Better 2nd time around - true of many leftovers and recipes. First time I made this I followed directions and marinated for up to 2 hours. Second time I marinated overnight and found the flavour of marinade was much more enhanced.
|1||sirloin steak, cut into cubes|
|125 ml||1/2 cup canola oil|
|125 ml||1/2 cup red wine|
|30 ml||2 tbsp molasses|
|30 ml||2 tbsp ketchup|
|10 ml||2 tsp minced garlic|
|1 ml||1/4 tsp cumin|
|5 ml||1 tsp curry powder|
|1 ml||1/4 tsp cinnamon|
|1 ml||1/4 tsp pepper|
|25 ml||2 tbsp red wine or balsamic vinegar|
|Vegetables for Grilling|
PREPARE THE BEEF: place cubes in large zippered freezer bag. In separate 2 cup glass measuring container mix the marinade ingredients. Pour over beef cubes, seal bag, ensure marinade coats meat, refrigerate overnight or longer. Flipping bag occasionally to ensure even coating of meat.
DAY OF SERVING - PREPARE VEGETABLES: I used whole mushrooms, large chunks of peppers, zucchini, onions. Place them in a zippered large freezer bag and marinate with oil based salad dressing for 30 minutes or 2 hours, refrigerate.
PREPARE BAMBOO SKEWERS: soak & submerge bamboo skewers for at least 30 minutes before skewering with meat and vegetables.
GRILLING: Vegetable will take a bit longer than meat so thread them on their own skewers. I spray them with PAM olive oil to ensure they don't stick to the grill. Grill over med-high heat with closed lid for about 10 - 12 minutes.
MEAT SKEWERS: Discard marinade and thread meat onto bamboo skewers. Grill over med-high heat with closed lid for 4-5 minutes per side.
SERVING SUGGESTIONS: I served with pita bread, tzatziki, selection of olives, Orzo marinated salad, roasted mini red potatoes.
MARINADE - be creative with your ingredients based on use of Indian, Greek or Mediterranean spices.
SERVINGS: if you are serving more than 4 people Increase marinade to cover the additional beef you will need.
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