The maple syrup and rye whiskey give this dish a Canadian twist. The two work really well together to form a wonderful caramelized edge to the beef. Ask your butcher for some help in selecting a melt-in-your-mouth tender cut of beef. Don’t overcook this one! A few minutes on each side at most. The beef will dry out and toughen if it is overcooked.
My kids all woolfed this one down. Next time I’m going to double the recipe!
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Canadian Beef Kabobs
Adapted from Canadian Beef
Serves: 4
Ingredients:
1/4 cup cider vinegar
2 cloves garlic, minced
3 tablespoons maple syrup
2 tablespoons chopped green onions
2 tablespoons vegetable oil
2 cloves garlic, minced
3 tablespoons maple syrup
2 tablespoons chopped green onions
2 tablespoons vegetable oil
1 tablespoon Canadian whiskey
1/2 teaspoon ground cloves
Salt and pepper, to taste
1 lb Beef Top Sirloin Steak or similar,1-inch thick, cut into 1-inch cubes
Preparation:
- Combine vinegar, garlic, maple syrup, onions, oil, whiskey, cloves, salt and pepper in large resealable freezer bag. Set aside 2 tbsp for basting.
- Trim beef cubes if necessary. Add to freezer bag; seal and refrigerate for 20 to 30 minutes. Discard marinade.
- Thread steak onto metal or soaked wooden skewers.
Grill over Medium-High heat, until browned but still pink inside, about 5 minutes, basting occasionally.
Yum…these look great!
Sounds good, Gav!