Monday, June 29, 2009

Saucetastic Beef Kebabs!



I made kebabs a few months ago and I realy enjoyed them. I love how simple they are and I love that there's practically zero prep time. What could be easier for a quick dinner or holiday weekend lunch? Kebabs are easy for 4th of July weekend; you provide the fixins', set up a kebab station, and let your guests make their own! If you're manning the grill, your guests make their own meal.

Saucetastic Beef Kabobs

14 oz. can plain tomato sauce
1 stick (8 T.) butter, softened and cut into pats
1/3 c. ketchup
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. mustard powder
1 tsp. salt, plus more for seasoning
1/2 tsp. pepper, plus more for seasoning
1/2 tsp. paprika
1 T. worcestershire sauce
Dash hot sauce (per your tastes)
2 lbs. beef stew meat
1 pint cherry tomatoes
1 onion, chunked
1 green bell pepper, chunked
1 red bell pepper, chunked
White mushrooms, stems removed
Skewers

Soak skewers (if necessary) for 20-30 minutes in a few inches water. (I don't know why you have to, but you do.)

In a saucepan, mix together tomato sauce, butter, ketchup, onion powder, garlic powder, mustard powder, salt, pepper, paprika, worcestershire, and hot sauce. Mix well and simmer for 10 minutes, stirring occassionally.

Heat grill to medium (oil grates if necessary). Season beef with salt and pepper. Piece together skewers and arrange on grill. Brush with sauce. Grill kabobs 10 minutes, turning occassionally and basting with sauce.

Notes:
  • These come together really quickly. You can pick just about any vegetables you like, I just picked some of our favorites.
  • The sauce is really thick and flavorful. I added just a few dashes of hot sauce, but you really need to add it and taste to get the flavor you like.
  • I recommend marinating the meat before grilling. If you use beef stew meat, it's likely to be tougher than regular steak and it will need a little time to break down and become tender. Since that kind of meat takes a while to cook (usually in stews), a little marinating can't hurt it.

1 comment:

  1. Looks good! I love kabobs. And the reason they have you soak wooden skewers is so that the don't burn and break on the grill. The soak is suppose to slow down that process.

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