Prep 3 hrs
Cook 15 mins
My mother got this recipe from her butcher about three years ago and makes them all year long (she just loves the idea of an indoor grill in the winter!) This recipe is super as is, but once my father urged mom to add a splash of lime juice to the marinade and put chunks of onions and mushrooms on the kabobs, she never looked back! Try them both ways--I promise you'll make them again:) *Prep time inclues marinating time.*
- 2 tablespoons cooking sherry
- 2 tablespoons rice wine (in the Asian section of the supermarket)
- 1⁄3 cup soy sauce
- 1⁄3 cup hoisin sauce
- 3 cloves garlic, finely chopped
- 1 red chili pepper, seeded and finely chopped
- 1 1⁄2 tablespoons freshly grated gingerroot
- 3 scallions, finely chopped
- salt and pepper, to taste
- 2 lbs cubed beef or 2 lbs steak
- 2 large red bell peppers, seeded and cut into small chunks
- cooked white rice or pasta or green lettuce, to serve
- MARINADE: Put the sherry, rice wine, soy sauce, hoisin sauce, garlic, chile pepper, ginger, and scallions in a large bowl; mix until well combined.
- Season to taste with salt and pepper.
- Thread the meat onto 8 skewers, alternating it with chunks of red bell pepper.
- When the skewers are full (leave a small space at each end open), transfer them to the marinade bowl and turn them over until each is well coated with marinade.
- Cover with plastic wrap and refrigerate for 2 1/2 hours, or overnight.
- When the skewers are thoroughly marinated, lift them out and grill them over hot coals, turning them frequently, for 10-15 minutes, or until the meat is cooked through.
- Serve immediately over rice, pasta, or lettuce.