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Monday, June 22, 2015

Kabobs - Beef and Chicken

























I love throwing parties, or just having people over, however, with our busy schedules, it seems like we are always running out of time to prep. In addition, it's really nice to be able to spend time with your guests, rather than having to be in the kitchen the whole time, cooking...these marinades for beef and chicken kabobs make for simple preparation and flavorful results. Although I see it happen all the time, I also recommend skewering the chicken, beef, and your vegetables separately. They all take a different amount of time to cook, making it difficult to cook evenly if they are all on the same skewer. I have made both of these several times, and they are always successful, both for me and for my guests! Enjoy!

Kabobs - Beef

Mix together:

1/2 cup balsamic vinegar
2 tablespoons coarsely chopped shallots
1 tablespoon coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 teaspoon freshly ground pepper
1 cup olive oil

in a large Ziploc bag. Add:

2 lbs. beef, cubed (your choice, I always ask the butcher his recommendation)

Note: I recommend cubing them about 1/2 in. to 1 inch thick. Most importantly, make them the same size.

Grill them to the desired temperature. This will be different based on your grill and if you want them rare, medium rare, or well done. Remember that meat will keep cooking even after it is off the grill, so don't overcook it before you remove it. Let it rest for a few minutes before taking the cubes off the skewers.





Kabobs - Chicken

Mix together:

1/4 cup Dijon-style mustard
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons snipped fresh rosemary
2 teaspoons smoked paprika
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Dash cayenne pepper

in a large Ziploc bag. Add:

2 lbs. chicken, cubed

Note: I recommend cubing them about 1/2 in. to 1 inch thick. Most importantly, make them the same size.

Grill them to the desired temperature. This will be different based on your grill and if you want them rare, medium rare, or well done. Remember that meat will keep cooking even after it is off the grill, so don't overcook it before you remove it. Let it rest for a few minutes before taking the cubes off the skewers.

Ingredients:
Beef
2 lbs. beef, cubed (your choice, I always ask the butcher his recommendation)
1/2 cup balsamic vinegar
2 tablespoons coarsely chopped shallots
1 tablespoon coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 teaspoon freshly ground pepper
1 cup olive oil

Chicken
2 lbs. chicken, cubed
1/4 cup Dijon-style mustard
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons snipped fresh rosemary
2 teaspoons smoked paprika
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Dash cayenne pepper