Italian Hip Skewers from Kettle Grill
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 14 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 kg roast beef (hip), cut into 4 cm cubes
For the marinade:
- 4 tablespoon olive oil, good
- 2 tablespoon rosemary, finely chopped (fresh)
- 1 tablespoon thyme, fresh leaves
- 1 tablespoon shallot (s), finely chopped
- 2 tablespoon aceto balsamico, good low acid
- 2 tablespoon mustard, grainy, sweeter
- 2 clove (s) garlic, finely chopped
- 0.5 ½ chilli pepper (s), freshly cut into thin rings
- 1 teaspoon sea salt, coarse
- 1 teaspoon pepper, ground black
Print Recipe
Pin Recipe Instructions
- Mix the ingredients for the marinade. Put the meat cubes in the marinade, mix thoroughly with your hands and massage in. Let it steep in the refrigerator for up to 24 hours. It is enough to put the meat in the morning and grill it in the evening.
- The next day, remove the meat from the marinade, remove most of the marinade and put the meat cubes on grill skewers.
- Heat up the grill with good grill briquettes, close the lid and heat the inside of the grill including the grillage for 10 minutes. Then clean the grill grate thoroughly with a brush.
- Grill the grill skewers over direct medium heat (170-230 °) with the lid closed and turn them several times for a total of 12-14 minutes.
- If you cut your meat smaller, you will get by with a shorter grilling time. The grilling time is approximate, the skewers should be nice and brown, no longer soft when pressed, but also not too firm. If in doubt, just cut a piece of meat.
- You can also vary the skewers very well with pieces of paprika and onion pieces.
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