Thursday, June 7, 2012

Beef on Sticks (okay and veggies too!)

One of the best things about getting married is getting to eat new foods and then getting to steal you new husband's family recipes without fear of reprisals.  The first meal I ever ate with Peter and his family was at Peter's going away party before we were really a couple (it's complicated).  It was a wonderfully tasty grilled beef shish kabob.  The meat was tender and delicious!  I'm pretty sure there was also veggies but I don't remember them, just the meaty goodness!

This is recipe was the first one ever given to me by Peter's mom.  She got it from a family friend.  Where it came from before that is anybody's guess but if you happen to know where it originated from let me know.  Most likely a magazine or similar.

One of my wedding shower gifts was a compilation of recipes submitted by Peter's family and family friends. I collect cookbooks and love to cook so therefore this was an awesome gift.  It  included the shish kabob recipe which I had asked for before (and then promptly lost) and many other tasty treats.  I really need to make more from this recipe box.  Peter's mom's gingersnap recipe is delicious and unique to me.  

Shish kabobs can be time consuming and dangerous to make.  There is marinating time and a lot of chopping of produce and meat into little chunks. You can grill or broil the meat sticks of awesomeness.  I really wanted to grill mine but weather defeated me!

Gather you veggie oil, soy sauce, Worcestershire sauce, red wine vinegar and lemon juice.  Raid the spice cabinet for dry mustard, dried parsley flakes and some salt and pepper.  Crush two cloves of garlic.  Cut your roast into 1 inch cubes and do the same with your desired vegetable matter.  


And we're chopping, and singing...

"chop'in brocco-loco -lay -eaa -eaa -eaa--eeee

She's chopin broccoli

She chopin she chopin she chopin she chopin she chopin

Ch ch ch ch ch ch ta ta ta ta the bra-co-li-i"

Okay maybe no broccoli and no singing.  Not sure how well broccoli grills up anyways.  Look, okay so not everyone was destined to be a pop star.  Geesh!

Get out your trusty measuring cup and get to pouring.  And pouring.  and pouring.  Wow! That's a lot of salty goodness but no worries the finished product doesn't taste too salty at all.

Combine all ingredients into a mixing bowl or go ahead and mix everything in what ever container you plan on using to marinate your meat in.  I just use a Ziplock bag.  Freezer size.

Combine your marinade and meat.  I reserved a little bit, about a cup to use as sauce after the meat cooks up.
Let marinate overnight or at least the day.  I prepared mine in the morning and it was very tasty that evening.  Be sure to put into a bowl or on a sheet pan in the fridge just in case it spills.  Save yourself the hassle of decontaminating your fridge later.  We're working with raw meat here.

After letting the meat marinate skewer meat on to your grilling sticks or bamboo skewers.  If your using the bamboo ones your going to want to soak them in some water for about 20 minutes prior to threading the meat on 'em so they don't burn on the grill or in the broiler.  If your squeamish about mixing raw meat and raw veggies make separate skewers of each.  I'd do this if you have vegetarians or picky eaters in your party anyways.  Be careful when your skewering the meat.  The marinade has a lot of acidic ingredients and if you cut yourself even slightly your in for a world of hurt.  lemon juice in a paper cut.  Ouch!

Grill over hot coals until desired doneness.  I did mine in the broiler for about 8 minutes then flipped and continued to cook 8 minutes more.  The meat was medium-done so if you like it a little more on the rare side (like I do!) I'd wouldn't let it cook as long as I did this time.  Serve over herbed rice.  So good!

Shish Ka-Bob Marinade
from Sue (a family friend)

1 1/2 cup vegetable oil
3/4 cup soy sauce
1/4 cup worchestershire sauce
1/2 cup wine vinegar
1/2 cup lemon juice
2 TBS dry mustard
1 1/2 tsp dried parsley flakes
2 cloves garlic, crushed
1 TBS ground pepper
2 1/4 tsp salt
3-4 pounds arm roast, cut into 1-in cubes
bamboo or metal skewers

Combine all ingredients.  Marinate in fridge 12-24 hours.  Thread meat onto skewers and grill or broil to desired doneness.

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