Keh-baaahbs. Because Everyone Loves Meat On A Stick.

This time, they’re made with red meat and a positively incredible marinade.

Meat + stick = awesome.

The keh-baahbs actually look more appetizing in real life, but we were grilling them after dark, which isn’t my camera’s favorite time frame. However, I don’t care if my camera liked them. I sure did!

Can’t forget the veggies!

The Recipe:
Beef Keh-baahbs
3 lb steak, cubed (you decide which quality you want…it’s soaking in wine and then getting grilled)
1 bottle merlot (I used Yellowtail because it’s not too pricey, but it’s consistent)
2 tbsp garlic powder
2 tbsp fresh ground pepper
2 tbsp parsley
1 tbsp basil
1 tbsp onion salt
1 tsp allspice
2 large green peppers
1 large white onion

Do This
Trim as much of the fat off the meat as possible, and cut it into cubes. Mine were a little bit bigger than an inch apiece. Place the cubes in a large, shallow bowl or tupperware.
Blend the spices together in a bowl, then rub into the cubes of meat. Pour the wine over top, cover, and place in the fridge for at least an hour (mine marinated for four hours, but yours don’t have to hang out for that long).
While the meat marinates, chop the peppers and onion into large chunks. Make sure they’re big enough to fit on the skewers.
Assemble skewers of meat and veggies. I like to keep them separate because of the different cook times, but they’re a bit more colorful if you alternate meat and veggies.
Fire up the grill, and cook the skewers until the meat is browned to your taste (I like mine rare, but I know that some people like to cook their beef more thoroughly) and the veggies are just a wee bit charred on the edges.

If your skewers are made of wood, soak them in water before skewering the meat. This will save you some headaches and prevent your skewers from catching fire (I didn’t do that with the chicken keh-baahbs, and they got super burnt on the grill).

The marinade is incredibly easy to do, and it smells amaaaaaazing. After the keh-baahbs were cooked, I saved the juice for reducing into a sauce later.


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