A brilliant combination of the Middle Eastern Spice Sumac with the tangy sweetness of mango chutney on beef skewers.
- Cook Time
- Prep Time
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- Zest of 1 orange
- 1 clove of garlic, smashed
- salt and pepper, to taste
- 1/2 pound skirt steak or other tender cut of meat, in thin strips about 2-3 inches long
- 2 very ripe mangoes-peeled and the flesh cut out
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon rice vinegar
- 1 teaspoon harissa (or more if you want the sauce really spicy)
- 1/4 cup red pepper, finely diced
- 1/4 chopped fresh flat leaf parsley
- 2 tablespoons chopped fresh cilantro
- 1/4 cup scallions, thinly sliced
- 2 tablespoons Jamie Geller Sumac
- 1 tablespoon ground coriander
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- Pinch:of salt
- Place olive oil, lemon juice, orange zest, garlic, salt and pepper in a small bowl and whisk together.
- Thread the beef strips onto the skewers. If using wooden skewers, be sure to soak them in water so they do not burn on the grill.
- Place the skewered beef into a flat dish and cover with the marinade. Marinate the meat for at least 4 hours or overnight.
- Pulse the mangoes in a food processor. You want the mangoes to have a little texture and not be too runny.
- Combine olive oil, lemon juice, rice vinegar, harissa, red pepper, parsley, cilantro and scallions with the mangoes. Salt and pepper as needed.
- The chutney can be stored covered in the refrigerator for 1 week or frozen for several months. This chutney can be canned and enjoyed all year long.
- Preheat the grill to medium heat, or if you are cooking indoors preheat a grill pan to medium high heat.
- Combine the sumac, coriander, black pepper, cumin and salt in a small bowl. Sprinkle the skewers with the spices.
- Place the skewers on the grill and brown them before turning about 3-5 minutes. Brown the other side and remove to a serving platter.
These skewers can be made with chicken, lamb or even sturdier fishes such as salmon or bass.
Contributed by: Jewish Slow Cooker Recipes by LAURA FRANKEL
Sumac is a spice that is commonly used in the Middle East. It comes from the bark of the sumac tree and has an astringent quality that makes it taste almost lemony. It is a great palate opener and pairs well with meats and many vegetables. The spicy mango chutney is versatile and can be paired with other dishes as well. The brilliant color and tangy sweetness makes it favorite in my kitchens and I hope it will be in yours as well.