Weekly recipes for August 31, 2011
Southwest Beef Kabobs
Makes: 6. Preparation time: 10 minutes (plus marinating time). Total time: 45 minutes
1 3/4 pounds sirloin, cut into 1 1/2- to 2-inch even cubes
Wooden or metal skewers
MARINADE
1/2 cup olive or canola oil
2 tablespoons red wine vinegar
Freshly ground black pepper to taste
1 teaspoon salt
1 large clove garlic, peeled, minced
1 tablespoon ancho chili powder or favorite chili powder
1 teaspoon smoked paprika
1 tablespoon brown sugar
3 poblano peppers or favorite peppers, cut into 1 1/2-inch pieces
2 small white onions, quartered and separated into pieces
Place the beef in a zip-top plastic bag. Whisk together all the marinade ingredients. Remove about 1/4 cup of the marinade and reserve it. Pour the remaining marinade over the beef, seal bag and refrigerate for several hours or overnight. Soak the wooden skewers in warm water for at least 30 minutes.
Preheat the grill to medium-high.
Thread the beef cubes on the skewer alternating with the pepper and onion pieces. Grill, turning occasionally, about 8 to 10 minutes or until cooked to desired degree of doneness. Baste with the reserved marinade during the last few minutes of grilling.
Lamb and Sweet Pepper and Onion Kabobs
Makes: 4. Preparation time: 10 minutes (plus marinating time). Total time: 40 minutes
1 pound boneless lamb, cut into 1 1/2-inch cubes
2 sweet yellow or red peppers, cut into 1 1/2-inch pieces
1 medium red onion, cut into 1 1/2-inch pieces
Wooden skewers (soaked in hot water)
Tzaziki sauce (see cook's note)
MARINADE
1/3 cup olive or canola oil
1/4 cup fresh lemon juice
1 tablespoon chopped fresh herbs, such as oregano, rosemary or tarragon
2 cloves garlic, peeled, minced
1 teaspoon cumin
1 tablespoon honey
1/4 teaspoon salt
Few grinds of black pepper
In a small bowl, whisk together all the marinade ingredients. Reserve about 1/4 cup of the marinade. Place the lamb pieces in a bag or bowl and pour the remaining marinade over. Stir to coat the lamb with the marinade. Cover and refrigerate for 4 hours or overnight.
Preheat the grill to medium-high.
Thread the marinated lamb cubes on skewers, alternating with the pepper and onion pieces. Grill, turning frequently, about 7 to 10 minutes or until just cooked through. Baste with the reserved marinade during the last few minutes of grilling. Remove and serve with grilled pita and tzaziki sauce.
Cook's note: To make the tzaziki sauce, mix 1/2 cup peeled, seeded and chopped cucumber with 1/3 cup plain Greek-style yogurt and 1/3 cup sour cream (or use 2/3 cup of either one), salt and pepper, 1 minced large clove garlic and fresh or dried oregano or dill, to taste.
