July 24, 2009

Spiced Beef Kabobs

Spiced Beef Kabobs
from BH&G magazine, August 2009 issue

1/4 cup reduced-sodium soy sauce
3 Tbsp. vegetable oil
2 Tbsp. lemon juice
2 Tbsp. packed brown sugar
6 cloves garlic, smashed
1 tsp. crushed red pepper
1 lb. boneless beef chuck or sirloin, trimmed of fat and cut in 1-inch cubes

In self-sealing plastic bag in a shallow dish add soy sauce, oil, lemon juice, brown sugar, garlic, and red pepper. Add meat to bag. Seal and turn to coat. Marinate, refrigerated, 4 to 24 hours, turning bag occasionally.
Drain beef mixture, discard marinade. Thread beef on 8-inch skewers, leaving 1/4 inch between each piece.
For charcoal grill, cook skewers on rack of uncovered grill directly over medium coals for 10 to 14 minutes or until desired doneness (160* for medium), turning occasionally and moving to cooler areas of grill if browning too quickly.

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