Ingredients
- 1 cup Soy sauce
- 1 cup Vegetable oil
- 2/3 cup Brown sugar
- 1/4 cup Apple cider vinegar
- 1/4 cup ground Ginger
- 1/4 cup Garlic salt
- 6 tablespoons Granulated sugar
- 2 Onion
- 2.5 pounds Beef chunks
- 3 Bell pepper
- Mustard horseradish sauce
Directions
Tenderloin tips, top round chunks, tri-tip leftovers, and any beef bits leftover from any cut can be used in this recipe. By adding vegetables to the skewer, you can stretch a small amount of meat to satisfy a complete family. The sweet ginger and soy flavor goes well with both vegetables and meat. To take this recipe to the next level, feel free to add the mustard horseradish sauce.
Featured image:
Beef Kebabs
by Abdullahi Kassim @ flickr
Steps
1 Done | Combine all the marinade ingredients in a small mixing bowl and whisk well. You should cut the onions and peppers into one-inch chunks. Combine the meat and veggies in one bowl or two resealable plastic bags, then divide the marinade between them. Refrigerate for 2 to 6 hours to marinate. |
2 Done | Remove the vegetables and meat and any leftover liquid, from the marinade—alternate pieces of onion, pepper, and meat on the skewers. |
3 Done | For direct grilling, start charcoal and/or wood fire. Grill the kebabs directly over the embers for 8 to 10 minutes, rotating once after the coals are hot (about 450 to 500°F). Remove the skewers from the grill when the meat begins to brown and firm, and the veggies start to burn on the edges. Serve with a horseradish mustard sauce. |
