Dawn’s Beef Kebabs
Marinate these Beef Kebabs for 24 hours before tossing them on the grill to produce moist, succulent meat.
Marinate these Beef Kebabs for 24 hours before tossing them on the grill to produce moist, succulent meat.
Yield:
3 to 4 servingsFor the marinade:
Ingredients
2 tablespoons sherry vinegar
8 garlic cloves, peeled
1 medium-size onion, quartered
2 tablespoons maple syrup
3 tablespoons sunflower oil
2 tablespoons Union brand chili paste
Instructions
About 24 to 48 hours in advance, place the marinade ingredients into a blender and process until smooth. Reserve 1/4 cup marinade; refrigerate for serving alongside kebabs. Marinate the meat in the remaining 3/4 cup liquid; keep refrigerated one to two days.
For the meat:
Ingredients
1 pound beef (London broil or sirloin), cut into 1-inch cubes
Kosher or sea salt, to taste
Instructions
Preheat your grill to high. Thread the marinated meat on skewers and sprinkle with salt. Grill with the cover up 3 to 4 minutes per side, moving the skewers over hot spots to sear the meat. Remove skewers from the grill, and cover with aluminum foil and a heavy towel 10 to 20 minutes to finish cooking. Serve with reserved sauce.
