When picnic time is in full swing, a barbecue recipe comes in handy. What is important for a delicious kebab? Meat, that’s understandable. And the marinade. Cook in freshwater small kebabs of young beef tenderloin marinated in an Oriental blend of nine ingredients, including ginger, soy sauce, lime juice, chilli and ketchup.
Summary
| Course | Main Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Bulb onions – 1 pc.
- Fresh ginger – 1 piece (5 cm)
- Garlic – 3 cloves
- Chilli pepper, fresh – 2 pcs.
- Ketchup – 2 tbsp
- Soy sauce – 2 tbsp
- Vegetable oil (peanut) – 1 tbsp
- Juice of 2 limes
- Sugar (brown) – 3 tbsp
- Beef tenderloin – 900 g
- Peanut butter (with peanut pieces) – 3 tbsp
Print Recipe
Pin Recipe Instructions
- Cut onion into 4 pieces. Blend together the onion pieces, ginger (5 cm piece), 3 garlic cloves, 2 fresh chilli peppers, 2 tbsp ketchup, 2 tbsp soy sauce, 1 tbsp vegetable oil, juice from 2 limes, and 3 tbsp brown sugar until smooth. Cut beef tenderloin into 2.5 cm pieces. Place beef in a resealable freezer bag, pour the blended marinade over it, seal the bag, and refrigerate for at least 1 hour.
- Remove beef from refrigerator. Thread 5 beef pieces onto each skewer.
- Pour the marinade into a saucepan and bring to a boil over medium-high heat. Add 3 tbsp peanut butter, reduce heat to medium, and continue cooking for 2-3 minutes, stirring constantly, until the mixture thickens. Cover and keep warm.
- Preheat your grill to medium-high heat (about 200-230 °C / 400-450 °F). Grill the kebabs for about 5 minutes, turning frequently, until the beef reaches an internal temperature of 63 °C / 145 °F. Rest for 2-3 minutes, then serve with the peanut sauce.
Bon Appetit!
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