8
6 tablespoons vegetable oil
3 cloves garlic, peeled and coarsely
chopped
1 to 2 large jalapeno peppers, seeded
and chopped
3⁄4teaspoon cumin
11⁄2teaspoons chili powder
1⁄2teaspoon paprika
Salt and pepper to taste
2 tablespoons butter
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
11⁄2 to 2 pounds sirloin, or other tender
beef such as top loin or round
tip steak
2 medium red peppers
1 medium onion
1⁄2cup apple juice, divided
6 tablespoons lime juice
(about 3 large limes)
11⁄2teaspoons grated lime peel
1. Working on a cutting board, trim all visible fat from the beef; cut the meat into
cubes of about 11⁄2inches. 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 11⁄2inches 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.