Prep/Cook time: 25 min
A much cheaper option for steaks these days, as the price of beef is enough to break the bank, is to buy a cheaper cut; I like flank steak or sirloin tip, marinade it for a few hours or put a spice rub on it tastes great too. I used the spice rub this time.
For the spice rub, generously rub a mixture of
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/4 tsp of cayenne
1/4 tsp chilli flakes
and 1 tsp dried oregano
all over with a touch of olive oil. Massage in with your hands like you are giving your misses a good back rub.
Leave in the fridge for 2 hours, although overnight works best, then cut into 1 inch by 1 inch cubes and spear through your kebab sticks. (it helps if you soak the sticks in water for 5-10 min before so they don't burn on the grill)
Next, turn on your grill to high heat, preheat for 5 min, make sure you give it a good scrape down once up to temp. I like to cut an onion in half and rub it all over the grill, get those onion juices flowing and coat it nicely for extra flavour.
The kebabs will need 8 min a side for a nice medium cook. You want to get a nice sear on each side for extra umami. I turn the gas down to medium after the first turn.
At the last minutes grab your bun of choice, I used a nice buttery brioche bun for this one for extra deliciousness. 2 minutes on the grill face down should give them a nice crispy middle.
A simple mix of mayo and sriratcha (Frank's would work well too!) spread evenly on both sides.
Place your crisp lettuce on the bottom, sliced cucumber ontop of your beef (now unskewered), and layer a good helping of chopped fresh cilantro ontop.
These toppings for this burger are a must in my opinion, as it gives it a bit of a vietnamese flare!
Now sit back with a cold one in a frosty glass just taken out of the freezer and enjoy this little piece of heaven.
TRIVIA: kebabs and kebobs both refer to the same arabic dish; skewered chunks of delicious meat on a stick (usually lamb or beef). Most of the western world call them kebobs though because of the way it sounds in arabic. Sheesh!
You say Kebob, I say Kebab, let's not call anything off!
A much cheaper option for steaks these days, as the price of beef is enough to break the bank, is to buy a cheaper cut; I like flank steak or sirloin tip, marinade it for a few hours or put a spice rub on it tastes great too. I used the spice rub this time.
For the spice rub, generously rub a mixture of
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/4 tsp of cayenne
1/4 tsp chilli flakes
and 1 tsp dried oregano
all over with a touch of olive oil. Massage in with your hands like you are giving your misses a good back rub.
Leave in the fridge for 2 hours, although overnight works best, then cut into 1 inch by 1 inch cubes and spear through your kebab sticks. (it helps if you soak the sticks in water for 5-10 min before so they don't burn on the grill)
Next, turn on your grill to high heat, preheat for 5 min, make sure you give it a good scrape down once up to temp. I like to cut an onion in half and rub it all over the grill, get those onion juices flowing and coat it nicely for extra flavour.
The kebabs will need 8 min a side for a nice medium cook. You want to get a nice sear on each side for extra umami. I turn the gas down to medium after the first turn.
At the last minutes grab your bun of choice, I used a nice buttery brioche bun for this one for extra deliciousness. 2 minutes on the grill face down should give them a nice crispy middle.
A simple mix of mayo and sriratcha (Frank's would work well too!) spread evenly on both sides.
Place your crisp lettuce on the bottom, sliced cucumber ontop of your beef (now unskewered), and layer a good helping of chopped fresh cilantro ontop.
These toppings for this burger are a must in my opinion, as it gives it a bit of a vietnamese flare!
Now sit back with a cold one in a frosty glass just taken out of the freezer and enjoy this little piece of heaven.
TRIVIA: kebabs and kebobs both refer to the same arabic dish; skewered chunks of delicious meat on a stick (usually lamb or beef). Most of the western world call them kebobs though because of the way it sounds in arabic. Sheesh!
You say Kebob, I say Kebab, let's not call anything off!