8
Western Beef Kabobs with Peppers
and Onions
Preparation time: 25 minutes
Marinating time: 6 hours or overnight
Grilling time: 14-16 minutes
Yield: 4 servings
1
1
⁄
2
to 2 pounds sirloin, or other tender
beef such as top loin or round
tip steak
2 medium red peppers
1 medium onion
1
⁄
2
cup apple juice, divided
6 tablespoons lime juice
(about 3 large limes)
1
1
⁄
2
teaspoons grated lime peel
1.
Working on a cutting board, trim all visible fat from the beef; cut the meat into
cubes of about 1
1
⁄
2
inches. Place the cubes in a large, resealable plastic bag or
other non-reactive container.
2.
Core and seed the red peppers and slice them into strips about 1
1
⁄
2
inches
wide; slice each strip crosswise into 1- to 2-inch pieces. Cut the onion in
half lengthwise and remove the skin. Cut each half into thirds, break them
apart into slices. Place the peppers and onions in the bag or container with
the beef cubes.
3.
Combine 6 tablespoons of the apple juice with the lime juice, grated lime peel,
oil, garlic, jalapeno peppers, cumin, chili powder, and paprika, in a blender
container, whirl the mixture for a few seconds into a coarse puree. Pour the
resulting marinade over the beef and vegetables, seal the bag or cover the
container, and refrigerate for at least 6 hours or overnight, turning occasionally.
4.
Remove the beef from the marinade. Reserve any remaining marinade and
place in a small saucepan. Thread 3 to 4 beef cubes, alternating with pieces of
pepper and onion, on skewers. (Soak wooden skewers in water for at least 30
minutes to prevent them from burning.) Sprinkle kabobs with salt and pepper.
5.
Place skewers on grill. Grill the kabobs for about 14 to 16 minutes for medium,
turning every 5 to 6 minutes.
6.
As the kabobs grill, bring the marinade in the saucepan to a boil over high
heat on top of the stove, reduce heat and simmer for 1 minute. Whisk in
2 tablespoons butter and 2 tablespoons of the remaining apple juice. Spoon
sauce over the grilled kabobs just before serving.
6 tablespoons vegetable oil
3 cloves garlic, peeled and coarsely
chopped
1 to 2 large jalapeno peppers, seeded
and chopped
3
⁄
4
teaspoon cumin
1
1
⁄
2
teaspoons chili powder
1
⁄
2
teaspoon paprika
Salt and pepper to taste
2 tablespoons butter
