Tuesday, April 17, 2012

Ginger-Soy Beef Kebabs

Who doesn't like meat on a stick?
I have fond memories of a dinner party we went to once where we all made kebabs together, the dudes went out and grilled, and the ladies chatted and set the table and whipped up some sides.  Cooking with your guests is always fun, if you have the space. Kebabs are a great meal for a guest participation.  Here's a simply recipe I found and tweaked - try it with friends, your family, or to stock the freezer:

Ginger-Soy Beef Kebabs

2-1/2 lb. beef tenderloin
½ c. soy sauce (we prefer reduced sodium)
2 tbsp. honey
2 tbsp. sesame oil
2-3 cloves garlic, minced
1-1/2 tbsp. fresh ginger, minced
1 tbsp. mirin or rice wine vinegar

Cut the tenderloin into one-inch cubes. Combine soy sauce, honey, brown sugar, garlic, ginger, and mirin in a one-gallon zip-top bag.  Add meat and "knead" to combine. Marinate in the refrigerator at least 1 hour, or put in the freezer for a freezer meal.  Thaw overnight to prepare from freezer.

Thread beef onto skewers, without crowding (makes about 10) - soaking the skewers beforehand is recommended.  Grill on medium-high heat, about 2-3 minutes per side until done.  Remove from heat and tent with foil, resting at least five minutes.  Serve them on the skewers on a platter, or remove the meat before serving.  Make veggie skewers separately, and serve on the side.  Peppers, onions, mushrooms - whatever you like.

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