Jalapeño Cheddar Beef Kabob with Sumac over Basmati Rice

RECIPES | AUGUST 2020

artSAVOR 20

Jalapeño Cheddar Beef Kabob
with Sumac over Basmati Rice

RECIPE CONTRIBUTOR | HOMEIRAStyle

For me summertime is about my love affair with the outdoor barbeque and kabobs. The aroma that emanates is so divine, alluring and inviting. This recipe affords the easiest preparation requiring little cooking time, yet the result is so versatile and can be presented in numerous ways. Of course, I start with my artSAVOR 20 and then layer in additional flavor with fresh jalapeño, cheddar cheese and freshly ground sumac. This is a WOW-worthy presentation to boot!

---

MENU | Summer Simple Do Ahead
Starter, Appetizer, Main, Entrée, Beef

Serves 6 – 8

INGREDIENTS

1pkg        artSAVOR  20
1½C     Onion, blended to past
2T        Fresh Jalapeño, seeded and finely chopped, more if you like the heat
6T        Cheddar Cheese, shredded
1t         Sumac, ground
3T        Olive Oil
3lb       Ground Beef
2T        Olive Oil, for grilling
2T        Ghee, or melted butter, optional
2          Lavash bread, more of needed  (could substitute with  large pita bread or tortilla)
4C        Saffron Basmati Rice, cooked, (see recipe)
1T         Ghee, or butter
2C        Cherry tomatoes, halved and flash sautéed
1C        Mini Multi Color Peppers, sliced, quick sautéed
Basil, chiffonade
Edible Flowers, optional

KITCHEN ESSENTIALS

Outdoor Grill
Cast Iron Grill Pan
Wok or Sauté Pan

DIRECTIONS

STEP 1  | Kabob Seasoning Mixture
In a large bowl stir together artSAVOR  20, onion, jalapeño, cheese, sumac, and oil
Set aside for few minutes to allow the flavors to bloom

STEP 2  |  Kabob Mixture
Gently combine the seasoning mixture with the ground meat
Do not over mix
Set aside until ready to use
Could be done a day ahead and kept refrigerated

STEP 3  |  Form Kabobs
Bring kabob mixture to room temperature
Divide the mixture in 12 equal portions
Lightly oil your hands for easy kabob shaping
Shape each portion into a 6” x 1½” rectangle that is ¾” thick

STEP 4  | Grill Kabobs
Place grill pan on BBQ grate
Preheat grill to medium high
Oil grill pan
Grill kabobs few at a time, do not crowd in the pan
Cook 1-2 minutes per side until done
Don’t over cook
Place kabobs on lavash to capture all the delicious juices
Drizzle or brush kabob with a bit of ghee
Place second lavash on top to keep warm

STEP 5  | Saffron Basmati Rice, peppers and tomatoes
Heat ghee in wok
Toss rice, tomatoes, and peppers to mix just to heat through
Do not overcook

STEP 6  |  Plating
Place a portion of rice mixture on each plate
Cut each kabob diagonally
Place kabob halves cut side up in the middle of rice
Garnish with basil and flowers
Sprinkle ground sumac over kabob and rice
Serve immediately

I hope you enjoy!

OPTIONAL RECIPES

Roasted Cherry Tomatoes

BASICS | 5-Step Downside Up Saffron Basmati Rice with Crispy Potatoes

---