Skip to main content

Filet Mignon Kebabs #KitchenMatrixCookingProject


Here we are at the fourth and final #KitchenMatrixCookingProject post for June. This month, Karen of Karen's Kitchen Stories selected our recipes. This week she has us looking at Kebabs + 12 Ways. You can read more about our project: here. We'd love to have you join us. And, if you don't have a copy of his cookbook, you can read his kebab matrix online

I found some interesting facts about kebabs in my research. Here are a few of my favorite tidbits: Kebabs are considered to have originated in Turkey when soldiers used to grill chunks of meat on their swords over an open flame; archaeological sites in Santorini unearthed a barbecue made of stone with holes for skewers dating back to the 17th century BC; and kebabs appear in both Asian and African cuisines.

Now that it's grilling season, I am looking forward to trying several varations of Bittman's ideas such adding fennel to my kebabs and using a miso flavoring. Yum. Before I get to my selection, here's what the other bloggers made this week...




Ingredients
  • The Main Ingredients (I used 2 pounds of filet mignon, cut into large cubes)
  • Fruit and Veg (I used organic zucchini, organic yellow and red bell peppers, and organic Vidalia onions)
  • The Flavor (I used olive oil, salt, pepper, and freshly squeezed lemon juice)

Procedure
You can use metal or wooden skewers; I actually used both for this dinner. But if you do opt for wooden skewers, soak them in water for a little while to keep them from burning. My favorite way to skewer is on flexible, stainless steel Fire Wire*. I love that they hold a lot of food, are easy to clean, and - best yet! - are reusable so I'm not creating a lot of waste every time we grill.


Assemble your kebabs just before grilling or assemble them early to let them marinate if you wish. Since I was going simple on the flavors, I sprinkled the kebabs with salt and pepper and drizzled them with olive oil before cooking. Just before serving, I gave them a squeeze of lemon juice. Delicious!


You can cook these on a grill or a grill pan. I opted for the latter because Jake was busy and I didn't feel like starting the coals myself. Call me lazy, but the grill pan worked just as well.


Cook until your desired level of doneness. My crew likes meat medium well, so these took about 5 minutes on each side.


*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Comments

  1. Filet mignon! Mmmmm. Sounds delicious. I'm also going to have to check out that fire wire!

    ReplyDelete
    Replies
    1. Definitely do! It's my favorite way to skewer. Your scallops and bacon look amazing!

      Delete
  2. I made filet kebabs for dinner the other night. I am sharing them at the Fantastical Food Fight in July. Didn't they make a wonderful dinner?

    ReplyDelete
    Replies
    1. Yes! I was thinking about holding them for that, too. I'm glad I didn't. Now I need to come up with something else. But, yes, it was a fabulous dinner.

      Delete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an