BEEF KEBABS WITH MUSTARD HORSERADISH SAUCE
Steps:
- In a small bowl, combine the marinade ingredients and mix well. Cut the onions and peppers into 1-inch pieces. Divide the marinade between two bowls or two resealable plastic bags and add the meat to one and the vegetables to the other. Marinate in the refrigerator for 2 to 6 hours.
- Remove the vegetables and meat from the marinade and discard any leftover liquid. Thread alternating pieces of onion, pepper, and meat onto the skewers.
- Build a charcoal and/or wood fire for direct grilling. When the coals are hot (approximately 450 to 500°F), grill the kebabs directly over the coals for 8 to 10 minutes, turning once. When the meat starts to brown and firm, and the vegetables begin to char on the edges, remove the skewers from the grill. Serve with Mustard Horseradish Sauce.
- Cooking Method: Direct heat
- Suggested Supplies
- 10-inch bamboo skewers, soaked in water
- Suggested Wood
- Hickory, Oak, Mesquite
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