Prep 9 hrs
Cook 10 mins
Now this is tasty! You can use the same marinade for chicken but make more marinade and reserve before you put the chicken in it, discard the marinade that you used on the chicken and use only the reserved marinade for basting, I like to serve these kabobs with BBQ'd veggie kabobs and potatoes done on the grill too (there will be other recipes for the veggies and BBQ Potatoes on Zaar)
- 2 lbs beef, cut into 1 inch chunks (blade "or" rib steak "or" outside round etc)
- 1⁄2 cup lemon juice, fresh
- 1⁄4 cup lite olive oil
- 3 tablespoons honey
- 1 tablespoon hot pepper, minced (Jalepeno "or" other hot pepper)
- 1 tablespoon fresh ginger, minced
- 1 tablespoon soy sauce
- 1 1⁄2 teaspoons allspice
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon clove
- Whisk the marinade ingredients to gether.
- Pour into a zip lock bag and add the meat.
- Marinade in the fridge from 8 to 24 hours, turning the bag every so often.
- Reserve the marinade.
- Thread the cubes on skewers.
- Grease your grill.
- Medium-High heat,baste occasionally.
- Cook for 7-10 minutes.
- The meat should be browned outside and still pink inside.
Simply the best. These kabobs are without a doubt the best I have ever had. The marinade has a well balanced blend of spices. The peppers give it just the right amount of heat. The beef was so juicy. The smell was pretty dang intense and I mean that in a good way. Thanks Bergy ;)
I used this marinade on both beef and chicken kabobs. Wonderful stuff. The blend of spices was exquisite. Both meats were tender and juicy. We also grilled some vegetable kabobs. Thanks Bergy for a keeper.
I was EXTREMELY disappointed with this recipe. It sounded so good. I could not wait to serve this to my family. Unfortunately I wasted top quality beef on this one. The flavor was so "blah". The lemon juice was overwhelming. The whole family had to spread BBQ sauce over it to eat it. I marinated it over night in hopes of getting the flavor throughout the meat. Very disappointed!!!