🇧🇷 Cansei de Ser Chef
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Recipe for a trending Arabian skewer from the internet, made in layers of seasoned ground meat and sirloin steak, grilled over charcoal.
Recipe Video
Ingredients
- Brisket fat
- Ground beef (17030 grind)
- Garlic powder
- Cumin
- Onion powder
- Hot paprika
- Monosodium glutamate (MSG)
- Black pepper
- Complete seasoning
- Salt
- Sirloin steak (flattened)
- Pita bread opcionalSubstitui por: Pão francês
- Vinaigrette opcionalSubstitui por: Tzatziki, Homus, Babaganoush
Instructions
Slice the brisket fat into the thinnest pieces you can manage.
Dica: The fat needs to be very thin.
Place the sliced fat onto plastic wrap, cover with a plastic bag, and pound firmly with a heavy object until it is very flattened and thin.
Dica: Use the frustration you have with whoever owes you money as motivation to pound it out.
Season the ground beef (17030 grind) with garlic powder, cumin, onion powder, hot paprika, complete seasoning, MSG, and black pepper.
Dica: Mix well with your hands to release the mucin, which acts as a binder.
Season the flattened and pounded pieces of sirloin steak only with complete seasoning and salt. Add a little of the prepared fat to the steak (optional).
Dica: Pounding the steak well helps with the final structure.
Line a pan with plastic wrap and create a first layer using the sirloin steak slices. Evenly spread the seasoned ground meat mixture and the fat over the top.
Dica: Distribute the ground meat and fat homogeneously.
Cover with another layer of sirloin steak, wrap tightly with plastic wrap, and refrigerate for a minimum of 3 hours to firm up.
Dica: Chilling is essential for the meat block to hold its shape when sliced.
Light the grill and prepare a strong bed of hot coals. Remove the meat block from the refrigerator and cut it into cubes for skewering.
Dica: If the cubes are too large, pierce them with a knife before skewering to prevent the meat from tearing.
Place the cubes on the skewer and put them on the grill, rotating to sear all sides for about 15 to 20 minutes, ensuring it is not raw inside.
Dica: Adjust the proximity to the coals if necessary to control cooking and prevent the meat from being raw in the center.
After cooking, trim the sides of the skewer if any undercooked spots remain and serve immediately.
Dica: If it is still a bit raw in the middle, return the skewer quickly to the heat.
Serve the skewer with pita bread, vinaigrette, or other sides like tzatziki, hummus, or babaganoush.
Dica: It is also delicious served simply with a French bread roll.
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Cuisine Type
arabeRequired Equipment
Categories
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