Anguillan Kebabs

Submitted by Vseward Chef-V

"A friend of mine makes these kebabs, said she had them while in the Caribbean. She found the recipe as I had to have it. Hope you enjoy. These can be made anytime of the year. We will grill them in the summer and broil in the winter."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 4

ingredients

• 2 lbs beef
• 1 tablespoon salt
• black pepper (to taste)
• 2 tablespoons molasses
• 1⁄2 cup pineapple juice
• 1⁄4 cup wine vinegar (white)
• wood skewer (soaked in water for about 20 minutes)

directions

1. Place the beef on a cutting board and cut into large bite-size cubes.
2. In a large bowl mix the vinegar, pineapple juice, molasses, pepper and salt.
3. Put the beef in the mixture and coat well.
4. For about 1 hour or more marinate the beef cubes at room temperature turning occasionally.
5. Preheat the broiler/grill. Add the meat cubes on the skewers and pack them tightly. Use the marinade to baste the meat.
6. Broil or grill the meat until they are done. If you are planning to use traditional broiler, cook for about 9 to 10 minutes -- cook time is roughly the same on the grill!

Reviews

[Leslie]

Just fantastic!! I made this recipe as part of a large catering event I cooked for, and it was a huge hit! I decided not to cube the meat, and just cut the beef into thin strips instead, and then grilled them on the BBQ. GREAT flavour and very, very tasty. Now I want to make more so my family can eat them too :) Thanks for posting ~V~

 

[Boomette]

This is a very tasty marinade that takes almost nothing LOL That's so easy to do. We all have molasses and vinegar. I used stewing beef cubes. Not my best idea but it worked. LOL It was in the marinade overnight. Thanks V. Made for Beverage tag

 

[Peter J]

These were simply the best beef kebabs I've ever tasted! They had the fruity flavor of the pineapple juice while the molasses gave a bit of extra depth and ensured it wasn't too sweet. I cubed a really nice piece of steak and it's worthy of using a good cut and cooking nice and gently to keep things nice and tender without burning the marinade. Only change I made was to use around half the quantitity of salt, I think the original quantity would be OK for most tastes but I don't like any discernable taste of salt so that was a perfect amount for me.