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How To make Mesquite Grilled Brochettes Of Beef
1 1/2 lb Sirloin, Cubed
1/2 c Cabernet Sauvignon
1/4 c Red Wine Vinegar
1 t Thyme, Dried
1 Clove Crushed Garlic
1/2 c Olive Oil
2 tb Dijon Mustard
2 ds Tabasco Sauce
1/2 ts Ground Black Pepper
See Number 3 Below
1. Combine all ingredients and allow to marinad 6
hours at room temper- ture or 10-12 hours refrigerated. 2. Drain meat and remaining marinade.
3. Arrange on skewers with vegetables such as:
? red, green, and yellow peppers ? baby carrots ? tomatillo ? whole cloves of garlic ? zucchini ? baby turnips ? red onion 4. All vegetables except onions should be blanched for
2 minutes.
5. Grill over hot mesquite or charcoal to desired
degree of doneness, brushing occasionally with the remaining marinade. 6. Serve over couscous:
? 2 cups couscous ? 2 cups chicken stock or water ? Salt and pepper 7. Bring liquid to a boil, stir in couscous and let
stand covered for 4 minutes; fluff with a fork. 8. Garnish finished dish with small hot peppers and
tomatillo.
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How to make Beef Kabobs easy recipe with Tzatziki Sauce
Kabob ingredients:
1lb rib eye steak
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 red onion
4 small tomatoes
Marinade ingredients:
2 tbs McCormick Mesquite Marinade
2 tbs black pepper
2 tbs olive oil
Tzatziki Sauce:
1 cup plain Greek yogurt
1 small cucumber
2 garlic cloves
1 tbs lemon juice
1 tbs parsley
STEPS FOR KABOB:
1. Marinate the meat: Cut meat into cubes and mix in marinade ingredients . Cover and chill in the fridge for at least 1 hour, preferably several hours or even overnight.
2. Cut vegetables into chunks roughly the width of the beef pieces.
3. IF USING WOODEN SKEWERS, Soak skewers in water: Soak the wood or bamboo skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.
4. Add olive oil into the marinaded meat and mix well.
5.Thread the meat and veggies onto the skewers:Taking care not to poke yourself!
6. Preheat gill to medium high and cook kabobs for 3 minutes on each side or until it's cooked through.
STEPS FOR TZATZIKI SAUCE:
1. Peel and Grate cucumber into a small bowl.
2. Add a pinch of salt into grated cucumber and let it sit for 5 minutes.
3. Mince 2 garlic cloves.
4. Place grated cucumber onto a paper towel and squeeze out excess juice.
5. Add the yogurt, cucumber, lemon juice, garlic, and parsley to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional lemon juice, black pepper, and/or salt, if necessary.
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Ingredients (makes 2 burgers):
500g cubed beef (I'm using eye fillet)
1 tbs olive oil
½ tsp salt
½ tsp pepper
1 tsp ground cumin
½ tsp ground coriander seed
1 tbs onion powder
1 tbs garlic powder
2 tsp cayenne pepper (optional, medium spicy)
Onion or other vegetables of choice
Monterey Jack cheese
Enjoy!
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GRILLED CHILTEPINE GARLIC CONFIT MEXICAN TRI-TIP BEEF SKEWERS
@SherwoodsGarlicConfitSpread
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Beef Marinade Paste:
8oz Sherwood’s Ancho Chile Garlic Confit
6 Tbsp Organic Better Than Bullion Beef Base
3 Tbsp Gochvgan Chili Paste
3 Tbsp ANCHO CHILE Garlic Infused Oil
3 Tbsp Organic Coco Aminos (Soy Sauce Substitute)
3 tsp Red Wine Vinegar
3 Chiltepin Peppers
Pepper to taste
1 tsp Baking Soda
Mesquite smoked garlic Cilantro green Chile Basting Butter:
2oz Sherwood’s Mesquite Smoked Garlic Confit Purée
4oz Sherwood’s Hatch Green Chile Purée
8oz Salted Butter (YES, Salted!)
1/2 cup Fresh Cilantro
Marinate for 24hrs.
Grill, pull, then let rest for 20 minutes before serving.
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