Difference between revisions of "Canadian Kebabs"
RealRecipes (talk | contribs) m (Text replace - "Category:Canadian cuisines" to "Category:Canadian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 [[oranges]], peeled & cut into large chunks | * 2 [[oranges]], peeled & cut into large chunks | ||
| − | == | + | == Procedures == |
In a large sealable bag, combine [[vinegar]], [[garlic]], syrup, [[onion]]s, [[whiskey]], cloves, [[salt]] & [[pepper]]. Set aside 4 tbsp of the marinade for basting. Trim any fat from [[Steak]]: cut into 1" cubes. Add to the bag: seal tightly & refrigerate for 20–30 minutes or overnight. Discard marinade used on [[Steak]]. Thread [[Steak]] & [[orange]] onto metal or soaked wooden skewers. Place greased grill over med-high heat: close lid & cook, basting with reserved marinade for 4–5 minutes per side or until browned but still pink inside. Serve | In a large sealable bag, combine [[vinegar]], [[garlic]], syrup, [[onion]]s, [[whiskey]], cloves, [[salt]] & [[pepper]]. Set aside 4 tbsp of the marinade for basting. Trim any fat from [[Steak]]: cut into 1" cubes. Add to the bag: seal tightly & refrigerate for 20–30 minutes or overnight. Discard marinade used on [[Steak]]. Thread [[Steak]] & [[orange]] onto metal or soaked wooden skewers. Place greased grill over med-high heat: close lid & cook, basting with reserved marinade for 4–5 minutes per side or until browned but still pink inside. Serve | ||
Latest revision as of 09:56, 15 July 2012
Description
These Canadian Kebabs will stay for a long time in your memory, tasty & quality ingredients !
Ingredients
- 1/4 cup cider vinegar
- 2 cloves garlic, minced
- 2 tbsp maple syrup
- 2 tbsp chopped green onion
- 2 tbsp vegetable oil
- 1 tbsp rye whiskey (optional- I never leave this out)
- 1/2 tsp ground cloves
- 1/2 tsp salt & pepper
- 1 lb grilling Steak (top sirloin, tenderloin, strip loin or rib eye)
- 2 oranges, peeled & cut into large chunks
Procedures
In a large sealable bag, combine vinegar, garlic, syrup, onions, whiskey, cloves, salt & pepper. Set aside 4 tbsp of the marinade for basting. Trim any fat from Steak: cut into 1" cubes. Add to the bag: seal tightly & refrigerate for 20–30 minutes or overnight. Discard marinade used on Steak. Thread Steak & orange onto metal or soaked wooden skewers. Place greased grill over med-high heat: close lid & cook, basting with reserved marinade for 4–5 minutes per side or until browned but still pink inside. Serve
