Steak Kabob Plate
Served with rice and grilled vegetables.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Sol Grill
Kabobs, or skewered meats, have a long history in the Middle East, dating back to ancient times. The practice of cooking meat on skewers likely arose from nomadic cultures needing a portable and efficient way to cook over open fires. The dish spread throughout the region and beyond, evolving with local ingredients and culinary traditions. The inclusion of rice and grilled vegetables as accompaniments represents a modern adaptation, reflecting broader dietary influences.
Steak Kabob Plates are often associated with celebratory meals, family gatherings, and outdoor grilling. The dish reflects a sense of hospitality and abundance, as it is often shared among people. The communal aspect of grilling and enjoying kabobs together strengthens social bonds.
Social Gathering Food
Kabobs, in general, are a popular choice for social gatherings and outdoor events, symbolizing a communal and enjoyable dining experience. Sharing the kabobs signifies hospitality and togetherness.
Regional Variations
While the basic concept of skewered meat remains consistent, regional variations exist in the type of meat used, the marinade ingredients, and the accompanying side dishes, reflecting local culinary preferences.
The Steak Kabob Plate features a savory and smoky flavor profile, balanced by the freshness of grilled vegetables and the subtle sweetness of rice. The marinade for the steak often incorporates herbs, spices, and acidic elements to tenderize and enhance the meat's natural flavor.
The primary flavor comes from the grilled steak, typically marinated in a blend of olive oil, lemon juice (or other citrus), garlic, onions, herbs (such as oregano, thyme, parsley, or cilantro), and spices (such as cumin, coriander, paprika, or chili powder). The grilling process imparts a smoky char. The rice, often long-grain or basmati, provides a neutral base. Grilled vegetables like bell peppers, onions, zucchini, and tomatoes offer sweetness and slightly charred edges. A sprinkle of fresh herbs or a drizzle of olive oil may finish the plate.
Meat Selection and Preparation
Choose a tender cut of steak, such as sirloin, tenderloin, or ribeye. Cut the steak into evenly sized cubes to ensure uniform cooking. Marinate the steak for at least 30 minutes, or ideally several hours, to tenderize the meat and infuse it with flavor.
Grilling Technique
Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Grill the kabobs for about 8-12 minutes, turning occasionally, until the steak is cooked to your desired doneness. Avoid overcooking the steak, as it will become tough.
Vegetable Grilling
Cut the vegetables into similar-sized pieces as the steak. Lightly brush the vegetables with olive oil and season with salt and pepper. Grill the vegetables alongside the steak kabobs, turning occasionally, until tender and slightly charred.
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