I don't get to a Costco often but we went on a road team to watch the local hockey team at a road game (they got beaten badly, sigh).
When I got there, I decided I deserved a treat, took out another mortgage on the homestead and sold some blood to buy a whole tenderloin. I cut it up into steaks but you always have some raggedy meat at the head piece and the narrow end. I cut these up to do Peruvian Kebabs.
Here is the tenderloin.
Some steaks.
My kebab meat, 250 grams, 1/2 pound. I cut this to 12 half inch cubes.
On the morning of the cook, I mixed up the following:
1 clove garlic, finely chopped
5 ml (1 teaspoon) chili powder
2 ml (1/4 teaspoon) salt
2 ml (1/4 teaspoon) cumin
5 ml (1 teaspoon) Sriracha
I put the beef in the bowl and tossed it to coat with the paste.
I also made up a brushing sauce for the kebabs so it would have time for the flavours to blend.
25 ml (2 tablespoons) vegetable oil
3 ml (1/2 teaspoon) chili powder
3 ml (1/2 teaspoon) Sriracha
5 ml (1 teaspoon) soy sauce
15 ml (1 tablespoon) dried parsley flakes
2 hours before I will start cooking, I added the following to the beef mixture:
25 ml vegetable oil
25 ml red wine vinegar
Then I mixed this and let the meat marinade for 1 1/2 hours.
I threaded the beef onto 2 bamboo skewers that had been soaked in water. I separated the cubes with a piece of pepper, onion or a mushroom.
I preheated the pellet smoker to 450 F. I though about doing it lower but I like some char on my vegetables when I do kebabs.
I brushed one side of the kebabs with the sauce and put that side down on the grill. I brushed the tops with more sauce.
I wanted to cook these rare but was advised by She Who Must Be Obeyed that would be a mistake. It is a good thing she was there to correct me.
So, I cooked them for about 7 minutes on one side. I brushed them again and turned them, brushing the other side.
I cooked it for about another six minutes and took them off.
The Verdict
I like these. They are not the normal flavour profile of beef kebabs. The chili powder and cumin give them an earthy taste and the oil based sauce helps the vegetables get a nice char on the edges. It isn't the sweet sauce or heavy herb of most kebab recipes. The part I like best is just the hint of heat.
Disco
When I got there, I decided I deserved a treat, took out another mortgage on the homestead and sold some blood to buy a whole tenderloin. I cut it up into steaks but you always have some raggedy meat at the head piece and the narrow end. I cut these up to do Peruvian Kebabs.
Here is the tenderloin.
Some steaks.
My kebab meat, 250 grams, 1/2 pound. I cut this to 12 half inch cubes.
On the morning of the cook, I mixed up the following:
1 clove garlic, finely chopped
5 ml (1 teaspoon) chili powder
2 ml (1/4 teaspoon) salt
2 ml (1/4 teaspoon) cumin
5 ml (1 teaspoon) Sriracha
I put the beef in the bowl and tossed it to coat with the paste.
I also made up a brushing sauce for the kebabs so it would have time for the flavours to blend.
25 ml (2 tablespoons) vegetable oil
3 ml (1/2 teaspoon) chili powder
3 ml (1/2 teaspoon) Sriracha
5 ml (1 teaspoon) soy sauce
15 ml (1 tablespoon) dried parsley flakes
2 hours before I will start cooking, I added the following to the beef mixture:
25 ml vegetable oil
25 ml red wine vinegar
Then I mixed this and let the meat marinade for 1 1/2 hours.
I threaded the beef onto 2 bamboo skewers that had been soaked in water. I separated the cubes with a piece of pepper, onion or a mushroom.
I preheated the pellet smoker to 450 F. I though about doing it lower but I like some char on my vegetables when I do kebabs.
I brushed one side of the kebabs with the sauce and put that side down on the grill. I brushed the tops with more sauce.
I wanted to cook these rare but was advised by She Who Must Be Obeyed that would be a mistake. It is a good thing she was there to correct me.
So, I cooked them for about 7 minutes on one side. I brushed them again and turned them, brushing the other side.
I cooked it for about another six minutes and took them off.
The Verdict
I like these. They are not the normal flavour profile of beef kebabs. The chili powder and cumin give them an earthy taste and the oil based sauce helps the vegetables get a nice char on the edges. It isn't the sweet sauce or heavy herb of most kebab recipes. The part I like best is just the hint of heat.
Disco
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