Posted by on Nov 19, 2012 | 0 comments

Today, I made beef kebabs for lunch… it’s not ordinary kebabs, the beef I used was directly from the US of A, it’s a special marinated beef steak called tri-tip!  It’s from my Mama Liz.

I partnered my beef kebabs with basmati rice that Slide picked up in Landmark grocery a couple of days ago.

Kebab or kabab is a wide variety of skewered meals originating in the Middle East.  Basmati rice is a variety of long grain rice grown in north central India and Pakistan according to my trusted wikipedia. 😀

I remember my first encounter with basmati rice; we were dined in a quite fancy restaurant when I turned to Slide in a quite loud whisper I asked him: “Bakit may sotanghon, hindi naman ako nag-order ng sotanghon ah…” 


There’s always first time you know!

The next time I went to the same restaurant with my friend Janiz I forgot to tell her about what I thought the rice was at first, I hope she get a laugh when she reads this. 🙂

And so…

I’m feeling a bit of creative so I took some nice photos of the ingredients.

Eto pa…

Taking food photos for me is invigorating.

I hope you had fun and inspirational eating ideas… have a nice beautiful Monday everyone! (As usual recipe is just below.)






Beef Kebabs



  • 1/2 lbs top tri-tip beef steak, cut into 1 1/2-inch cubes
  • 1 large bell pepper
  • 1-2 medium red onions
  • 1 carrot
  • 6 tomatoes
  • About 8-10 bamboo or wooden skewers


Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with oil.



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