lamb

lamb

Beef On A Stick (Serves 4)

Supplied by Judie Steeves

OLYMPUS DIGITAL CAMERAThis spicy marinade gives a delicious kick to bites of beef grilled over a lick of flame with some crisp, sweet vegies. We paired this with Intrigue Wines’ Damitz Good, a blend of Merlot and Cabernet Sauvignon produced by Intrigue Wines of Lake Country. It added ripe fruit flavours and a hint of spice to the barbecued taste of the kabobs; very smooth and a good wine with barbecued beef.
1.5 lb. (.7 kg) lean beef

Marinade:
2 garlic cloves
1 tbsp. (15 ml) minced ginger
1/2 c. (125 ml) red wine
2 tbsp. (30 ml) soy sauce
1 tbsp. (15 ml) brown sugar
1 tsp. (5 ml) Worcestershire Sauce
1 tsp. (5 ml) cumin powder
8 drops favourite hot sauce

Shish Kabobs:
marinated beef cubes
20 grape tomatoes
1 green pepper
1 small sweet onion
10 mushrooms

Cut beef into pieces about an inch square. Mince garlic and ginger and put into a medium-sized bowl.  Add remaining ingredients to make the marinade and mix well.  Add beef cubes and turn about until they’re completely coated in the marinade. Refrigerate for eight hours or overnight.  Slice the green pepper and sweet onion into cubes about an inch square.  Put a little oil on a bit of paper towel to rub oil on each skewer to ensure nothing sticks to them. If using wooden ones, soak for an hour or so first. I use metal ones.  Thread the meat and vegetables onto the skewers, keeping in mind where the hottest parts of your barbecue are and keeping tender vegies like the tomatoes further away from that on the skewer.  Brush with any remaining marinade and reserve the remainder to brush the kabobs with during barbecuing. Just ensure that you cook each side after brushing with the marinade to ensure raw meat juice in the marinade is cooked.  Cook them for a minute or two each side. Do not overcook.

Serve over a rice pilaf.