Chicago Beef Kebabs With Giardiniera And Gremolata
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Cauliflower Florets1 cup
White Vinegar6 cloves
Garlic (smashed)1 cup
Extra-Virgin Olive Oil2 tsps
Granulated Garlic1 tsp
Dried Basil1 tsp
Onion Powder1 tbsp
Oregano (chopped fresh)1 cup
Toasted Pine Nuts2 tbsps
Basil (chopped fresh)Directions:
1
Special equipment: twelve 8-inch bamboo skewers, soaked in water for 1 hour For the giardiniera: Place the bell peppers, carrots, cauliflower and jalapenos in a large bowl
2
Stir in 2 tablespoons of the salt and toss
3
Fill with enough cold water to cover, then place plastic wrap or foil over the bowl, and refrigerate overnight
4
In a medium saucepan set over medium-high heat, add the vinegar, garlic, bay leaves and the remaining 2 teaspoons salt
5
Bring to a boil then reduce the heat and simmer for 3 to 4 minutes
6
Drain the vegetables from the salt water and then add to the brine
7
Bring back to a boil, then reduce the heat to a simmer and cook until the vegetables are al dente, 8 to 10 minutes
8
Add the parsley and olive oil, and mix well to incorporate
9
Marinate at room temperature for 1 hour then chill in refrigerator until ready to use
10
For the kebabs: Preheat the grill to medium-high heat
11
Sprinkle the meat with salt and pepper
12
In a large bowl, add the wine, olive oil, granulated garlic, dried basil, onion powder, dried oregano and chile flakes, and then sprinkle with some salt and pepper
13
Mix to combine
14
Add the meat and toss to coat evenly
15
Cover with plastic wrap and marinate at room temperature for 1 hour
16
Drain the meat from the marinade
17
Thread 4 cubes of meat onto a skewer, leaving 2 inches of space at the base
18
Repeat for the remaining meat and skewers
19
Sprinkle the skewers with salt and pepper, then grill until well caramelized, 5 to 6 minutes on each side
20
Transfer the kebabs to a large serving platter
21
Strain the giardiniera through a fine mesh sieve
22
For the gremolata: In a small bowl, combine the pine nuts, basil, oregano and lemon zest
23
Sprinkle the giardiniera over the kebabs and top with gremolata to serve