Kate's Cuisine

Apr 07 2011

Smoky Beef Kabobs

1 pound stewing beef $5.25
1 cup vegetable oil $1.10
3 tablespoons Worcestershire sauce $0.36
3 tablespoons rice vinegar $0.42
5 cloves garlic, minced $0.05
1 tablespoon Dijon mustard $0.12
6 sprigs fresh thyme leaves $0.50
2 teaspoons ground sage $0.54
1 teaspoon cayenne pepper $0.23
2 teaspoons chili powder $0.94
2 teaspoons paprika $0.32
Salt and pepper $0.02
1 red pepper, cut into large chunks $0.45
1 green pepper, cut into large chunks $0.45
1 red onion, cut into wedges $0.65
2 ears corn on the cob, cut into 1″ chunks $0.32

Total Cost    $11.72

1.) For the marinade: In a small bowl, whisk together: 1 cup vegetable oil, worcestershire sauce, rice vinegar, garlic, Dijon mustard, thyme leaves, sage, cayenne pepper, chile powder, paprika, salt and pepper. Whisk so that contents become entirely combined.

2.) Place stewing beef in a resealable bag and pour marinade over meat. Mix well to ensure that meat is entirely coated. Place in fridge for at least 8 hours, or overnight.

3.) Assemble kabobs: place one piece of meat on skewer, then one piece of red pepper, then one wedge onion, then one piece of corn. Repeat with the rest of the skewer, and then do the same with remaining skewers.

4.) When ready to grill, light charcoal until they flame, and flames extinguish themselves out. The coal will remain hot enough to smoke throughout the entire cooking time. Brush the grill lightly with oil.

5.) When skewers and grill are ready, place kabobs onto grill. Grill for about 15-20 minutes, turning regularly and rotating on grill if necessary.

6.) Serve and enjoy!

Read the review here

No responses yet

Trackback URI | Comments RSS

Leave a Reply