Beef Kebabs
by Editorial Staff
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.
Servings: 4
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
Directions
- Combine all the marinade ingredients in a blender (cut the onion into 4 parts). Cut the beef tenderloin into 2.5 cm pieces. Place the meat in a resealable bag (for freezing food), add the cooked marinade, close the bag and stir the contents. Leave in the refrigerator for at least 1 hour.
- String pieces of meat on skewers, 5 pieces each. Leave it on for a while while the sauce is cooking.
- Pour the marinade into a saucepan and bring to a boil. Add the peanut butter and continue cooking, stirring constantly, until the mixture thickens. Cover the sauce to keep it warm.
- Preheat your barbecue or grill. Grill the kebabs, turning frequently, for 5 minutes. Leave for a few minutes and serve with peanut sauce.
Bon Appetit!
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