Gluten Free Beef Kabobs
From ChefMumzie 13 years ago
- 24 hours ( 25min to to make
- Serves 2
This is the best Kabob I have ever had, and I'm not biased in any way just because it's on my restaurant menu. I really play around with flavours when I am developing my menus and always do trial runs before we go to print to ensure my guests want to order our items again and again. Read more This one we can't keep up with! The marinade here really sinks into the meat, whether you choose Beef, Pork, Lamb or Chicken. Generally we start on the grill to mark the skewers and then move to a 450F oven to finish off the meat to a medium doneness. Hope you enjoy! See less
Ingredients
- marinade shopping list
- ~~~~~~~ shopping list
- 1.5 cups canola oil shopping list
- .75 cup gluten Free soya sauce shopping list
- .25 cup L&P worcestershire sauce shopping list
- .25 tsp sea salt shopping list
- 3 tbsp chopped fresh parsley or 2 tsp dry shopping list
- 1 tsp fresh ground black pepper shopping list
- .5 cup wine vinegar, red or white shopping list
- 2 tbsp fresh minced garlic shopping list
- .3 cup gluten Free teriyaki sauce shopping list
- .5 cup liquid honey ( no substitutions) shopping list
- 2 green onions chopped ( set aside) shopping list
- Kabob shopping list
- ~~~~~ shopping list
- 1 lb sirloin cut into 16 - 1 oz weight cubes; marinated for 24 hours shopping list
- 16 -1.5" pieces of red pepper shopping list
- 16 -1x1 pieces of pineapple chunks shopping list
- 16 - 1.5" pieces of red onion shopping list
- 12 cherry tomatoes shopping list
- 2- 12" soaked wooden skewers shopping list
How to make it
- Marinating Meat
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- Combine all ingredients for the Marinade (except the green onions) in a blender.
- Blend for 40 - 50 seconds
- Mix in green onions.
- Marinate beef pork or lamb for up to 24 hours, chicken up to 8 hours.
- ** This makes 3.5 cups of marinade. Use what you need to cover meat. Any extra can be refrigerated for up to 3 weeks.
- Kabob Assembly
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- Take a wooden skewer and work in this order, tomato, beef, bell pepper, red onion, pineapple. 4 pieces meat, peppers, pineapple, red onion per skewer and 3 cherry tomatoes per skewer.
- 2 skewers per order
- Grill on BBQ or indoor grill for 3 minutes each side, then transfer to over to finish off to desired doneness. ( This prevents the skewers from completely burning away) If you have stainless skewers, you can grill completely on the BBQ.
- Serve with a Salad, Soup or Rice.
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