Napa Daves Honey Mustard Kabobs |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
We love to sit on the deck and watch the grapes grow. This is perfect to have ready in the fridge on a lazy afternoon. Try it over a rice pilaf with vegetables cut in for an easy no fuss meal. Ingredients:
1/4 cup dijon mustard |
4 garlic cloves, finely chopped |
2 tablespoons white wine vinegar |
1 tablespoon soy sauce |
1 tablespoon honey |
1 tablespoon rosemary |
2 teaspoons paprika |
1 teaspoon salt |
1/2 teaspoon pepper |
2 lbs beef tenderloin or 2 lbs tri-tip steak, well trimmed |
2 medium sized onions, cut into quarters |
Directions:
1. Note: Use Metal or wooden skewers (soak the wood skewers in water first to keep from burning).
2. To make the marinade:.
3. Well before bbq time, whisk the marinade ingredients together- I like to put it all into a jar with a tight fitting lid and shake!
4. To make the kabobs:.
5. Heat your grill to high.
6. Cut the beef up into chucks about 1 1/2 square.
7. Alternate the beef cubes with the onion pieces- keep it to just a couple per skewer- they will cook up better that way. Place the kabobs in a long shallow dish and cover with about half the marinate. Place this in the refrigerator for at least one hour- turn occasionally to soak up the marinade.
8. Bring out of the refrigerator to come to room temperature before cooking (that way they can cook faster without drying out).
9. Grill the kabobs, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare.
10. Serve over a bed of hot rice with the remaining sauce on the side. (I love a good pilaf with this dish).
|
|