Greek tradition, Virginia ingredients.
Chef Kosta Kontogiannis from Local Roots Restaurant in Roanoke, focuses on maintaining good relationships between his restaurant and the farmers that provide their produce. Local Roots is a “farm-to-table” restaurant, priding itself on fresh produce and a seasonal menu. This recipe for beef kebabs and grilled corn, both served with Greek yogurt, blends Middle Eastern flavors with Virginia-grown produce.
GRILLED BEEF KEBAB WITH GREEK YOGURT AND GRILLED CORN
1 1/2 lbs of beef sirloin or tenderloin tip if you prefer
1/3 cup red wine vinegar to 1/2 cup of extra virgin olive oil
3-4 garlic cloves minced
1/2 tsp turmeric
1 tsp cumin
2 tsp smoked paprika
Kosher salt and fresh ground black pepper to taste
4 corn cobbs
2 tbsp butter
herbs of choice (cilantro, oregano, parsley)
Soak the corn in ice water for 15 minutes. While the corn is soaking prepare the beef, cutting it into 1 1/2 inch cubes. Place beef in covered bowl and refrigerate.
Make the marinate, blending the spices with the garlic and the vinegar in food processor. Add the oil in a steady stream and emulsify. Pour into non reactive container or sealable storage bag (like a Ziploc) placed in a bowl (just in case) and refrigerate.
Marinate beef for 6 hours in non reactive container or sealable storage bag (no less than 2 hours in the marinate in order for all of the flavor to combine well).
While beef is marinating prepare the corn. Remove corn from water and drain well. Peel the husk back and remove only the silk and butter the cobb well (you can use olive oil instead ). Lightly salt and pepper then pull the husk back on. Secure with a string if husks are too loose.
Preheat grill. We like an old Weber with charcoal but a gas grill will do fine. Start by grilling the corn first as it will take a little bit more time. Grill corn on husk for 20 to 30 minutes or until soft enough (depending on size). When corn is almost there start grilling the beef skewers.
Grill skewers in med low heat 4 to 5 minutes each side . Remove from grill and place on covered plate or wrap in aluminum foil and set aside to rest for 2 to 3 minutes Pull corn off the grill and remove husks after a couple of minutes . Add butter, salt and fresh ground pepper. Top with fresh herbs and serve hot with the beef skewers. Serve with a dollop of Greek yogurt on the side .
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