Friday, April 22, 2011

Island BBQ Kabobs

Last weekend we had more BEAUTIFUL beach weather. Peter and I went for our Saturday morning walk, then we took a cruise down the coast to get Peter a new pair of sandals at the Rainbow Sandals factory in San Clemente. On our drive back home, we called a bunch of friends to meet us at the beach and join us for a BBQ afterwards. So far, it had been a perfect 'summer' day... and it was only going to get better. I had been dying to try a new marinade, so on the way home we picked up a couple pounds of meat from the deli, whipped up a quick marinade, and let the meat marinate while we were at the beach. When we came home it was only 20 minutes to cook the rice and grill the kabobs and we were eating dinner in no time!

Island Kabobs: 
  • approximately 2 lbs Beef, cut into 1 inch cubes
  • Island Marinade (see below)
  • 1 Red Onion, cut into large chunks then separate layers
  • 1 can pineapple rings, cut into quarters (reserve juice for marinade and side rice)
  • 8 long, metal skewers

Island Marinade: 

  • Zest of 1 Lime
  • 2 Tablespoons Lime Juice
  • 1/2 cup Pineapple juice
  • 1/2 cup Soy Sauce
  • 1/4 cup Honey
  • 1/4 cup minced Garlic
  • 1 Tablespoon Cayenne Pepper
  • 1 1/2 Tablespoons Dijon Mustard
  • 2 Tablespoons Corn Starch

Combine all marinade ingredients, except corn starch, in a bowl big enough that will later fit all the meat as well. Then reserve 1/2 cup of the marinade out of the bowl to use for basting the kabobs while on the bbq. 
Whisk 2 Tablespoons of corn starch into this 1/2 reserve marinade- this will thicken into somewhat of a glaze as we paint it onto the meat over the bbq. 
Stir all your meat into the marinade, cover with plastic wrap, and let marinate for 1 hour or more... while you're enjoying the beach :) 
**The longer the meat marinates, the better it is because the acidic juices will tenderize the meat more with time. 

Assemble kabobs by skewering the ingredients, alternating between the onion slices, meat, and pineapple quarters. Discard the marinade that remains in the bowl. Heat bbq to medium high. (while grill is heating, start the Island Rice side dish. This way, the rice and kabobs will be done at the same time!) When the BBQ is hot, place the kabobs right onto the grill.

If you haven't done so yet, whisk 2 tablespoons of corn starch into the 1/2 cup reserved marinade. After the kabobs have grilled on one side for about 7 minutes or so, flip them and brush them with the marinade glaze. 

Proceed to cook the kabobs on the second side for another 7 minutes, basting continually with the marinade glaze. Serve these delicious island kabobs over a bed of island-style rice!

It was so fun to set the table outside, bring out some music, and enjoy this pseudo-summer weather while dining outdoors with our friends!

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