Grilled Shrimp & Beef Kebobs with Avocado with Tzatziki Sauce

Ingredients

2 pounds Top Sirloin
2 pounds Shrimp

Rub:
1T black peppercorns
2T coriander seeds
3T cumin seeds
6 cloves garlic, crushed
1T chili powder
1T salt
1 tsp. dried mustard
1 tsp. paprika

Sauce ingredients Below.

1. Cut the Top Sirloin into 1½-2 inch pieces. Place them into a medium-sized bowl and set aside.

2. Peel, remove tails, and devein the shrimp. Then set into a separate medium bowl and place in refrigerator until ready to use.

3. Rub: In a small dry skillet over low heat, add the black pepper corns, coriander, and cumin seeds. Toast until fragrant. Place in a spice grinder, or mortar and pestle, and grind until fine.

4. Place the ground spices in a small bowl. Add the garlic, chili powder, salt, mustard, and paprika. Mix until combined.

5. Set aside 3T of the spice mixture. Pour the remaining spice mixture over the meat and toss until well coated. Let marinate for at least one hour (but can be marinated and refrigerated up to 8 hours in advance. Just remove from refrigerator an hour before serving)

6. 30 minutes before grilling, remove the shrimp from the refrigerator and toss with the remaining spice mixture. After 30 minutes, pat the shrimp dry with a paper towel and thread onto skewers.

7. Preheat your BBQ grill.

8. Place the meat on a cutting board and pat dry with paper towels. Then thread onto the skewers, making sure not to overcrowd the meat on the skewers.

9. When the grill is hot, place the meat kebobs on the grill over medium heat for 3-4 minutes a side for medium rare. Remove from heat and place on a platter.

10. Place the shrimp on the grill. Grill until pink, about 3-4 minutes a side. Then place on platter.

11. Remove the meat and shrimp from the skewer and serve with sauce immediately.

SAUCE PREP:

Ingredients

2 large ripe avocado, peeled and pitted
2 tsp. lime zest
3T lime juice
½ cup Greek yogurt
1 cup Persian or English cucumber cut into ½” cubes
1 shallot, finely chopped
1/2 cup fresh dill, finely chopped
4-5 dashes hot sauce (to taste)
Salt & pepper

1. In the bowl of a food processor, place the avocados and pulse on and off until mixture is smooth. Add juice, yogurt, and pulse until smooth.

2. Add the cucumber, shallot, the lime zest, and dill. Pulse until combined, but still has some texture. If the sauce is a little too thick add ¼-½ cup of water until you reach the desired consistency.

3. Season with salt and pepper. Add a few dashes of hot sauce if desired.

4. Place in a bowl and serve with beef and shrimp kebobs.

TIPS & TRICKS

• I love this rub. I make a double or triple batch and the store it in my fridge to be used for other dishes. It is fantastic on chicken, lamb, or other beef & shrimp recipes.

• The top sirloin can be marinated for up to 8 hours. You don’t want to go much longer because the salt begins to change the texture of the meat.

• You can also leave the sirloin whole instead of cutting in to cubes.

• Some secrets to grilling: Pre heat your grill. Place you meat down on the hot grill and don’t touch it. The meat will release from the hot grill when it is ready to turn. After cooking the meat, always allow it to sit a few moments on a platter to rest before cutting and serving.

• The shrimp will turn pink as they start to cook. Turn them over and cook for another 3-4 minutes. The time will vary depending how cool your grill is (it will be cooler after cooking the meat compared to if you put the shrimp on first).

• The shrimp and sauce make a fantastic appetizer.

• Sauce can be made 2 days in advance.

Curried Beef Wontons, Spicy Mustard Sauce

Ingredients

Curry Spice Blend:

1 tsp. black peppercorns
4 cloves
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
½ tsp. fenugreek seeds
1tsp. paprika
1tsp. turmeric
½ tsp. salt

2T olive oil
1 medium onion, medium diced
2 cloves garlic crushed
1 pound ground beef
1 cup frozen peas
1 package Wonton wrapper
Vegetable oil

Mustard Sauce:

½ cup mayonnaise (store bought or homemade)
½ cup Greek plain yogurt
4T mustard
1T Tabasco
Ground black pepper

1. In a small sauté pan over low heat, add the black peppercorns, cloves, coriander, cumin, fennel, and fenugreek seeds. Toast until fragrant. In a spice grinder, grind the toasted spices. Add the paprika, turmeric, and salt. Grind until blended. Set aside.

2. In a large sauté pan over medium heat, heat 2 tablespoons of the olive oil; sauté the onion until soft, about 3-4 minutes. Add the garlic, ground beef, and 3 tablespoons of curry spice blend. Stir until combined. Continue cooking until the meat is completely cooked, about 8-10 minutes more.

3. Remove from heat and stir in the frozen peas. Season with salt and pepper and allow to cool completely.

4. Once the mixture is cooled, place in food processor and blend until smooth.

5. Take a wonton wrapper and place a teaspoon of the curry beef filling in the middle of the wonton. Lightly brush the edge of the wrapper with water, and then fold the wrapper over the filling to make a triangle.

6. Lightly brush the pointed ends with a little water and fold them toward the middle, making a little bishop’s hat. Place on a parchment-lined baking sheet. Repeat with the remaining wontons. Don’t allow the wontons to touch each other.

7. In a small bowl, combine the mayonnaise, yogurt, mustard, Tabasco, and 4-5 grinds of black pepper. Taste the sauce, adding more Tabasco, pepper, and a little salt if needed, making it as spicy as you like. Set aside.

8. In a large sauté pan over medium heat, add enough vegetable oil to have a ½ inch in the bottom of pan. Once the oil is hot, add several wontons. Do not overcrowd the pan.

9. Fry the wontons, turning once or twice until crispy brown on both sides, about 2-3 minutes. Place on a paper towel-lined plate. Let drain and slightly cool. Repeat with remaining wontons.

10. Transfer the wontons on a platter and serve with spicy mustard sauce.

Homemade Mayonnaise

3 egg yolks

2tsp. mustard

1T vinegar

1 tsp. salt & pepper

1½-cup oil

1. In a medium size bowl, food processor, or blender, combine the egg yolks, mustard, vinegar, salt, and pepper. Whisk until combined. Slowly, in a steady stream, add the oil. Whisk until the mixture becomes emulsified.

TIPS & TRICKS

• Please take the time and try to make your own curry spice blend. It is far superior to anything you will buy on the shelf.

• I purchase all my individual spices at a Middle Eastern market. They sell them in bulk and are very inexpensive. I save spice jars from other spices and blend a double or triple batch to have on hand.

• I use a coffee grinder as a spice grinder. But once you grind the spices, you can’t go back to grinding coffee!! ☺

• Make sure the wontons do not touch each other or they will stick together. You can prepare these 3 days in advance. Just make sure to cover well.

• They also freeze beautifully. Place the trays of wontons in freezer and allow them to become frozen. Then transfer into a container or plastic bag. When ready to use, heat the oil and place the frozen wontons directly in the oil. Only fry a few at a time since the frozen wontons will lower the heat of the oil and will otherwise become oily.

• Spicy mustard sauce can be made 3 days in advance and is great as a dip for veggies, or a spread on sandwiches. I like to use Tabasco because it adds a nice vinegary kick to the sauce, but you can substitute other hot sauces.

Spicy Chi-Chi Beans

Ingredients

3 cups cooked* or 2- 15oz can drained garbanzo beans
1 tsp. kosher salt
1 tsp. paprika
½ tsp. cumin
½ tsp. black pepper
¼ -½ tsp. cayenne pepper
1 ½ tsp. olive oil

1.    Preheat oven to 400° F.

2.    Line a rimed baking sheet pan with a clean kitchen towel or paper towels. Place the drained garbanzo on top of towel then cover with another towel. Gentle rub the beans to dry then. Pinch the beans to remove the outer skin on as many beans as you can. 

3.    Air-dry the beans for at least 1 hour, the longer they dry out the crunchier they will be.
4.    Remove the towels and place baking sheet pan in the 400° F oven. 
5.    Cook the beans until they are brown and crispy, about 25-30 minutes.  Check the beans at 15 minutes and give the pan a shake. The cooking time may vary due to how dry your beans are so watch then so they don’t burn.  

6.    In a small bowl, combine the salt, paprika, cumin, black and cayenne peppers.  Mix until well combined.  Set aside

7.    In a medium bowl, add the olive oil and toss in the toasted beans until well coated.  

8.    Add the spice mixture and toss the beans until well coated.

9.    Pour the spicy beans into a serving bowl and enjoy. 

*Beans:

1.    Rinse the beans to remove foreign particles.  Place in a bowl and cover with cold water; soak the beans overnight.  Drain beans.
2.    In a large pan, add the soaked, drained beans, and cover with water.
3.    Bring beans to a boil, then lower heat to a simmer; place cover on ¾ of the pot and simmer until beans are tender, about 40-60 minutes.  Add more water if necessary.  Once cooked, drain any remaining water.  1 pound of dried beans equal 6 cups cooked beans. 

TIPS & TRICKS

•    Chi- Chi is the Italian word for Garbanzo beans.
•    When I have the time I prefer to cook my own Chi-Chi/ garbanzo beans. I think the beans taste fresher, creamier and have no salt added. If you use canned beans. Just read the label and select the one that has the lowest amount of salt added.
•    If you’re going to cook a pound of them you might as well cook 2 pounds! They freeze beautifully.
•    Chi- Chi beans are a great source of protein. (9grams) You can add them to soups or salads
•    These make a nice spicy snack and the keep in an airtight container for a week. 
•    You can substitute the spices and use cinnamon & sugar for a sweet treat.