Tattoo Hot Sauces

Grilled Steak Kebabs with Kashmiri Coconut

The weather has been cooperating recently here in NC, and we couldn’t think of a better way to take advantage than by heating up the grill! Turn up the heat this summer with this delicious Grilled Steak Kebab recipe! This is also a great option for your Memorial Day Weekend 🙂

Grilled Steak Kebabs with Kashmiri Coconut

Ingredients:

For the Marinade:

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon paprika (preferably smoked paprika)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper

For the Shish Kebab:

  • 2 lbs. of sirloin steak
  • 3 assorted color bell peppers, cut into 1″ square
  • 1 red onion, cut into 1″ square
  • 8 oz. white button mushrooms, whole
  • 8 metal skewers*
  • Kashmiri Coconut Hot Sauce

Instructions:

  1. Combine marinade ingredients in a bowl and mix to combine.
  2. Trim any excess fat or silver skin from the steak and cut into 2″ cubes. Add to a large bowl with the vegetables.
  3. Add the marinade and marinate in the fridge for up to two hours.
  4. Assemble the skewer with the steak, onion, bell pepper, and mushroom. Repeat, switching the sequence if desired.
  5. Season once more with a pinch of flaky sea salt and black pepper.
  6. Grill 12-15 minutes, turning kebab to cook evenly.
  7. Garnish with cilantro, and drizzle with Kashmiri Coconut Hot Sauce. Dig in!

*Notes: If using wooden skewers, soak 30 minutes in water before grilling.

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Credit: Original Recipe by Lindsay of Vodka & Biscuits blog. View original recipe here.

May 17, 2019 by Tattoo Hot Sauces 0
Tattoo Kashmiri Coconut Shrimp Cake

Kashmiri Coconut Shrimp Cake

Created by Chef Matt Pace and featured in A Taste of New York, this super satisfying shrimp cake has definitely become one of our go-to recipes.
Try it for yourself, and if you want more heat, you can always indulge and throw in some more Kashmiri Coconut Hot Sauce.

Kashmiri Coconut Shrimp Cake

  • ½ cup mayo
  • ¼ cup crème fraîche
  • 1 Tbsp Creole mustard
  • 1 tsp Worcestershire sauce
  • 1 Tbsp lime juice
  • 2 tsp Kashmiri Coconut hot sauce (or to taste)
  • ½  lbs chopped shrimp
  • 1 cup Panko bread crumbs
  • ¼ cup chopped mint
  • 2 tsp Creole seasoning
  • 2 eggs

Instructions:

  1. Combine mayo, crème fraîche, mustard, Worcestershire, Kashmiri Coconut hot sauce, mint, lime juice, and seasoning in medium sized bowl and whisk until fully mixed. Taste mixture to make sure the taste/heat is where you want it and adjust if need be.
  2. Once you reach desired flavor, add in your shrimp, eggs, and panko and combine until ingredients are fully blended.
  3. On a baking sheet, form mixture into small patties, just smaller than a fist.
  4. When ready to cook, carefully place patties in deep fryer or skillet with vegetable or canola oil at 375 degrees and cook until shrimp is fully cooked and bread crumbs are golden brown.
  5. Once cooked, remove patties from oil and place on wire rack or paper towels to drain any excess oil.
  6. Drizzle Kashmiri Coconut on top of your shrimp cake, and enjoy the fruits of your labor.

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauces hashtag or tag us @tattoohotsauces to make sure we see your creations.

Credit: Chef Matt Pace of Cafe Booqoo

September 14, 2018 by Tattoo Hot Sauces 0

Learn More About Our Sauces:

Tattoo Nashville Hot
Tattoo Avocado Serrano
Tattoo Japanese Togarashi
Tattoo Polynesian Sweet & Spicy
Tattoo Spicy Garlic

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