This concept behind this recipe sounded fun and tasty-using martini ingredients (vermouth, olives, onions) as a marinade and accompaniment for beef. It was good, but nothing to write home about and not a recipe I’d repeat. The meat was very tender as I marinated it overnight. But the flavor from the marinade was pretty basic.
I followed the recipe as written except for adding some green bell pepper to the skewers for some added veggie. The recipe didn’t include instructions for soaking the skewers. If you are using wooden skewers, be sure to soak them for several hours in plain water to prevent them from burning on the grill. I didn’t make the salad included in the original recipe. Instead I served my mushroom rice.
We had company for dinner and we all ate our skewers so don’t get me wrong, there was nothing bad about it. But, meh, just an okay meal.Each serving Calories:418, Fat:24g, Carbohydrates:19g, Fiber:3g, Protein:28g
3/4 cup dry vermouth |
1/2 cup olive oil |
1/4 cup fresh lemon juice |
2 tablespoons honey |
1 1/2 teaspoons grated lemon peel |
2 tablespoons juice from green olives |
1 1/2 teaspoons McCormick® Gourmet Collection Sicilian Sea Salt |
1 teaspoon minced garlic |
2 pounds boneless beef sirloin steak, cut into 1-inch cubes |
16 small cippolini onions |
16 large pimiento-stuffed green olives 16 pieces of green bell pepper |
Heat large nonstick skillet on medium heat. Add mustard seed; cook and stir 1 minute or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Coarsely crush seeds using a rolling pin or a mortar and pestle.
Mix remaining mustard seed, vermouth, oil, lemon juice, honey, olive juice, lemon peel, sea salt, garlic and pepper in large bowl until well blended. Reserve 1/4 cup of the marinade for brushing. Place remaining marinade in large resealable plastic bag or glass dish. Add steak; turn to coat well. Refrigerate 2 hours or longer for extra flavor.
When ready to make skewers, bring water to boil in small saucepan. Add onions; cook 5 minutes. Drain well. Cool onions slightly. Cut off top and bottom ends, then peel onions. Remove steak from marinade. Discard remaining marinade. Alternately thread steak, green pepper, onions and olives onto 16 skewers.
Grill kebabs over medium heat 8 to 10 minutes or until steak is to desired doneness, turning occasionally and brushing with reserved marinade.
When ready to make skewers, bring water to boil in small saucepan. Add onions; cook 5 minutes. Drain well. Cool onions slightly. Cut off top and bottom ends, then peel onions. Remove steak from marinade. Discard remaining marinade. Alternately thread steak, green pepper, onions and olives onto 16 skewers.
Grill kebabs over medium heat 8 to 10 minutes or until steak is to desired doneness, turning occasionally and brushing with reserved marinade.
Do you have a good kebab/skewer recipe to share?