|
The Brickyard Barn Inn's
Beef Shish Kabob
(Serves about 10)
Great to create with the kids and family: easy enough to let the kids be creative, easy enough to do as a
theme for a family get together, and quite healthy and low fat.
Marinade:
1/2 cup soy sauce
3 tablespoons honey
2 tablespoons vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ginger
3/4 cup oil
1 green onion, chopped
Kabobs:
2 1/2 pounds boneless beef top sirloin, cubed 1 1/2"
1 pound polish sausage links, low fat, sliced (or Italian Sausage)
1 (8oz) can pineapple, chunks, drained (or use a fresh pineapple)
3 green bell pepper, cut in 1 1/2" pieces
2 red onions, cut in 1 1/2" wedges
10 metal skewers (or see substitutes below)
1 Tablespoon cornstarch
Directions for marinade:
Mix soy sauce, honey, vinegar, ginger, garlic powder, oil, and green onion. Pour into a
large ziplock-type bag and add sirloin cubes. (I always lay this bag in a larger pan just in case there is a leak.)
Marinate in the refrigerator several hours or overnight, turning bag over several times.
Directions for kabobs:
Prepare the grill (can also be done under a broiler in the oven). Drain cold marinade into
a saucepan; add cornstarch and whisk to mix well. Bring to boil either on the stove or on the grill, stirring
occasionally. Skewer beef, sausage, pineapple, and vegetables in desired pattern. Grill over hot coals for 18 to
20 minutes (broiler won't take as long). While the kabobs are grilling, you can brush more marinade over the
kabobs to add flavor. Serve over rice or with salads at a picnic.
Substitutes:
- Marinade can be simplified by using your favorite BBQ sauce thinned with either a little water or another
liquid (Coke, orange juice, balsamic vinegar, 7-Up, etc.).
- Pork chops, pork loin, Italian sausage, etc. can be substituted for the meats listed in the ingredients.
- If you use wooden skewers instead of metal, make sure you soak them in water at least two hours
before grilling (to prevent them from burning).
- Other vegetables or fruit can be added or substituted, just make sure that the sizes and textures are
approximately the same so that they grill equally. (For example, if you wanted to add new potatoes you would
need to blanch them first so that they are partially cooked before placing on the grill.)
Return to Recipes
|
