Monday, May 20, 2013

Tropical Kebabs

I’ve always had a soft spot for charred meat and BBQ, who doesn’t! Two of my favorite things to BBQ are kebabs and char siu ribs. I grew up with a huge brick barbecue that cooked everything with the most amazing texture and taste. Everything had a rich, woody and smoky flavor  that you will never find on a Weber cooker. A crispy charred crust and a soft, tender meat on the inside will leave you salivating for more. Using your hands for barbecue is of mixed opinion. I am of the belief that different foods are best enjoyed by engaging all of your senses. You use your vision, your taste and by using your hands you enjoy the food that much more, and let’s face it, some foods were not meant to be eaten neatly; you have to get sticky and dirty. 

For this simple recipe, I’ve combined a few of my favorite ingredients and cooked them on a griddle over a gas cooker, being short a BBQ. Pineapple goes really well with many meats and it’s a fresh offset when you are barbecuing heavier meats. I’ve used lime and pepper to marinate the beef too, using acidic fruits like lemon, lime and grapefruit really help tenderize meats, especially when you’re using cheaper cuts of beef for a big barbecue or kebabs.

Serves two – three
500 grams diced beef cubes
1 small red onion
4 thick slices of pineapple
1 small capsicum/red pepper
½ chorizo sausage
1 lime
Salt and pepper to taste

Start by soaking your skewers in water at least an hour before cooking to avoid burning. Marinate beef cubes with lime and pepper and set aside. Follow by slicing all remaining ingredients. On a medium to high heat, brown beef and also lightly cook chorizo. By precooking the heavier meats, everything else will cook at an even pace.On a griddle, cook the skewers for 6 – 8 minutes, rotating every two minutes for an even char. Serve with a side salad, or other BBQ accompaniments. 

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