Kitchen Knife Set - Various blades suitable for cutting vegetables and meat precisely.
Grill - Provides traditional grilling for steak tomato and okra kebabs, adding smoky flavor.
Mandoline Slicer - Uniformly slices vegetables like onions or shallots for the kebab mix.
Digital Thermometer - Checks meat temperature to ensure optimal doneness while cooking kebabs.
Kitchen Scale - Ensures portion control and accurate ingredient measurement, crucial in recipe balancing.
Skewers - Stainless steel or bamboo skewers for assembling vegetable and meat mixture into skewered kebabs.
Kitchen Grater - For grating cheese or zesting citrus to complement steak tomato and okra kebabs flavors.
Spatula - Versatile utensil for flipping, turning, and serving finished kebabs without damage.
Wok/Frying Pan - Used for preparing accompaniment sauces or dishes like sautéed garlic or stir-fried greens related to the main dish.
Cooling Rack - Helps cool finished kebabs evenly without becoming soggy from condensation.
Nonstick Cookware Set - Beneficial for cooking various components of meals including steak tomato and okra kebabs preparations or similar dishes, reducing sticking issues during the process.
3 tablespoons finely chopped shallot
3 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
2 pounds (1/2-inch-thick) boneless chuck blade steaks (sometimes called chicken steaks) or steak tips, gristle trimmed if necessary and meat cut into 2-inch pieces
1 pound small tomatoes such as Campari or Baby Roma (about 2 inches wide)
3/4 pound okra, trimmed, leaving tops intact
16 (12-inch) metal skewers
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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