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Gluten Free Beef Kabobs
Description
This is the best Kabob I have ever had, and I'm not biased in any way just because I developed it for my restaurant menu. I really play around with flavours when I am developing my menus and always do trial runs before we go to print to ensure my guests want to order our items again and again.
The marinade here really sinks into the meat, whether you choose Beef, Pork, Lamb or Chicken. Generally we start on the grill to mark the skewers and then move to a 450F oven to finish off the meat to a medium doneness.
Hope you enjoy!
Ingredients
Marinade~~~~~~~
1.5 cups canola oil
.75 cup gluten Free soya sauce
.25 cup L&P worcestershire sauce
.25 tsp sea salt
3 tbsp chopped fresh parsley or 2 tsp dry
1 tsp fresh ground black pepper
.5 cup wine vinegar, red or white
2 tbsp fresh minced garlic
.3 cup gluten Free teriyaki sauce
.5 cup liquid honey ( no substitutions)
2 green onions chopped ( set aside)
Kabob
~~~~~
1 lb sirloin cut into 16 - 1 oz weight cubes; marinated for 24 hours
16 -1.5" pieces of red pepper
16 -1x1 pieces of pineapple chunks
16 - 1.5" pieces of red onion
12 cherry tomatoes
2- 12" soaked wooden skewers
Instructions
Combine all ingredients for the Marinade (except the green onions) in a blender.Blend for 40 - 50 seconds
Mix in green onions.
Marinate beef pork or lamb for up to 24 hours, chicken up to 8 hours.
** This makes 3.5 cups of marinade. Use what you need to cover meat. Any extra can be refrigerated for up to 3 weeks.
Kabob Assembly
~~~~~~~~~~~~~
Take a wooden skewer and work in this order, tomato, beef, bell pepper, red onion, pineapple. 4 pieces meat, peppers, pineapple, red onion per skewer and 3 cherry tomatoes per skewer.
2 skewers per order
Grill on BBQ or indoor grill for 3 minutes each side, then transfer to over to finish off to desired doneness.
(This prevents the skewers from completely burning away)
If you have stainless skewers, you can grill completely on the BBQ.
Serve with a Salad, Soup or Rice.
Enjoy!
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