 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
|
 |
|
 |
|
|
|
|
|
|||
 |
Download recipe | ||
|
|||
The above photo is of our Spicy Peanut Chicken Kebabs ready to be served at a Tasting Party. This fun presentation will work for all of our kebab recipes: the Spicy Peanut Chicken Kebabs , Cajun Spiced Shrimp and Scallop Kebabs , and this recipe for Beer Barbecued Steak Kebabs. Makes enough for approximately 20 Tasting Party kebabs. Shish kebabs are a culinary favorite around the world. Oriental cultures enjoy satays, the Japanese make yakitori, and the French grill brochettes! It is written that Christopher Columbus was fond of Portuguese espetadas, a beef shish kebab marinated in wine and roasted on an open fire but the fact is that the term shish kebab is Turkish and it means "skewer" and "roast meat". This dish can be made with endless combinations of meats, seafood, fruits and vegetables. It is perfect for a crowd because everything can be prepared in advance and grilled just before its time to eat. Here are some general tips on choosing and preparing meat, fish or seafood for shish kebabs: wash all meats and seafood and pat dry before skewering if you have time marinade the meat soak the skewers in water for one hour before cooking, to prevent burning meats should be cut in 1 to 2 inch cubes for quick and even cooking fatty meats can be cooked at a higher temperature and lean meats will need a longer time at lower heat choose firm meat, fish or seafood, such as: salmon, tuna, mahi mahi and shell fish |
|||
 |
|||
| 1/2 cup | Roasted Garlic Olive Oil | ||
| 4 Tbsp | Balsamic Vinegar (Modena) | ||
| 1 tsp | Herbs from Provence | ||
| To taste | Salt - preferably fleur de sel | ||
| To taste | Pepper - freshly ground | ||
| 1 1/2 - 2 pounds | Sirloin or Chuck steak - cut in 1" - 2" pieces | ||
| 2 Tbsp | Rub for BBQ | ||
| 1 whole | Spanish onion - fresh, cut into 1" pieces | ||
| 20 whole | Cherry or grape tomatoes - fresh, washed, stem removed | ||
| 20 whole | Mushrooms - fresh, cleaned, trimmed | ||
| 20 whole | Baby or new potatoes - scrubbed and par boiled or microwave steamed (these should be very small, if large then cut in half) | ||
| 2 cobs | Corn on the cob, husked, and sliced into 1/2" thick rounds, par boiled or microwave steamed | ||
 |
|||
| 1. Whisk the first 5 ingredients together. Toss in the steak, cover and marinate in the refrigerator for 2-48 hours. 2. One hour before cooking time, remove the steak from the fridge. Drain and discard the marinade. 3. Place the Rub for Barbecue on large plate or sheet of wax paper. Dredge the steak through the spice blend. Using skewers, thread the steak and vegetables in an alternate arrangement. Brush the Beer Barbecue Sauce on the kebabs, including the meat and vegetables. 4. Preheat the barbecue or grill to high heat. Place the kebabs on the preheated grill or under a hot broiler, for approximately 8 - 10 minutes, basting with the Beer Barbecue Sauce and turning often. 5. Remove the kebabs from the grill. Serve immediately. Tasting Party Serving Suggestion: To create a sturdy base, place a piece of foam or water soaked floral oasis in a serving dish. Attractively insert the flat ends of the skewers into the base and allow guests to serve themselves. |
|||
 |
|
Visit our contact section to get in touch with us, or subscribe to
our complimentary email newsletter, full of recipes and ideas! All images and content © 2013 Kitchen Connaisseur | Privacy Policy |
