↞ recipe box start page
Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
1 lb small red-skinned or Yukon Gold potatoes, each about 1 1/2 inches in diameter or cut if larger
Mushrooms, optional
Parboiled carrot chunks, optional
For the alehouse marinade:
3/4 cup ale or beer
1/3 cup beef broth
1/3 cup spicy tomato juice
1 tbsp Worcestershire sauce
1/2 to 1 tsp hot-pepper sauce, such as Tabasco
1 tbsp chopped fresh thyme
1 tbsp chopped fresh oregano
2 fresh or dried bay leaves, broken in half
1 1/2 lb. boneless sirloin, about 1 1/2 inches thick, cut into 1 1/2-inch cubes
Bring a saucepan three-fourths full of salted water to a boil over high heat. Add the potatoes and cook just until they can be pierced with a knife but are not completely tender, 8 to 10 minutes. Drain well and set aside. (The potatoes can be parboiled up to 4 hours in advance and kept at room temperature.)
To make the marinade, in a shallow, nonreactive dish just large enough to hold the meat, combine the ale, broth, tomato juice, Worcestershire, hot-pepper sauce, thyme, oregano and bay leaves and mix well. Add the meat and turn to coat on all sides. Cover and refrigerate for at least 1 hour or up to 4 hours. Add the vegetables to the marinade during the last 30 minutes.
Prepare a charcoal or gas grill for direct grilling over high heat. Oil the grill rack.
Remove the meat and vegetables from the marinade and discard the marinade. Thread alternately the ingredients onto 8 metal skewers, dividing the ingredients evenly.
Grill the skewers over the hottest part of a charcoal fire until the potatoes are browned and the meat is cooked to your liking, 7 to 9 minutes total for medium-rare meat. Transfer the skewers to warmed individual plates and serve immediately. Serves 4.
view more member recipes
ALEHOUSE BEEF-AND-POTATO SKEWERS
view my recipes
print
save
Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
1 lb small red-skinned or Yukon Gold potatoes, each about 1 1/2 inches in diameter or cut if larger
Mushrooms, optional
Parboiled carrot chunks, optional
For the alehouse marinade:
3/4 cup ale or beer
1/3 cup beef broth
1/3 cup spicy tomato juice
1 tbsp Worcestershire sauce
1/2 to 1 tsp hot-pepper sauce, such as Tabasco
1 tbsp chopped fresh thyme
1 tbsp chopped fresh oregano
2 fresh or dried bay leaves, broken in half
1 1/2 lb. boneless sirloin, about 1 1/2 inches thick, cut into 1 1/2-inch cubes
Bring a saucepan three-fourths full of salted water to a boil over high heat. Add the potatoes and cook just until they can be pierced with a knife but are not completely tender, 8 to 10 minutes. Drain well and set aside. (The potatoes can be parboiled up to 4 hours in advance and kept at room temperature.)
To make the marinade, in a shallow, nonreactive dish just large enough to hold the meat, combine the ale, broth, tomato juice, Worcestershire, hot-pepper sauce, thyme, oregano and bay leaves and mix well. Add the meat and turn to coat on all sides. Cover and refrigerate for at least 1 hour or up to 4 hours. Add the vegetables to the marinade during the last 30 minutes.
Prepare a charcoal or gas grill for direct grilling over high heat. Oil the grill rack.
Remove the meat and vegetables from the marinade and discard the marinade. Thread alternately the ingredients onto 8 metal skewers, dividing the ingredients evenly.
Grill the skewers over the hottest part of a charcoal fire until the potatoes are browned and the meat is cooked to your liking, 7 to 9 minutes total for medium-rare meat. Transfer the skewers to warmed individual plates and serve immediately. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Beef And Pineapple Skewers
by sgre52160
3/4 cup teriyaki or other flavored marinade, divided 1 1/2 lbs sirloin steak, cut into 1 1/2 inch cubes 1 cup fresh pineapple, peeled, cored and cut into 1 inch cubes 1 red onion, cut into chunks
by sgre52160
3/4 cup teriyaki or other flavored marinade, divided 1 1/2 lbs sirloin steak, cut into 1 1/2 inch cubes 1 cup fresh pineapple, peeled, cored and cut into 1 inch cubes 1 red onion, cut into chunks
Skewers - Beef Satay
by KitchenMagician
Makes 18 servings. 3 lb. sirloin or flank steak Marinade 1/4 cup soy sauce 1/4 cup rice wine vinegar 1/4 cup freshly grated ginger 3 cloves garlic 1/2 cup chopped cilantro 1 tablespoon sal
by KitchenMagician
Makes 18 servings. 3 lb. sirloin or flank steak Marinade 1/4 cup soy sauce 1/4 cup rice wine vinegar 1/4 cup freshly grated ginger 3 cloves garlic 1/2 cup chopped cilantro 1 tablespoon sal
Caramelized Beef Skewers
by sgre52160
1 lb beef sirloin steak, thinly sliced 1/4 cup A-1 steak sauce, divided and barbecue sauce 1 tsp Dijon mustard Toss steak with 2 tbsp steak sauce; let stand 10 minutes to marinate. Meanwhile, co
by sgre52160
1 lb beef sirloin steak, thinly sliced 1/4 cup A-1 steak sauce, divided and barbecue sauce 1 tsp Dijon mustard Toss steak with 2 tbsp steak sauce; let stand 10 minutes to marinate. Meanwhile, co
Tipsy Beef And Veggie Skewers
by sgre52160
Yield: 4 skewers or 2 large skewers Savory, juicy, crisp - these kabobs are summer on a grilled stick. Ingredients 1 lb sirloin steak, cut into 1 1/2" pieces 1 shallot, chopped 1 C red
by sgre52160
Yield: 4 skewers or 2 large skewers Savory, juicy, crisp - these kabobs are summer on a grilled stick. Ingredients 1 lb sirloin steak, cut into 1 1/2" pieces 1 shallot, chopped 1 C red
Korean-grilled Beef Skewers
by sgre52160
Makes 4 servings 1 pound boneless beef loin or sirloin steak 3 tablespoons soy sauce 2 tablespoons Sesame Seed, toasted 2 tablespoons brown sugar 1 tablespoon water 1 teaspoon Ground Gi
by sgre52160
Makes 4 servings 1 pound boneless beef loin or sirloin steak 3 tablespoons soy sauce 2 tablespoons Sesame Seed, toasted 2 tablespoons brown sugar 1 tablespoon water 1 teaspoon Ground Gi
view more member recipes