier.
Serve over rice.