Bourbon Ginger Beef Kebabs

4
Servings
4.25h
Prep Time
10-15m
Cook Time
4h 25m
Ready In


"Tasty grilled beef kebabs."

Original recipe yields 4 servings
OK
  • FOR BOURBON GINGER MARINADE
  • FOR KEBOBS

Nutritional

  • Serving Size: 1 (531.6 g)
  • Calories 807.3
  • Total Fat - 48.6 g
  • Saturated Fat - 16.2 g
  • Cholesterol - 182.4 mg
  • Sodium - 1797.2 mg
  • Total Carbohydrate - 40 g
  • Dietary Fiber - 4.1 g
  • Sugars - 33.5 g
  • Protein - 52.3 g
  • Calcium - 148.2 mg
  • Iron - 4.3 mg
  • Vitamin C - 117 mg
  • Thiamin - 0.3 mg

Step 1

To make the marinade, combine the sugar, sesame oil and soy sauce in a saucepan. Heat on a stove top over medium heat until the sugar is dissolved. Remove from heat. Stir in the bourbon, ginger and salt. Allow to cool and reserve.

Step 2

Cut the beef into about 16 equal pieces, ideally in the form of 1 1/2-inch cubes. Place the beef in a gallon-size zip-top freezer bag and add the marinade. Remove the air, seal, and refrigerate for 4 hours.

Step 3

As grilling time approaches, fire up the grill for direct grilling over medium-high heat.

Step 4

Prepare the vegetables. The goal is for the cut vegetables to be no larger than the pieces of beef, so that the beef on the kebabs is in solid contact with the grill grates when cooking.

Step 5

First, cut off the two ends of each onion. Quarter the onions through the ends. Discard the outer layer(s). Separate the remainder into pairs of layers with the layer pairs still tight together. (You will not be able to use the very center layers of the onions.) Cut these pairs of layers into squares just a little larger than 1 inch until you have 12 squares of layered pairs for your kebabs.

Step 6

Stem and seed the poblanos, removing the inner ribs as well. Cut the poblanos into 12 squares the same size as your onion pieces.

Step 7

Clean the mushrooms and discard the stems.

Step 8

To assemble the kebabs, start by threading a cube of beef onto a pair of skewers. Use pairs of skewers to keep the individual pieces from rotating independently. Add a piece of poblano and a paired square of red onion, aligning these with the cube of beef. Taking the time to align all the pieces allows you to more easily grill the kebabs on four sides for even browning. Slide on a mushroom, passing it through the skewer from the top and out the bottom. Continue by adding another piece of beef, then vegetables until you have a kebab with four pieces of beef and three groupings of vegetables. Assemble the remaining three kebabs.

Step 9

Discard the marinade.

Step 10

Grill the assembled kebabs over direct heat, turning to brown all four sides, about 10 minutes total cooking time. Target finished temperature for the beef is Medium at 140°F. Remove from the grill at 135°F.

Tips & Variations


  • 8 10-inch-long bamboo skewers, soaked in water

Related

Marramamba

So gingery and delicious this was a big hit. Thanks so much for posting

review by:
(11 Jun 2021)