Hamilton Beach 840081800 manual Western Beef Kabobs with Peppers and Onions

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Western Beef Kabobs with Peppers and Onions

Preparation time: 25 minutes

Marinating time: 6 hours or overnight

Grilling time: 14-16 minutes

Yield: 4 servings

112 to 2 pounds sirloin, or other tender beef such as top loin or round

tip steak

2 medium red peppers

1 medium onion

12 cup apple juice, divided

6 tablespoons lime juice

(about 3 large limes)

112 teaspoons grated lime peel

6 tablespoons vegetable oil

3 cloves garlic, peeled and coarsely chopped

1 to 2 large jalapeno peppers, seeded and chopped

34 teaspoon cumin

112 teaspoons chili powder

12 teaspoon paprika Salt and pepper to taste 2 tablespoons butter

1.Working on a cutting board, trim all visible fat from the beef; cut the meat into cubes of about 112 inches. Place the cubes in a large, resealable plastic bag or other non-reactive container.

2.Core and seed the red peppers and slice them into strips about 112 inches wide; slice each strip crosswise into 1- to 2-inch pieces. Cut the onion in half lengthwise and remove the skin. Cut each half into thirds, break them apart into slices. Place the peppers and onions in the bag or container with the beef cubes.

3.Combine 6 tablespoons of the apple juice with the lime juice, grated lime peel, oil, garlic, jalapeno peppers, cumin, chili powder, and paprika, in a blender container, whirl the mixture for a few seconds into a coarse puree. Pour the resulting marinade over the beef and vegetables, seal the bag or cover the container, and refrigerate for at least 6 hours or overnight, turning occasionally.

4.Remove the beef from the marinade. Reserve any remaining marinade and place in a small saucepan. Thread 3 to 4 beef cubes, alternating with pieces of pepper and onion, on skewers. (Soak wooden skewers in water for at least 30 minutes to prevent them from burning.) Sprinkle kabobs with salt and pepper.

5.Place skewers on grill. Grill the kabobs for about 14 to 16 minutes for medium, turning every 5 to 6 minutes.

6.As the kabobs grill, bring the marinade in the saucepan to a boil over high heat on top of the stove, reduce heat and simmer for 1 minute. Whisk in

2 tablespoons butter and 2 tablespoons of the remaining apple juice. Spoon sauce over the grilled kabobs just before serving.

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