Cumin Beef Kabobs

Cumin Beef Kabobs

Cumin Beef Kabobs

It’s time to grill!!!!

Once Memorial day has passed, it is summer time………..pools open, flowers and gardens are blooming, and you can wear white pants.

Although we do not eat a lot of beef, occasionally Tim and I like a nice steak, or in this case some Cumin Beef Kabobs.

Ease of preparation in the summer is key to enjoying said summer…………Marinading makes any cut of beef extra tasty, and there is something about marinading in soy that makes beef taste extra delicious. Add Tim’s favorite spice……next to red pepper flakes…….cumin, and the marinade is easy and makes the beef tender and juicy, even if you use an less expensive cut of meat.

When making kabobs I have one piece of advice, make sure everything on the kabob has approxamately the same cooking time. If you try veggies that have a short cooking time, they will either burn or in they will fall completely off the skewer by the time your meat is done. Although they do make kabob baskets that holds everything inside,I have not been able to find them this year 🙁 ……….But they are a nifty device, if you can find them. I must admit I really haven’t looked that hard. Besides I found this really cute kabob set at the local Goodwill store that I had been dying to try…………..I love the way it looks.

Cumin Beef Kabobs 1

For these kabobs I wanted to use tomatoes, but as I said above they would have just fallen off the skewer by the time the meat and onions were ready. So I just sautéd them on the side with a bit of sea salt and finished them with a snip of chives. Which by the way, my chives are beautiful this year……….more on the garden as it grows.

So, when you are looking for a easy but delicious kabob recipe, try these Cumin Beef Kabobs with a side of sautéd cherry tomatoes and enjoy some summer grilling!

Cumin Beef Kabobs Collage

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Cumin Beef Kabobs

Cumin Beef Kabobs

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 6-10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Grlll
  • Cuisine: American

Ingredients

Scale
  • 1 pound beef,cut into 1-inch pieces ( I used an Angus Western Style Rib – which is boneless, but use what ever is your taste in beef)
  • 1/4 cup soy sauce
  • Juice of one fresh lemon
  • 1 tablespoon ground cumin
  • 2 small onions, cut into 8 wedges
  • Kabobs skewers

Instructions

  1. Combine soy sauce, lemon juice, and cumin in a small bowl. Place meat and marinade in a ziploc bag and marinade overnight.
  2. Prepare barbecue (high heat) or preheat grill pan. Thread beef onto skewers, alternating meat and onions. Grill until beef is tender, turning occasionally, about 6 minutes for medium rare.
  3. Serve with sautéd cherry tomatoes.

Notes

Prep and cook time do not include marinading overnight.

Keywords: beef, onion, tomatoes, cumin, soy sauce, grill, easy

 

Middle Eastern Chicken Couscous Wrap

Middle Eastern Chicken Couscous Wrap

Middle Eastern Chicken Couscous Wrap

We had company this past Sunday. Our niece Linzy brought her beautiful daughter Lily to meet us. She is a sweet and precious little girl. We had a great time with her and look forward to seeing her again.They will be here all summer and her brother Jayden will be joining them soon…….the lucky ducks live in Hawaii, but are here for the summer.

Tim-Marty-Lily

 

We invited them for lunch, so it was an opportune time to try out a new recipe. I have been wanting to make a Middle Eastern dish for some time. Since it was lunch, I thought a sandwich or a wrap would be nice. I decided on a wrap. I used Naan bread, if you haven’t tried it you really should, it’s like pita bread, but It has a softer texture and it’s a bit bigger than a pita. Being softer allows you to fold it much easier, and of course you can add a bit more filling.

Middle Eastern Chicken Couscous Wrap 1

Chicken is always a safe bet, because after all who doesn’t like chicken? Marinating the chicken in a spicy yogurt mixture made it flavorful and juicy. The couscous was an added flavor layer using olives, pistachios, sun dried tomatoes, a bit of spinach, some cilantro and pomegranate. I did cheat with the couscous, it comes frozen at my local grocery store, so all I had to do was heat it up in the microwave and add it to the other ingredients. Also it is the pearl couscous which I happen to like better………it’s something about the texture.

Tahini………I have never used or tasted it before, but in all my research about Middle Eastern cuisine it gets mentioned…….a lot. I added lemon juice, garlic,olive oil, and a bit of yogurt, I thought it would add a creamy texture…….not so much, but it still had a really good flavor.

The best thing was, that I was able to prepare it all ahead of time, and just reheat everything and warm the Naan bread, and lunch was served. I let everyone assemble their own, having extra, cilantro, pistachios, and pomegranate to top, and goat cheese if you wished. Truth is I forgot the goat cheese,being so excited about baby Lily. Next time I will remember as I think it would add one more great tasting element.

We all enjoyed the Middle Eastern Chicken Couscous Wrap and I was glad my test subjects enjoyed the visit and the meal!

I will plan another get together soon and see what other ethnic meal I can try……….hmmmmm.

Middle Eastern Chicken Couscous Wrap Collage

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Middle Eastern Chicken Couscous Wrap

Middle Eastern Chicken Couscous Wrap

  • Author: Marty Boyd
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 8 Wraps 1x
  • Category: Sandwich
  • Method: Cook
  • Cuisine: Middle Eastern

Ingredients

Scale
  • Chicken
  • 1 pound boneless skinless chicken, sliced into strips
  • 2 tablespoons coconut oil
  • 1/2 cup plain greek yogurt
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon cinnamon
  • Couscous
  • 1 bag frozen pearl couscous, cooked
  • 1 cup spinach, chopped
  • 1 tablespoon honey
  • 1/3 cup oil packed sun-dried tomatoes, drained and sliced, reserve 1-2 tablespoons of the oil
  • 1/3 cup kalamata olives, sliced
  • 1/3 cup roasted shelled pistachios, chopped
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper, to taste
  • 3 tablespoons pomegranate arils
  • Tahini Spread
  • 1/2 cup tahini
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 2 tablespoon greek yogurt
  • 1 lemon, juiced
  • Salt and pepper, to taste
  • 48 pieces of Naan bread for serving
  • Goat cheese, chopped cilantro, chopped pistachios and pomegranate arils for garnish

Instructions

  1. To marinate the chicken. In a medium bowl combine the olive oil, greek, yogurt, ginger, garlic, pepper, cumin, crushed red pepper, cayenne and cinnamon. Add the chicken and toss well. Cover the bowl and place in the fridge for 30 minutes.
  2. To make the couscous. Cook according to package directions. Stir in the spinach, honey, olives, sun-dried tomatoes, and sundries tomato oil, pistachios, cilantro salt and pepper. Set aside and keep warm. Just before serving stir in the pomegranate arils.
  3. To make the Tahini Sauce. In a small bowl whisk together the tahini, olive oil, garlic, greek yogurt, lemon and a pinch of salt and pepper until smooth. Set aside until ready to use.
  4. Heat a large skillet over high heat and add 1 tablespoon of coconut oil. When hot remove the chicken from the marinade and shake off just a little of the excess. Add the chicken to the skillet and cook for 4-6 minutes or until cooked through.
  5. To assemble the wraps, warm the Naan bread,spread a little of the tahini sauce down the center of the warmed naan. Add the couscous and chicken and then top with crumbled goat cheese. Garnish with chopped cilantro, more pistachios and pomegranate arils.

Notes

Everything can be prepared ahead of time and warmed just prior to serving.

Keywords: chicken, yogurt, spices, naan bread, couscous, pomegranate, sun-dried tomatoes, spinach

 

Asparagus Scallops

Asparagus Scallops

Asparagus Scallops ……….Asparagus……..our first year with our own has proven to be well worth the wait………it has taken three long years. 

We have made several dishes, and as the crop continues (hopefully for a while longer), I will be able to post a few more recipes with this yummy spring veggie.

Scallops, are something that people either LOVE or do not. Tim and I happen to LOVE them. They pair well with many things but, pairing them with the fresh, home grown, extra special, because we grew it ourselves asparagus, was nothing short of fabulous!

While the sauce is not exactly fat free it is tastiful……………I know not proper english, and probably grammatically incorrect, but…………….if you want that kind of writing you are in the wrong spot. I write like I talk……..those of you who know me know I am kinda a goober sometimes, so, now those who do not know me know as well.

This recipe is quick to fix, would be impressive to serve to company, makes a great date night dinner, and as I have already said is tastiful!! So. whether you have your own asparagus, bum some from a friend who has an asparagus patch, or purchase it from the store……………then try our Asparagus Scallops recipe for dinner tonight!

Asparagus Scallops Collage

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Asparagus and Scallops

Asparagus Scallops

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Main Dish
  • Method: Cook
  • Cuisine: American

Ingredients

Scale
  • 1/2 lb asparagus
  • 1 1/2 tablespoons coconut or olive oil
  • 1 lb large sea scallops
  • Salt and black pepper to taste
  • 1 shallot minced
  • 1/3 cup dry white wine
  • 2 teaspoons white-wine vinegar
  • 1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Instructions

  1. Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
  2. Heat 1/2 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot, sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer to a plate with a slotted spoon, reserving skillet off heat. You can use the same skillet for the entire meal, so no need to clean.
  3. Pat scallops dry and sprinkle with salt and pepper. Add remaining oil to skillet and heat over moderately high heat until hot, then sauté scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops to another plate as cooked.
  4.  Add white wine and vinegar to skillet and bring to a boil, scraping up any brown bits in the pan. Boil until liquid is reduced to about 2 tablespoons. Add any scallop juices accumulated on plate and bring to a simmer.
  5. Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
  6. Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
  7. Serve scallops topped with asparagus and sauce.

Keywords: asparagus, scallops, main dish