And the secret ingredient is:

Simply ...

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Michui the Lebanese kebab in the Brazilian way

Jan. 27, 2012, 3:04 p.m. | by Adriano Petrich | Categories: Brazil easy lebanese | comments

Michui  the Lebanese kebab in the Brazilian way

Ingredients


Tenderloin, 400 g ( 14 oz ) cubed

Sumac, 2 tbsp

Black pepper, 1 tbsp

Salt, 2 tsp

Coriander, 1 tbsp seeds

Olive oil, 2 tbsp

Side

Tomato, 2 Unit in halves

Onion, 3 Unit in quarters


Materials and Methods


A simple clarification of names

Here in Brazil (or São Paulo to be more specific) we call shish kebab a michui. A Döner is a kebab, a Shawarma is a greek barbecue.

See simple!

That if the shish kebab is done with morsels of meat, if it is ground meat it becomes a kafta


And the secret ingredient is:

Simply said: Sumac. It is dark red, slightly nutty, tart and delicious.

I’ve tried to make this dish a couple of times without much success, only when I found great sumac is that this dish finally flourished.

I really cannot stress enough the importance of good sumac.

Create a marinate with sumac, coriander seeds, black pepper, salt and olive oil.

The taste of sumac is that makes this kebab work. No substitutes I’m sorry.

Run away to your nearest middle eastern market and get some. I mean it. I will wait.


Tender, tender

The best doneness of the meat for a great michui is medium to rare. You know what that means don’t you?

You won’t be able to grill the meat enough to tenderize it, also you will need a piece of meat that you would be happy eating raw.

The solution: A tenderloin from a trusty butcher. Carpaccio grade.

Yeah I know.. I also feel that tenderloin is an over hyped and over expensive piece of meat. Unfortunately this is one of those recipes that you either need it.

Do you really need NEED it? No. Use sirloin and do it medium done. I won’t tell.


Low and Slow

I do michui in three steps: First the onion then the tomatoes and finally the meat.

The Onions need the most time. I want to bring the sweetness and remove the pungency.

Also if you want to make it inside (instead that on the barbecue) it works best if you cast iron griddle.

So heat it up and add the quartered onions. Let it caramelize on the 3 sides. To easy grilling when I cut the onions I keep the part of the root intact for it to keep together when turning

When they are translucent remove add a some salt and olive oil and reserve them.


Grill as hot as you can

Pump up the heat to maximum and wait a few minutes until the griddle gets really hot.

Next: Tomatoes. Halve them and place them initially on their backs, wait 4 minutes then turn them over.

Let them score the so much seek after grill marks for 5 minutes. When they are good looking move them to a less hot part of the griddle and place the meat on the hottest part.

2 minutes for each side at the most.

Remove and serve.

I love it with a dollop of yogurt and cucumber


 
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