Tuesday, July 20, 2010

Skillet Beef Kabob


  1. Beef - 1 lb cubed (I used Sirloin , you can substitute with any tender cut that is well marbled)
  2. Shallots - 10 peeled
  3. Lime juice - 1 tbsp
  4. Sirracha sauce(chilly sauce) - 1 tsp
  5. Honey - 1 tsp
  6. Soy sauce - 4 tsp
  7. crushed pepper - 1/2 tsp
  8. garlic  powder - 1/2 tsp
  9. Olive Oil - 3 tbsp
  10. Italian seasoning - 1/2 tsp (dried oregano and thyme)
  11. Dried pepper flakes - 1/2 tsp
  12. Onion powder - 1/2 tsp
Soak bamboo skewers in water for 1 hour and keep aside.
Add all of the ingredients into a zip lock bag or a dish and mix well.
Refrigerate for couple of hours.
Thread the meat and shallots on the skewers.
Heat a large cast iron skillet(You need a large pan that can accommodate the length of the whole skewer , or use smaller skewers) on high and place the kabobs on it and cook/saute/grill .If it starts sticking to the pan you can add a bit of oil , but generally the fat in the meat and the olive oil in the marinade should be sufficient.

NOTE : What I did wrong here :) -  having the shallots at the end of the skewer made the kabobs look good , but it was a pain to grill them .The shallots being bigger than the meat pieces acted like a pillar and prevented the meat pieces from touching the skillet .I had to literally press each skewer down with a spatula to get it grilled.

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