Last night we took the girls and a friend to dinner at a pub. This place is a total hole in the wall. It's old and the furniture looks like it was purchased in 1968. There are neon beer signs everywhere, as well as shuffleboard games and pool tables. The clientele usually go there to drink but they really do have killer chicken tenders (brined, hand-battered and deep fried to order).
We arrive and our 6-year old daughter says to the waitress, "My seat is dirty." Well, cupcake, that's because the bench has probably been sticky for about 17 years now.
A man, complete with tattoos, piercings, and a shaved head walks by and she says very loudly (due to her hearing issues), "That man is creepy!" Luckily he didn't turn around and cold-cock my daughter (or husband) and simply chuckled to himself. Good thing it was only 6:30 and he hadn't had time to get too much of his drink on.
We all know what kebabs are, right? So we also all know how they usually end up - overcooked meat with undercooked vegetables. Or charred veggies and flavorless meat. Not these, my friends! Before I begin with the recipe, we're going to have a little kebab cutting lesson, if you don't mind.
|Cut off the top.|
|Cut off the bottom.|
|Slice down one side, cut out seeds and ribs.|
Lay flat like a book and cut into chunks.
|Cut the top off.|
|Slice down the sides to remove the skin.|
|Cut in half, then cut planks around fiber core.|
Fruit and Vege Marinade
|Cut into 1-1/2 " cubes, then cut through |
the middle almost all the way through.
Grilled Beef Kebabs
1/4 c. olive oil
5 cloves garlic, minced
3/4 t. table salt
1/2 t. pepper
2 lbs. chuck blade roast (about 2" thick), cut into 1-1/2" to 2" cubes, then cut thru again (see above)
Veggies and Fruit
1 pineapple, peeled, cut into chunks (see above) *You will only use half the pineapple for this recipe.
1 red pepper, cut into chunks (see above)
1 orange or yellow pepper, cut into chunks (see above)
2 T. olive oil
1 red onion, ends trimmed, peeled, halved, cut into chunks
Combine oil, garlic, salt and pepper in a Ziploc bag. Add meat and marinade for 1-24 hours in refrigerator.
Toss pineapple and peppers with 1-1/2 tablespoons olive oil in medium bowl. Season to taste with salt and pepper. With onions, brush with remaining oil. Season as well.
Take the meat out of the fridge and allow to come to room temperature. If you are using wooden skewers, soak them in water for half an hour while the meat comes to room temp.
Pre-heat the grill on high heat. Meanwhile, assemble the kebabs by threading a piece of pineapple, onion, meat (skewering it as if it was not cut almost in half), each kind of pepper, and repeat. Brush any remaining oil over skewers.
Grill kebabs covered over high heat until meat is well browned and marked, anywhere from 8-10 minutes total, turning kebabs to get all sides.
Recipe adapted from Cook's Illustrated May 2000