Beef Kebabs
- Soomaali
- Hilib La Solay
- Français
- Brochettes de Boeuf
- العربية
- فيليه البقر المشوي
By Leila & Abdullahi · ·
This has been the seventh weekend in a row that we had guests over for lunch. No, we are not complaining, but just stating it as a fact. Actually, we got to see many friends and family members that we have not seen for years and we enjoyed their company. Whenever we have guests coming over, we also invite other family members who live close by. This way, the guests are always more than twenty. In our home, twenty-something has a different meaning: a Somali gathering…
Cooking for that many people requires pre-planning and there are several things that we make ahead. This way, we get to spend time with the guests; and overall it makes for a less stressful event for us. With so many hands, clean-up is a breeze. All we have to do is show where things belong.
The forecast called for a beautiful, sunny day and we decided to fire up the grill. It is not yet summer, but the weather has been just phenomenal this past couple of weeks. We have 5 more months of grilling to look forward to and we couldn’t be more excited!
We ordered beef tenderloin from the butcher but we did not end up paying too much for it. We buy ungraded beef and what that means is you get meat that has little or no marbling. Marbling makes the meat more tender, but with tenderloin it is not important, especially when making kebabs. No marbling means leaner and healthier, but don’t get us wrong, we don’t want to leave you with the impression that marbling and good quality meat are unimportant. We both love a dry aged and richly marbled strip loin steak, but that is a story for another day.
Watch
Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Method
Tap a step to mark it done.
Steps for preparing the kebabs Cut the sweet peppers into large pieces, roughly 1½” to 2″ squares.
Cut the onion into large pieces, roughly 1½” to 2″ squares.
Cut the tomatoes into quarters and core as shown.
Combine the minced garlic, chopped cilantro, salt, black pepper, and olive oil.
Cut the meat into 1½” cubes.
Combine the meat with the marinade.
If you are using a cut other than tenderloin, let it marinade for 3 hours to overnight in the fridge.
Skewer the meat and the vegetables, alternating between them.
Grill on high heat for 12 minutes, turning the skewers every 3 minutes.
Comments
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I like the idea but for a typical somali family they won’t just
Eat meat with no side dish how so what should i serve the meat with any suggestions please ?
You can serve it with the Aromatic rice /recipes/aromatic-rice/; the meat is shown in the video.
Hmmmm … Alla macaanaa! I’m feeling hungry now!
Masha Allah, I love it, thank u soooooo much walaalayaal, I shud try this as soon as possible insha Allah … Ilaahay kheir badan ha idin siiyo iyo caafimaad taam ah insha Allah .. We “new aroosado” are surviving becoz of u guyz lol … Thanks a lot 🙂
Thank you very much for your comment. Spread the word and share the knowledge. We wish you all the best.
s.a i love this new recipe. i would like to refer your page to the international food channel.you guys deserve to be recognized all around the world!. anyways i have a request for baryani rice and moos bukani(i hope i spelled it right) i can never seem to get the right ingredients for these 2. thnx much for all your hard work and may allah reward u!
Thank you very much for your encouraging words. Somali food deserves to be recognized. We felt that way from day one when we started this blog. The more we research about Somali food, the more impressed we become.
We will post biryani rice and muus bukiini in the near future.
Assalamu alaykum! All your photos look so good mashaAllah. I’m planning on trying some of your recipes soon inshaAllah. I’m hoping that you’ll post a recipe for bajiya (bajiyo?) soon. I had them recently and they were so good.
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
Look under Appetizers or bajiya you would see it there. Thanks.
If we haven’t got a grill, is there another way to get the same great kebabs? perhaps on the stove? Thank you
You can use a stove top grill or griddle. Since grilling is done on high heat, you need a good exhaust fan, or open a window for ventilation. There is one very important thing to remember: NEVER use a charcoal grill indoors. You also should not use an outdoor gas grill indoors. When buying a grill for indoor use make sure the instructions say that it is safe to use indoors.
GURIGA GUDIHIISA DHUXUL WAX HA KU-DUBANIN. WAA QATAR!!!