Kabobs remind me of growing up in South Florida....my mom made kabobs and deviled eggs for every bar-b-que we ever hosted. My updated version use a beef shoulder petite tender cut of meat..it is really tasty, easy to cube and inexpensive...like under $4.00! Ask your butcher (or the guy at Kroger behind the meat counter) if you don't see it right away. I also use japanese eggplant on these...this might be my favorite veggie ever! It is more tender and less bitter than regular eggplant, no need to soak or over salt either. In the Atlanta area you can find Japanese Eggplant at any farmer's market or Super H market.
Celeste's Beef, Japanese Eggplant, Red Onion and
Baby Portabella Mushroom Kabobs
Drizzled with a fresh Chimichurri Sauce
Kabobs:
1-2 Beef Shoulder Petite Tenders, cubed (can also use Sirloin)
1-2 Japanese eggplants, sliced into 1 inch chunks
1 red onion, cut into wedges
12-15 baby portabella mushrooms, clean and remove stems
Olive Oil
2 Limes
Kosher Salt
Cracked Black Pepper
Cube meat, cut eggplant and onion and add mushrooms to large bowl.
Add 1/4-1/2cup olive oil, salt, pepper and juice from one lime.
Marinate for 30 minutes to 1 hour.
Thread meat, eggplant, onion and mushrooms on kabobs.
Grill a few minutes on each side until eggplant is soft and desired tenderness of meat is achieved.
Chimichurri:
Add the following to your food processor:
Huge handful of parsley, torn from stems
3 cloves raw garlic
1 teaspoon red wine vinegar
Juice from 1 lime
Pinch of Red Pepper Flakes
Pinch of Salt and Cracked Black Pepper
Turn Machine on and stream in Olive Oil until mixture resembles a dipping sauce (about 1 cup olive oil).
Serve Kabobs warm with a drizzle of Chimichurri or put on a hoagie roll and serve as a sandwich
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