Beef Kebabs with Mustard Horseradish Sauce
Traditionally barbecue involved cooking the toughest and largest cuts of meat—the cuts that nobody else wanted. Often when beef is butchered, scraps of meat are left piled on the cutting board. Some view this pile of discards as waste; others envision dinner. So it is with these beef skewers. For this preparation you can use beef chunks left over from any of the cuts in this chapter: tenderloin tips, top round chunks, tri-tip scraps, and more. By adding vegetables to the skewer, you can stretch a small amount of beef to serve an entire family. The marinade recipe figures prominently and fondly in my memories of the days before I joined the Big Bob Gibson family. When visiting my future in-laws Don McLemore (Big Bob’s grandson) and his wife, Carolyn, I was treated to beef kebabs in this wonderfully balanced marinade. The sweet ginger and soy flavor is as good on veggies as it is on meat. I added the mustard horseradish sauce to take this recipe to the next level.
Recipe information
Yield
serves 6
Ingredients
Marinade
Preparation
Step 1
In a small bowl, combine the marinade ingredients and mix well. Cut the onions and peppers into 1-inch pieces. Divide the marinade between two bowls or two resealable plastic bags and add the meat to one and the vegetables to the other. Marinate in the refrigerator for 2 to 6 hours.
Step 2
Remove the vegetables and meat from the marinade and discard any leftover liquid. Thread alternating pieces of onion, pepper, and meat onto the skewers.
Step 3
Build a charcoal and/or wood fire for direct grilling. When the coals are hot (approximately 450 to 500°F), grill the kebabs directly over the coals for 8 to 10 minutes, turning once. When the meat starts to brown and firm, and the vegetables begin to char on the edges, remove the skewers from the grill. Serve with Mustard Horseradish Sauce.
Step 4
Cooking Method: Direct heat
Suggested Supplies
Step 5
10-inch bamboo skewers, soaked in water
Suggested Wood
Step 6
Hickory, Oak, Mesquite
