This weekend, grills are a necessary item in every American backyard. Step outside, and you’ll most likely catch whiffs of savory meats being prepared over charcoal or seasoned wood. Whether you prefer charcoal or gas, it’s a known fact that food tastes so much better when cooked on a grill. A popular grilled meal is the kabob…skewers of meat and veggies seared to juicy perfection. Marinate the beef in a green tea and spice blend, and you have a deliciously complex flavor profile that will take your weekend barbeque to the next level. You’ll be the talk of the neighborhood.
Adapted from www.yagottahaveahobby.com
Makes about 10 skewers
Ingredients:
- 2.5 lb beef roast, cut into small cubes
- 1/2 cup soy sauce
- 2 tablespoons sesame chili oil
- 1 tablespoon sriracha
- zest & juice of 1 medium lemon (about a tablespoon of zest and 1/4 c of juice)
- 2 green tea bags, opened
- 1 jalapeno chile, minced, with seeds and veins removed
- 5 cloves garlic
- 1 inch piece of fresh ginger, peeled and grated
- 1 large red onion, cut into wedges
- 2 yellow squash, cut in half and sliced
- 1 zucchini, cut in half and sliced
- 1 small container cherry or grape tomatoes, halved
- nonstick cooking spray
Directions:
1. Combine first nine ingredients together in a large, resealable plastic bag. Shake thoroughly to mix and coat beef cubes. Place in the refrigerator for 24 hours (or at least overnight).
2. Before grilling, place your wooden skewers in cold water for about 20 minutes, to keep them from burning on the grill.
3. Just before grilling, season veggies with salt and pepper to taste.
4. Thread meat and veggies onto skewers, alternating beef cubes with tomatoes, squash, zucchini, and onion. I used about 4 cubes of beef per skewer.
5. Spray grill with nonstick cooking spray, then heat to medium heat. Place skewers on the grill and cook for 10-15 minutes, or until beef reaches your desired color of pink.
Serve skewers alongside grilled veggies and brown rice if desired.
