Feeds:
Posts
Comments

Posts Tagged ‘shishkabobs’

Ready to be grilled

When I was little, a special treat at the lake was shishkabobs.  My grandmother would marinate the meat after lunch, assembling them right after supper.  When I was really little, I always thought the threaded meat and veggies looked like a necklace with its beautiful gems of cherry tomatoes, red pepper, and mushrooms.  Just before the evening swim, my grandfather would prepare the barbecue.  Not the fancy gas monsters you see in the city, but rather a proper charcoal briquette flame.  Following his pre-dinner swim, he would let the delicious smoke infuse the shishkabobs until beautiful charred.  The meat was always flavourful and tender, and the veggies fun to devour.

My grandparents are opening the cottage for the season, and I am lake-bound to help them open it.  The thought of lazy summer days at the lake inspired me to make shishkabobs when some friends came for supper.  I made up the marinade on the spot, and while it is not quite the same as my grandmother’s, it’s pretty darn good.  Bon appétit!

Shishkabobs

(12 Shishkabobs)

Ingredients:

MARINADE:

3 tablespoons of canola oil

3 tablespoons of soya sauce

1 tablespoon of Worcester Sauce

1 tablespoon of honey

Salt and Pepper

1 teaspoon chopped garlic

½ teaspoon minced ginger

36 cubes of 1 to 1.5 inch cubes (about 3 cm) of beef

VEGETABLES:

3 onions, cut into 8 wedges (like an orange)

12-14 mushrooms, sliced in half

2 red peppers, each cut into 12 chunks

24-28 cherry tomatoes

Directions:

Combine all the marinade ingredients in a bowl and allow the meat to marinate for at least an hour.

Alternating between vegetables and meat, thread about 3 pieces of meat, 2 onion wedges, 2 mushroom halves, 2 red pepper chunks, and 2-3 tomatoes onto a skewer.

Barbecue until lightly charred: the vegetables should be soft and the beef cooked to your liking, about 10 minutes.  For a quick summer meal, serve with fresh crusty baguette and a toss salad.

–       Catherine

Read Full Post »