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Posted by anne
on 7/16/2009, 2:43 pm
66.233.56.60
New Secret Recipe
Bahama Breeze Bahamian Grilled Steak Kabobs
Serves: 2
INGREDIENTS:
2 Tbsp Olive Oil
4 Bahamian Steak Kabobs
3/4 cup Kabob Basting Sauce
Salt and Pepper To Taste
2 Servings of Your Favorite Side-dish
PREPARATION
lace the kabobs on a well oiled, preheated char-grill. During the grilling process turn the kabobs over every 2 minutes and baste the cooked sides lightly with basting sauce to develop a glaze. Grill to your desired doneness and lightly season with salt and pepper before removing from the grill. Serve with your favorite side dish and Enjoy!!!
Steak Marinating
8 Steak Chunks, 1 oz wt pieces
Your Favorite Teriyaki Marinade ½ Cup
PREPARATIONlace all the ingredients in a bowl and toss to coat and evenly mix. Cover and place on the bottom level of your refrigerator and let marinate for at least 4 hours.
Bahamian Steak Kabob Prep
8 Marinated Steak Chunks
1" pieces of your favorite vegetables as needed* 2 Bamboo or Metal Skewers 12"*
If bamboo skewers are used, soak in water for one hour prior to use to avoid burning during the grilling process
PREPARATION: Skewer the marinated steak and vegetables until the skewers are full. Be sure to leave a little space between the items on the skewer to ensure even cooking.
Kabob Basting Sauce
1/4 cup Orange Juice Fresh Squeezed
1/2 cup Pickapeppa Sauce or BBQ Sauce
1 TbspBrown Sugar
2 tsp Chopped Cilantro
PREPARATION: Mix the ingredients in a small bowl until evenly combined and set aside for grilling. Source: Bahama Breeze
Cooking Tip
Three Secrets of Jerk Cooking: - Marinating. The longer meat marinates in the seasonings, the more robust the flavor. - Slowly grilling meat over a low fire. When cooking at home, meat can be roasted in a low-temperature oven for one to two hours, then finished on the grill. - Wood chips. Adding wood chips to your grill's fire enhances the flavor. Pimento (allspice) wood boosts authentic jerk flavor. So do apple wood, mesquite or hickory chips. Soak the chips in water so they don't burn immediately. Allowing the smoke from the chips to permeate the meat will create an authentic jerk flavor.
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