Thai Beef Kabobs
The spicy marinade really adds to the tender beef for a perfect kabob.
Ready in 8 hours 45 minutes
1 pound beef tenderloin; cubed in 1″ pieces
2 teaspoons oyster sauce
2 teaspoons Fish sauce
2 teaspoons Lime juice
1 teaspoon Fresh Basil; chopped
1 teaspoon Sesame oil
1 teaspoon Red pepper flakes
1 teaspoon ginger; fresh grated
1 ea bell pepper; cut in 1″ pieces
1 ea yellow onion; cut in 1″ pieces
Marinade the beef, pepper, and onion in the remaining ingredients for 2-3 hours.
Alternate pieces of the veggies and beef on skewers.
Place the kabobs on a 500f grill for one minute a side, four minutes total.
Use oven mitts and tongs to rotate them because this is one hot fire.
TIP: The standard recommendation for bamboo skewers is to soak them prior to use to prevent burning them. Given the heat of the grill for this dish, I like to also wrap the exposed handles with foil.
You might get some charring of the onion and pepper but don’t worry, that works here.
Serve with a simple basil rice. I took 2 cups of cold sweet jasamine rice and stir fried it in a wok. I added in 10 basil leaves, stemmed and halved and tossed for a minute longer, to wilt the basil.
By Chris Grove