Dukkah Beef Skewers are very easy to make and delicious to eat. Your family and friends will love them. They could either be served as a main course or as an appetizer.
What is Dukkah? Dukkah is a delicious blend of nuts, seeds, and spices. It is based on a traditional Middle Eastern recipe. I first discovered this great mixture while travelling in Western Australia (WA). It has become a popular seasoning in Australia and can easily be purchased there, but why buy it when you can easily make your own. What is great about making dukkah is that you can add and subtract ingredients to please yourself and family. You can use any excess Dukkah to coat chicken, beef or seafood before baking. You can use it to sprinkle on salads or vegetables – just let your imagination be your guide!
- 1/4 cup balsamic vinegar
- 1/4 cup dry red wine
- 1/4 cup honey
- 14 hazelnuts (Filberts)*
- 2 teaspoons sesame seeds
- 2 tablespoons Parmesan cheese (Parmigiano-Reggiano), grated
- 1/4 teaspoon pepper, coarsely ground
- 2 tablespoons vegetable oil
- 1 tablespoon Dijon mustard
- 3/4 pound beef strip loin steak, cut into 1/4 inch slices
- 16 bamboo skewers (8 inches long each), soaked in water for 10 minutes
In a saucepan over medium heat, combine balsamic vinegar, red wine, and honey. Bring to a boil and cook for approximately 7 minutes or until reduced by half; remove from heat; set aside.
In a large frying pan over medium-low heat; stir hazelnuts, sesame seeds, coriander seeds, and cumin seeds until toasted and fragrant (watch closely so they do not burn), stirring frequently. Remove from heat and let stand until cool. Transfer to a blender or food processor and process until just coarsely ground.
Combine the nut mixture with the Reggiano-Parmigiano cheese and pepper on a large plate; set aside.
In a large bowl, combine vegetable oil and mustard. Add beef slices and stir. Thread the coated beef slices onto skewers and then press into the nut/cheese mixture until well coated.
Cook on a greased grill on medium-high for 1 to 2 minutes per side until meat reaches desired doneness. Remove from grill and serve immediately with the prepared wine mixture on the side for dipping.
Makes 16 skewers.
* Hazelnuts, pine nuts, macadamia nuts, sunflower seeds, and/or peanuts may be substituted.
Source: This delicious recipe is from the cookbook, Practical Gourmet: Small Plates for Sharing, by Laurie Stempfie (Editor).
Categories:Appetizers Australian Balsamic Vinegar Nuts & Seeds Sirloin Steak Summer