Register
Monday, November 19, 2018
Home
www.CHALDEAN.org the Official Chaldean Community Website

 
Chaldean Questions
Given the choice of anyone in the world, whom would you want as your keynote speaker at a party you were planning?

Community Events & Annoucements

Announce your event, activity, or meeting by e-mailing info@chaldean.org


CHALDEAN COMMUNITY POSTINGS
Chaldean Words of Wisdom
The Chaldean who knows "how" will always have a job. The Chaldean who knows "why" will always be his boss. "How much better to get wisdom than gold! And to get understanding is to be chosen rather than silver." - Proverbs 16:16

www.CHALDEAN.org Factoids
Word of the Day

 

Article of the Day

 

This Day in History

 

Today's Birthday

 

In the News

 

Quote of the Day

Top News and Information
FOR SALE - Michigan Businesses
FOR SALE - SAN DIEGO
Latest News & Information

Current Articles | Archives | Search

Chaldean Flame-Seared Asian Spicy Kebabs
By Ann Bahri :: Sunday, May 6, 2012 :: 39678 Views :: Living & Lifestyle, Community & Culture
Since many Chaldeans have been forced to flee their land, it is not uncommon to find Chaldeans experimenting on new foods that are reminiscent of home with an accepting flavor of their new lands.  The new foods are often a mixture that includes traditional Chaldean meals or cooking styles adapted to their host countries.  

The term shish kebab comes from the word kebab, which originally meant fried not grilled meat. The Arabic word was derived from Aramaic kabbābā, which has its origins in Akkadian kabābu meaning "to burn, char".

Kebabs were a natural solution for Chaldean nomadic tribes. Unusual meats were marinated not only to tenderize, but also to get rid of some of the gamey flavor.  Skewers were easy to find in the wilderness as useful utensils for both revolving the meat and easy eating.  

In America, younger Chaldeans have learned to turn Mom’s traditional cooking into an assortment of new dishes.  Try this flame-seared Asian spicy kebab that has a sweet and spicy kick. 

Ingredients

  • 1½ lbs. rib eye steaks (about half inch thick)
  • 1½ tsp. ground cumin
  • 1½ tsp. freshly ground black pepper
  • 1 tbs. ground turmeric
  • 3 tbs. soy sauce
  • 3 tbs. vegetable oil
  • 3 tbs. light brown sugar
  • 2 tbs. ground coriander

Directions

1) Cut steaks into ½ inch cubes (do not trim fat).  Place in mixing bowl.  Stir in brown sugar, coriander, turmeric, cumin, pepper, soy sauce, and oil.  Let beef marinate in refrigerator, covered, for at least 2 hours.

2) Drain beef cubes; discard marinade.  Thread beef onto skewers and refrigerate until ready to grill.  

3) Preheat grill to high.  When ready to cook, brush grill grate clean and apply thin coat of oil.  Arrange skewers on the grill and cook to taste (usually 1 to 2 minutes per side for medium-rare, a little longer for medium.

Chaldean shish kebabs have expanded into most cultures in some form or another. Oriental cultures have satay, which are roasted skewered meats served with a dipping sauce usually made with peanuts.  Japan has yakitori, which is grilled skewered fowl. In France, they are called brochettes, meaning "skewer."

 
info@chaldean.org

www.CHALDEAN.org Copyright 2000 - 2012, All Rights Reserved.   |  Privacy Statement  |  Terms Of Use