Everybody loves BBQ Kebabs. If you don’t, stop reading now. Instead read about some scary stuff regarding how we eat at jeremybaker.ca
Back to the Kebabs: they’re easy to prepare, inexpensive, and fun to eat. Here’s a fool proof recipe for my “Killer Kebabs” Keep in mind, these baby’s are spicy!
1. Beef. The cut is up to you. I’ll often by strips of beef if I’m on a budget, or a few steaks to cut into cubes if I’m feeling like a high roller. In this case, because we’re using a marinade, I say go cheep. I used beef brisket strips, and it cost be less than $5.
2. Peppers. Red, yellow and, orange. If you’ve got green, then cool. Use what you’ve got. Throw on some cherry tomato’s if you’ve got ’em, mushrooms can be nice, too.
3. Kebab sticks. I don’t own the fancy metal ones. I buy the wood sticks because I hate trees. (not true, I love trees..I should buy metal ones) Remember to let the sticks soak in water for as long as you can. Overnight is best. I added a dehydrated lime leaf, because I had it laying around.
4. Ingredients for marinade:
a) 1/2 cup vegetable oil
b)1/3 cup soy sauce
c) 2 table spoons of: prepared mustard, Worcestershire sauce, and hot sauce. As far as hot sauce goes, I’ve tried ’em all. The best for flavor and heat is Ebesse Zozo Hot Sauce.
d) 1 clove of garlic
e) Pepper/Salt to taste.
Let’s Do This!!!
-Cut your beef into 1 inch cubes, mix up your marinade ingredients, and combine the 2 in holy matrimony. Let that sit in the fridge as long as Brittney Spears first marriage if you can, or all day at the least.
– Cut your peppers into size-able chunks. Cut them too small, and they could split while on the BBQ. Remember, they’re going to shrink as they cook.
-Start “sticking” your kebabs, alternate between meat and peppers. For a less meaty mixture, go 2:1 veggies to meat…then fire them on a clean, HOT BBQ grill. If you like, spray the grill down with PAM before hand.
Here’s what mine looked like:
Personally, I like my meat right around medium, and my vegetables Al dente so the cooking time is relatively quick. The Key: put the kebabs on a piping hot grill, turn them once with the lid open, then turn the heat down to low, and let them finish with the lid closed. I cooked these for about 12 minutes…and this is how they came out:
Things to remember:
1. NEVER use the marinade sauce to baste the kebabs, or any other food for that matter, in any other recipe. It’s a health hazard (especially with chicken) or maybe it’s ONLY with chicken? I can’t remember now. Look it up yourself, but I do know it can be dangerous. Instead, I brushed these babies with a combination of: melted butter, olive oil, and pressed garlic just minutes before taking them off the BBQ.
2. Let your Kebabs rest (covered with foil) for a few minutes before you serve them.
To complement this dish, I put together a salad of mixed greens, carrot, celery, green onion, roma tomato, and feta cheese, topped with Italian dressing…delicious.
Got a “Killer Kebab” recipe yourself? Fire it off to me, I’d love to give it a try.