Skewers are great. Just marinate pieces of meat and veggies, cook and you’re ready to go. Recently, I went camping with some friends to get away from the city life for a few days. We normally have a tendency to share cooking duties so that everyone gets a chance to relax and taste someone elses’ cooking. This time around, my camping partner and I decided to make beef & veggie skewers (kebabs) and they were devoured pretty quickly. It was a warm welcome after spending a long day out in the sun, hiking on a trail and hanging out on our camp-side beach (not that I’m complaining). So how to make these beef and veggie skewers for the BBQ?
- 6 garlic cloves
- 6 tbsp oyster sauce
- 3 tbsp of light soy sauce
- 1 tbsp of sesame oil
- 8 tbsp of olive oil
- 1 tbsp of corn starch
- 1 1/2 tbsp of water
- 2 lbs of beef
- 1 red onion or regular onion
- 2 medium peppers (any variety of sweet peppers – we went with a red and yellow one)
- 1 container of mushrooms
- 2 small zucchinis
1. Peel the skins off the garlic and mince. Put it into a bowl.
2. Add the oyster sauce, light soy sauce, sesame oil and 6 tbsp of olive oil to the bowl with the garlic and stir with a spoon. In a separate bowl, mix water and corn starch to create a thin paste. Add it to the marinade and mix well.
3. Cut the fat off the meat and then cut it into 1 inch cubes.
4. Put the meat chunks into the marinade and mix well. Saran wrap the bowl and leave it in the fridge overnight (the longer the better, but if you’re short on time marinate for a few hours). If you are using wooden skewers, you will probably want to soak them overnight in water so they don’t catch on fire. If you are using metal ones, ignore. 🙂
5. Clean all the vegetables and cut if necessary so they are no bigger than 1 inch in diameter (peppers and onions into squares, mushrooms into halves, zucchinis into relatively thick slices). Once strained, put the cut veggies into a bowl and season with salt, pepper and the remaining oil. Mix well.
6. Assemble your skewers with the meat and veggies in whatever pattern you choose. We did veggie, meat, veggie, meat, veggie, meat…
7. Cook the skewers on the grill until you reach your desired “doneness”. There may be some charring, but that’s ok. 🙂
Once they are done, you can add a side of salad and rice to go with the skewers, bread or eat them as is. The result is a nice, delicious meal complete with protein and vitamins. The skewers can be prepared ahead of time, but keep them in the fridge until you’re ready to cook. They can probably be cooked in an oven as well, but it’s just not the same without the BBQ. Enjoy! 🙂
N.B. This recipe makes about 16 skewers, but you can cut everything in half.