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Western Beef Kabobs with Peppers and Onions
Preparation time: 25 minutes
Marinating time: 6 hours or overnight
Grilling time:
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
1⁄2 cup apple juice, divided
6 tablespoons lime juice
(about 3 large limes)
11⁄2 teaspoons grated lime peel
6 tablespoons vegetable oil
3 cloves garlic, peeled and coarsely chopped
1 to 2 large jalapeno peppers, seeded and chopped
3⁄4 teaspoon cumin
11⁄2 teaspoons chili powder
1⁄2 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 11⁄2 inches. Place the cubes in a large, resealable plastic bag or other
2.Core and seed the red peppers and slice them into strips about 11⁄2 inches wide; slice each strip crosswise into 1- to
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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