Marinated and flavored with peppercorns, bay leaves, lemon juice, garlic and curry, this is our favorite Beef Kabob recipe.
I’m always confused on whether I kabob, kebob or k-bob. Most of the time I safely skewer as to not commit a culinary faux pas. Consulting dictionary.com, kabob seems to be the norm and I found we can use all “a’s” and kabab or throw in a c and cabob. However we spell it, I’m very fond of “small pieces of meat or seafood seasoned or marinated and broiled, often with tomatoes, green peppers, onions, or other vegetables, usually on a skewer”.
When I first started my blog, the reason for the project was to share recipes with friends and family, and to cook through my database and compile a final collection of bests and favorites. For example, I wanted to take the time to compare the five different beef kabob recipes that I had saved over the years, come up with a favorite and delete the impostors.
I’ve had this recipe for a long time, and it’s a combination of a couple of different marinade ideas put into use when I didn’t have ingredients to complete a recipe. Ad-libbed versions sometime turn into wonderful creations. I love the end flavor result and also the visual side of these skewers. Bright orange peppers, dark glossy cubes of beef separated by fresh green sticks of fragrant onions.
With curry as an ingredient, this is a natural served over rice, but for this meal we chose sauteed asparagus and black beans seasoned with cumin and jalapeno.
I’m sure hoping you’ll sit up and take notice and give this one a try very soon. And preferably on a work week evening for a quick easy meal that just happens to end up on your plate as restaurant-quality delicious. Now that’s a treat that deserves a standing ovation.
We all met up over at Tom and Kathy’s house for a typical Highlands Ranch All-American backyard BBQ. As predicted there were a couple of non-typical culinary highlights that merit mention.
If you’re looking for backyard BBQ menu ideas, hopefully this post will help you out.
Honorable mention goes to the Caprese Skewers. Ever since Tom and Kathy returned from a vacation in Italy a couple of years ago, Kathy has been the Caprese Queen. She served her latest creation; a head of cabbage cut in half and placed flat side down on a silver platter to cleverly display the wood skewers of cherry tomatoes, fresh mozzarella balls and basil leaves. The balsamic vinegar was in a bowl on the side for dipping.
First prize also goes to Kathy for her consistently delicious Jalapeno Bacon Shrimp appetizer. We all agree we could eat these things every day, every meal. I’ve made them and they’re easy, just a little time consuming to assemble, but well worth the effort.
Kathy’s Jalapeno Shrimp
24 medium shrimp — shelled, deveined
1/3 cup balsamic vinegar
24 wood toothpicks
12 slices bacon
24 pickled jalapeno slices
1/2 cup mayonnaise
1 Tbs chili sauce
1 Tbs sweet pickle relish
1 Tbs minced red pepper
1. Place shrimp and balsamic vinegar in a large resealable plastic bag. Refrigerate for about 15 min. Soak toothpicks in water while shrimp is marinating. Cut bacon in half, crosswise. Remove shrimp from marinade, reserving marinade. Put 1 piece of bacon on work surface, place on shrimp at the end, place one slice of jalapeno in the crook of the shrimp, roll and secure with toothpick.
2. Stir together mayo, chili sauce, pickle relish, red pepper and 1 T. water. Refrigerate until ready to use.
3. Broil shrimp brushing with marinade 2-3 minutes. Turn, marinade again and cook another 2-3 min.