Beef Kabobs in Vinaigrette Marinade

Beef Kabobs in Vinaigrette Marinade

Grilling is always fun.  We have a family barbecue every Sunday.  It’s lots of fun and a great way to catch up with each other after a busy week.  One of the problems I run in to is finding new recipes to grill.  Sure hot dogs, burgers, and steaks are easy, but every now and then we need a change. That’s why I’m always in search of a new barbecue recipe.  I like to try them out during this weekly family dinner, and if everyone likes it we make it part of our menu.

vinaigrette marinade

Last month I tried this new marinade, mostly because I had all the ingredients in the pantry.  But also because I love balsamic vinegar, which is the main ingredient to this recipe.  I call it Beef Kabobs in Vinaigrette Marinade.

 

The best part about marinades is that it flavors your meat with very little work.  It’s simple, just toss the ingredients together, soak the meat, and let the marinade do the rest of the work!  I marinate my meat in the refrigerator overnight.  The longer is marinates the more flavorful it will be, but you don’t want to marinate it more than a day or so, because when marinated too long the meat starts getting this tough jerky like texture and it may eventually spoil.  If for some reason we don’t use the marinated meat the next day I freeze it, marinade and all.  That way I just thaw it out when we’re ready to grill.

Just before grilling I skewer the beef cubes on bamboo skewers, but you can use metal skewers if you have them.  We do have a bunch of pretty metal skewers we brought home from Turkey one year, but cleaning them after the barbecues is an extra chore I can do without.  When you do use bamboo skewers remember to soak them in water for about 10 – 15 minutes before putting the meat on, it keeps them from burning when you pop them on the grill.

Another helpful tip when grilling is to not over cook the meat.  Grill meat until it is just about done to the way you want it (rare, medium, well).  In short remove it from the grill before it is the desired “doneness”.  Place grilled meat in a covered pot or roasting pan and let rest covered for 5 minutes before serving.  This allows the meat to finish cooking and to release its juices.  Try it out!  You’ll end up with tender juicy meat!  It works for steaks too!

Having said that here’s my recipe for Vinaigrette Marinade!  By the way you can use the same marinade on chicken, lamb, or shrimp.  Just don’t mix the meats, make a separate batch of marinade for each type of meat or seafood.

 Ingredients:

3 Lbs.  Beef Tenderloin cut in 1″ cubes (you can use your favorite beef cut)

1 Cup Balsamic Vinegar

1/2 Cup Olive Oil

2 Tbs. Finely Minced Garlic

1 Tbs. Fresh or Dried Rosemary

1 Tbs. Fresh or Dried Oregano

1 Tsp. Sea Salt

1 Tsp. Ground Black Pepper

1 Large Onions cut into large chunks

1 Large Green Pepper cut into large pieces

1 Basket Mushrooms, washed and patted dry

Directions:

Combine Balsamic Vinegar, Olive Oil, and seasonings in a large ziplock bag.  Seal bag and shake to combine all the ingredients together.

Vinaigrette MarinadeAdd meat cubes to the marinade.  Seal bag and shake to cover all the meat.

Refrigerate at least 3 hours, for best flavor marinate in the fridge overnight.

 

 

About and hour or less before grilling place meat, onions, peppers, and

Vinaigrette Marinade

mushrooms on skewers.  Alternate meat with veggies.

Grill over medium heat until meat is just about done the way you want it.

Place skewers in a large pot or roasting pan with a lid.  Cover and let stand 5 minutes to allow meat to finish cooking and release its juices.

Serve hot with rice, potatoes, and other sides.

 

 

Beef Kabobs in Vinaigrette Marinade
Print Recipe
Tender, juicy, and flavorful grilled meat that's perfect for any cook out.
Beef Kabobs in Vinaigrette Marinade
Print Recipe
Tender, juicy, and flavorful grilled meat that's perfect for any cook out.
Ingredients
Servings:
Instructions
  1. Combine Balsamic Vinegar, Olive Oil, and seasonings in a large ziplock bag. Seal bag and shake to combine all the ingredients together.
  2. Add meat cubes to the marinade. Seal bag and shake to cover all the meat.
  3. Refrigerate at least 3 hours, for best flavor marinate in the fridge overnight.
  4. About and hour or less before grilling place meat, onions, peppers, and mushrooms on skewers. Alternate meat with veggies.
  5. Grill over medium heat until meat is just about done the way you want it.
  6. Place skewers in a large pot or roasting pan with a lid. Cover and let stand 5 minutes to allow meat to finish cooking and release its juices. Serve hot with rice, potatoes, and other sides.
Share this Recipe
Powered byWP Ultimate Recipe
Atchara (Pickled Green Papaya) Filipino Recipe!!!

Atchara (Pickled Green Papaya) Filipino Recipe!!!

Atchara or Achara is a popular Filipino side dish made of grated green papaya. The grated papaya is squeezed out then combined with carrots, red and green pepper, garlic and onion. The vegetables stored and refrigerate in a sealed bottle with vinegar, salt and sugar for at least a week to maintain its sweet and sour taste.

This tangy relish is a perfect complement to barbeque, fried chicken and fish, beef and etc.  Atchara is usually served as side dish together with fried or grilled food. This is my version of Atchara (Pickled Green Papaya) Filipino Recipe. Enjoy!

 

Ingredients:

4 – 6 cups grated green papaya

2 pcs. carrots, finely sliced

1/2 pc. big onion, finely sliced

1 pc. small ginger, finely sliced

1/2 pc. green pepper, sliced into strips

1/2 pc. red pepper, sliced into strips

5 cloves garlic, finely chopped

1/4 cup of rock salt

3/4 cup sugar

1 – 1 1/2 cup vinegar

 

Directions:

Mush the grated green papaya in salt for a few minutes with clean bare hands or with gloves.

Place in cheese cloth or any clean piece of cloth, and squeeze all the juice out.

Loosen out the squeezed papaya and mix with the rest of the ingredients. Carrots, garlic, onion, green & red peppers, ginger and sugar.

Add spoon full of salt or salt to taste.

Place in glass jar/s and top with vinegar.

Refrigerate for atleast 1 week.

Serve as sidings,

Share and Enjoy!

Atchara (Pickled Green Papaya) Filipino Recipe!!!
Print Recipe
Atchara (Pickled Green Papaya) Filipino Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
  1. Mush the grated green papaya in salt for a few minutes with clean bare hands or with gloves.
  2. Place in cheese cloth or any clean piece of cloth, and squeeze all the juice out.
  3. Loosen out the squeezed papaya and mix with the rest of the ingredients. Carrots, garlic, onion, green & red peppers, ginger and sugar.
  4. Add spoon full of salt or salt to taste.
  5. Place in glass jar/s and top with vinegar.
  6. Refrigerate for atleast 1 week.
  7. Serve as sidings,
  8. Share and Enjoy!
Recipe Notes

Clean & sterilized jars, it is important to preserve the atsara longer.

To sterilize, place the glass or jar in a pot or pan of boiling water for 10 minutes. Place upright with the lid facing up and carefully remove with a thong.

Share this Recipe
Powered byWP Ultimate Recipe
Lamb Kabobs

Lamb Kabobs

Lamb kabobsLamb is a type of red meat from young sheep (under a year old).  Depending on the cut lamb can have more calories than beef or pork, but this can be offset if you trim off the fat.  Lamb has less marbling so once the fat is trimmed it is much leaner form of protein.  Not only is it a rich source of high-quality protein, it is also a freat source of many vitamins and minerals, including iron, zinc, and vitamin B12.This.  This makes lamb a very healthy choice.

Lamb is a popular choice in many Middle Eastern and European countries.  One of the most popular way to prepare is are these grilled Lamb Kabobs.

I’ve heard many people say that lamb has a strong gamey taste.  I agree!  But first of all you need to make sure you’re actually cooking lamb, not mutton.  Lamb is the meat of sheep that are less than a year old.  Adult sheep meat is called mutton.  Mutton has a much stronger taste and smell.

But even lamb can have a mild gamey taste and smell.  Whenever I prepare it at home I always marinate it first in lemon juice, it cuts the gamey taste and smell.  Then I marinate the lamb in seasonings before grilling.  This makes the Lamb Kabobs tasty and tender.  My family loves them!  Served with rice pilaf or roasted potatoes they make a delicious meal for our Sunday barbecues.

Here’s my recipe!

Ingredients:

Makes 8 Kabobs

2 – 3 Lbs.  Boneless Leg of Lamb

1 Lemon

1 Cup Olive Oil

1 Tbs. Minced Garlic

1 Tsp. Rosemary

Pinch of Salt & Pepper

1 Green Pepper

1 Onion

1 Pkg. Mushrooms

Directions:

Wash lamb, trim fat, cut into 1″ cubes

Lamb KabobsPlace cubes in large ziplock bag and squeeze lemon juice over all.

Shake bag to cover the meat.

Refrigerate about 1 hour.

After 1 hour remove lamb cubes from lemon juice and rinse.

Place in a clean ziplock bag and add olive oil and spices.

Shake to cover meat.

Marinate in refrigerator  for at least 3 hours.

Cut green pepper and onion into 1″ pieces.

Lamb KabobsSkewer meat, peppers, mushrooms, and onion on metal or bamboo skewers.  Alternate meat and veggies.

Grill to desired doneness or about 5 -7 minutes.  Do not over cook.  Meat should be pinkish in the middle.

Serve hot.

Lamb Kabobs
Print Recipe
Servings
8 Kabobs
Servings
8 Kabobs
Lamb Kabobs
Print Recipe
Servings
8 Kabobs
Servings
8 Kabobs
Ingredients
Servings: Kabobs
Instructions
Lemon Marinade
  1. Wash lamb, trim fat, cut into 1" cubes
  2. Place cubes in large ziplock bag and squeeze lemon juice over all.
  3. Shake bag to cover the meat.
  4. Refrigerate about 1 hour.
Seasoned Marinade
  1. After 1 hour remove lamb cubes from lemon juice and rinse.
  2. Place in a clean ziplock bag and add olive oil and spices.
  3. Shake to cover meat.
  4. Marinate in refrigerator for at least 3 hours.
  5. Cut green pepper and onion into 1" pieces.
Grilling
  1. Skewer meat, peppers, mushrooms, and onion on metal or bamboo skewers. Alternate meat and veggies.
  2. Grill to desired doneness or about 5 -7 minutes. Do not over cook. Meat should be pinkish in the middle.
  3. Serve hot.
Share this Recipe
Powered byWP Ultimate Recipe
Escabeche – Filipino Sweet & Sour Fish

Escabeche – Filipino Sweet & Sour Fish

Sweet & Sour FishFilipino cuisine is a melting pot of several different types of cuisine, but it is said that 80% of Filipino dishes have been influenced by Spanish cuisine.  The Philippines was a Spanish colony from 1521 to 1898.  Almost 400 years of Spanish rule certainly left its mark, many Filipino specialties are local adaptations of Spanish dishes.

 One of our family favorites is Escabeche, or a Sweet & Sour Fish dish.  Escabeche is a common Spanish dish that is popular in Mediterranean and Latin American cuisine.  Typically it refers to a dish of poached or fried fish that has been marinated in an acidic sauce before serving.  It can also composed of other meats including chicken and pork, or vegetables.  The Filipino version of Fish Escabeche is fried fish in a Sweet & Sour sauce.  It is a favorite Filipino party food, specially when it’s made with a whole fish that’s artfully arranged on a platter and topped with colorful veggies and sauce.

I’ve made it the traditional way using whole fish, but my grandsons have difficulty with the small fish bones.  To make it easier for them to eat I have started making Escabeche using fish fillets than have no bones.  Any kind of white fish will work.  We have used Tilapia, Flounder, Orange Roughy, and other white fish we find in the market.

Like many Filipino dishes Escabeche isn’t difficult to make, but it is “fussy” meaning its preparation requires several steps; in this case dredging, frying, chopping, and making the sauce.  It takes about an hour or so tho cook so it’s not something I make very often, but when I do my family loves it!

Ingredients:

6 – 8 Fish Fillets (any white fish:  Tilapia, Flounder, Halibut, etc.)

1 Cup Flour

1  Tsp. Garlic Powder

1 Tsp. Ground Black Pepper

1 Tsp. Sea Salt

1/3 Cup Vegetable Oil

1 Cup Sugar

1/4 Cup White Vinegar

1 1/2 + 1/2 Cup Water

1/4 Cup Ketchup

2 Tbls.  Corn Starch

1 Large Onion Sliced into strips

2 Medium Green Peppers Sliced into large chunks

4 Cloves Garlic roughly chopped

Directions:

  1. e

Serve right away.  It goes great with steamed white rice.h

Sweet & Sour Fish
Escabeche - Filipino Sweet & Sour Fish
Print Recipe
Popular Filipino dish featuring fried white fish in sweet & sour sauce.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Sweet & Sour Fish
Escabeche - Filipino Sweet & Sour Fish
Print Recipe
Popular Filipino dish featuring fried white fish in sweet & sour sauce.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Servings
Instructions
Fried Fish
  1. Combine flour, garlic powder, salt & pepper and place in a shallow dish.
  2. Heat oil over medium - medium high stove.
  3. Rinse fish fillets and pat dry with paper towel.
    Sweet & Sour Fish
  4. Dredge fillets in flour mixture and place in heated oil.
  5. Fry fish until cooked and turns golden brown - about 4 - 5 minutes per side depending on the thickness
    Sweet & Sour Fish
  6. Remove from pan and place on a plate covered with a paper towel to absorb some of the oil. Set aside.
    Sweet & Sour Fish
Sauce
  1. Combine sugar, vinegar, ketchup, and 1 1/2 cups water in a sauce pan and bring to boil. About 10 minutes.
    Sweet & Sour Fish
  2. Mix 1/4 cup water with corn starch until smooth.
  3. Slowly stir corn starch liquid into the boiling vinegar mixture to thicken. Reduce heat to low and let sauce gently simmer. Keep an eye on it, you don't want it to get too thick. If it gets too thick add a bit of water to thin.
Veggies
  1. Saute onions in the oil you fried the fish in until it starts to turn a bit soft.
  2. Add garlic, saute until cooked.
  3. Add green peppers and cook until peppers turn slightly soft.
  4. Return fried fish fillets to pan with veggies.
  5. Gently stir fish mixture for about 3 - 4 minutes.
  6. Arrange fish and veggies in a platter.
  7. Pour sauce over all.
Recipe Notes

The most efficient way to make this dish is to start making the sauce while the fish is frying.   Keep the sauce simmering over low heat while you finish sauteing the veggies. Stir the sauce periodically to keep a skin from forming on the top.
When you drain the fried fish and set it aside keep it warm by placing it in a warmer or on the stove top. Don't cover the fried fish, it will get soggy.
When you replace the fish in the pan gently stir it so that the fillets warm up a bit. Transfer fish and veggies on to your serving dish (or you can keep it in the frying pan) and pour the hot sauce over all.
This dish is perfect served with steamed white rice.

Share this Recipe
Powered byWP Ultimate Recipe